# Yokoshu-Style Potato Salad

- Cuisine: Japanese
- Category: Salad
- Language: en

## Ingredients

- peels potatoes
- 2 hard-boiled eggs
- carrot
- red onion
- spring onion
- cucumber
- salt
- kewpie
- hot mustard
- ginger
- rice wine vinegar
- mirin
- MSG
- shichimi

## Instructions

1. Wash and peel your potatoes.
2. Save the potato skin because they are getting oven'd for a crispy little topping.
3. Cook the potatoes through.
4. Push the cooked potatoes through a wire rack which creates a slightly mashed texture perfect for this dish.
5. Do the same with a couple of hard-boiled eggs.
6. Add carrot, red onion, spring onion, and thinly sliced cucumber that has been salted and squeezed to draw out some of the moisture to avoid a soggy salad.
7. Prepare the dressing with kewpie, hot mustard, ginger, a splash of rice wine vinegar, mirin and MSG.
8. Dress the ingredients well and mix it.
9. Top off with shichimi and your crispy potato skins.
10. Serve with karaage, or whatever will feed your soul.

## Equipment

- wire rack
- pot
- oven
- bowl
- plate
- knife
- chopping board
- colander
- peeler
- tray
- scale

## Tips

- You can eat this straight away, but it's even better the day later.

## Source

- Original video: https://www.tiktok.com/t/ZT6kxq2bA/
- Recipe page: https://www.cliprecipe.com/recipe/690c92d7-d380-4387-b292-b02f4e42758e
- Extracted: 2025-07-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt