Potesara: Creamy Japanese Potato Salad with Cucumber and Ham

What you need

• 900 g (2 lb) potatoes, russet or Yukon Gold
• 2 eggs
• 1/2 English cucumber
• 1 carrot, large
• 1/2 small onion
• 2 slices cooked ham
• 2 tbsp rice vinegar
• 150 g (2/3 cup) Japanese mayonnaise
• 1 tsp karashi, Japanese hot mustard, optional
• 1 1/2 tsp sugar
• 1 1/2 tsp salt, plus more for the vegetables
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Peel the potatoes and cut them into large, even chunks. Cover with cold salted water, bring to a boil and cook until a fork slides in easily, about 15 min.

2. 2

   Meanwhile, lower the eggs into a small pan of boiling water and cook for 10 min, then cool them in cold water.

3. 3

   Slice the cucumber thinly, toss with a pinch of salt and leave for 10 min. Squeeze out the liquid with your hands.

4. 4

   Cut the carrot into thin quarter-moons and blanch in boiling salted water for 2 min. Drain and cool under the cold tap.

5. 5

   Slice the onion paper thin, rub with a pinch of salt for 1 min, rinse and squeeze dry. This takes the harsh bite away.

6. 6

   Cut the ham into short strips. Peel the eggs and chop them roughly.

7. 7

   Drain the potatoes and return them to the empty pot over low heat for 1-2 min, shaking, until the surface looks dry and floury.

8. 8

   Take the pot off the heat. Sprinkle the vinegar, sugar, salt and pepper over the hot potatoes and mash roughly with a fork, keeping some small chunks.

9. 9

   Spread the potatoes out in a bowl and leave until they reach room temperature, about 20 min.

10. 10

    Stir the karashi into the mayonnaise.

11. 11

    Add the cucumber, carrot, onion, ham and eggs to the potatoes, then fold in the mayonnaise until creamy. Taste and adjust the salt.

12. 12

    Serve chilled or at room temperature. It keeps in the fridge for up to a day.

Imported from panningtheglobe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.