# Japanese Potato Salad

This potato salad is creamy, fluffy, crunchy and flavorful.

- Total time: 15 min
- Cuisine: Japanese
- Category: Salad
- Language: en

## Ingredients

- 4 russet potatoes
- 1.5 tbsp rice vinegar
- to taste freshly ground black pepper
- 1 cucumber, sliced
- 1 small small carrot, cut into half moons
- 0.5 cup canned corn kernels
- 3 large large egg, boiled, chopped
- 3 spring onion, sliced
- 100 g ham, sliced
- 2 tsp dijon mustard
- 150 g Kewpie mayonnaise

## Instructions

1. Salt cucumber slices and leave aside to drain.
2. Peel, chop, and boil potatoes in salted water until tender.
3. Drain and mash potatoes roughly with a fork.
4. Add rice vinegar and black pepper to the potatoes.
5. Let it cool slightly before mixing in carrot, sweetcorn, cucumber slices, boiled egg, spring onion, ham, dijon mustard, and Kewpie mayonnaise.
6. Mix well to combine.
7. Adjust the seasoning if needed.
8. Chill in the fridge for an hour.
9. Serve with extra spring onion and a crumble of egg yolk.

## Tips

- Chill for an hour for the best flavour.
- Top with extra spring onion and a crumble of boiled egg yolk to serve.

## Source

- Original video: https://www.instagram.com/reel/DIs0GpJyAxq/?igsh=MWVibG13a2tkZnMyMw==
- Recipe page: https://www.cliprecipe.com/recipe/cbc60293-6294-4d53-9da6-8955e9b9d87d
- Extracted: 2025-05-19

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