Japanese Potato Salad

Andy Wong Ng's avatar
Andy Wong Ng

Ingredients

Boiled Items

  • 6
    Large Potatoes
    Cubed
  • 1
    Cob Corn
    Schucked
  • 6
    Larges Eggs
    Hard Boiled then Separate Yolks and Whites

Mash It

  • 6
    Large Egg Yolks
    Hard boiled then Separated from the Egg Whites
  • 2
    Tbsp Black Pepper
  • 2
    Tbsp Garlic
    Grated/Minced
  • 2
    Cups Kewpie Mayo
    It has to be KEWPIE MAYO
  • 1
    Tbsp Mustard Powder

Fold Ins

  • 6
    Larges Egg Whites
    Hardboiled & Cubed
  • 2
    Cucumbers Persian Cucumbers
    Thinly Sliced
  • 1
    Cup Carrots
    Cubed or Diced
  • 6
    Slices Ham
    Sliced into Strips
  • 2
    Stocks Scallions
    Sliced

Instructions

1
Let’s make Japanese Potato Salad, the best summer time side dish
2
Boil cubed potatoes for 8 minutes. After 4 minute, add in the corn to boil for the rest of the 4 minutes. The potatoes are done when it can be pierced easily.
3
Mash the yolks, seasonings, and half of the boiled potato and corn, until it becomes smooth. This is also the perfect time to check if the potes are done.
4
Add in sliced ham, carrots, Persian cucumbers, scallions, and the rest of the cooked potatoes and corn. Fold, cover, and chill.
Share
Andy Wong Ng's avatar
Let’s make Japanese Potato Salad, the best summer time side dish