Japanese Potato Salad

• 분량: 4

재료

2 russet potatoes (about 1 lb), peeled and cut into 2-inch pieces

Kosher salt

1 Persian (mini) cucumber, thinly sliced (about 1 cup)

½ sweet or white onion, thinly sliced (about 1½ cups)

1 Fuji apple, halved, cored, and thinly sliced (about 1 cup)

5 tablespoons Kewpie mayonnaise

2 teaspoons rice vinegar or apple cider vinegar

Freshly ground black pepper

방향

Fill a large pot with water and add the potatoes along with 1 teaspoon of salt.

Bring to a boil over high heat, then reduce the heat to medium. Cook until the potatoes can be pierced easily with a fork, about 10–15 minutes.

Drain and return the potatoes to the pot over medium heat. Stir for about 1 minute to dry them.

Roughly mash the potatoes with a fork, potato masher, or rice paddle. Mash about half, leaving the rest in small chunks.

Transfer to a large bowl and set aside.

In a medium bowl, combine the cucumber and onion with ½ teaspoon of salt. Let sit for 5 minutes.

Using your hands, squeeze out as much liquid as possible from the vegetables. Add them to the potatoes.

Add the apple slices, mayonnaise, and vinegar to the bowl. Season with salt and pepper, stirring gently to combine.

Taste and adjust seasoning as needed.

노트

Serve this potato salad as a small side dish, about ½ cup per person. For breakfast, try it on toasted bread straight from the fridge—the combination of crispy bread and cold, creamy salad is delightful!