Japanese-Style Potato Salad Recipe

Add the potatoes to a pot of boiling water and cook for 15-18 minutes until fork tender.

Drain and leave potatoes to steam dry for about 5 minutes.

Add the cucumber to a bowl with 1/2 teaspoon salt. Mix well, then set aside for 10 minutes.

Squeeze the excess moisture out of the cucumber slices with a kitchen or paper towel. Set aside.

Add the potatoes to a mixing bowl and roughly mash with a fork, leaving some lumps.

Add the cucumber and all remaining ingredients to the potato. Mix well. Add salt to taste.

Cover and chill until ready to serve.

Equipment Needed