This is a recipe for basic Japanese potato salad. It’s made frequently at home and often finds its way into bento boxes (lunch boxes). It is delicious on its own, as well as in a sandwich. Add fruit (oranges or apples) and other vegetables like cabbage or cucumbers to mix it up. I prefer to use Japanese mayonnaise for this recipe.
Yield: 2 servings
Time: 30 minutes
Ingredients
- 1 large russet potato
- 1/8 medium onion (chopped)
- 5 tsp pickles (chopped)
- 0.15 lb ham (about three thin slices, chopped into tiny rectangles)
- 2 eggs
Spices
- 6 tsp Japanese mayonnaise, such as Kewpie
- 1/4 tsp salt
- dash pepper
Preparation
- Boil potatoes until they are soft inside (about 20-30 mins. check softness by inserting a chopstick through the potato). Afterward, remove the skin (wear gloves if they are too hot)
- Add onions and mix while potatoes are still warm
- Boil eggs, crush, and mix with mayonnaise, pickles, ham and add to potatoes
- Add salt, pepper (adjust to taste)
