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Japanese Potato Salad
Japanese Potato Salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Elevate your picnic with a Japanese potato salad featuring imitation crab, corn, and cucumber.
Ingredients:
  • 1 Japanese cucumber, thinly sliced
  • 4 small potatoes, sliced into 1/2-inch circles
  • 3 eggs
  • 1 cup imitation crabmeat, shredded
  • 0.5 cup whole-kernel corn
  • 3 tablespoons Japanese mayonnaise, or more to taste
  • 1.5 teaspoons rice vinegar
Instructions:
  • In a bowl, toss cucumber slices with a sprinkle of salt. Allow to soften for approximately 5 minutes. Gently squeeze out any excess water before transferring cucumber to a smaller bowl.
  • In a pot, rinse potatoes to remove excess starch, then drain. Cover with fresh water, add eggs and 1/2 teaspoon of salt. Bring to a boil over high heat, then simmer on medium until potatoes are tender, about 10 to 15 minutes.
  • After boiling the eggs, place them in a bowl of cold water. Drain the potatoes thoroughly and put them back in the pot. Season with salt and black pepper, then mash the potatoes while they're hot, ensuring to leave some chunks for added texture. Peel the eggs, chop them into chunks, and mix them into the pot with the potatoes. Lastly, include cucumber, imitation crab, and corn in the pot before adding mayonnaise, vinegar, salt, and black pepper to your liking.
  • Let the potato salad cool in the fridge for 30 minutes before serving.

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