Simple Japanese Potato Salad (Easy Microwave Method)
Make creamy, crunchy Japanese potato salad with ease! This beloved classic is simple to prepare and has been enjoyed for generations.
Ingredients
- 2 small to medium potatoes 12.3 ounces, 350g
- 1 tablespoon vinegar unsweetened
- ¼ teaspoon kosher salt
- ¼ + ⅛ teaspoon ground black pepper
- 1 ¼ cup water
- 2 teaspoon kosher salt
- ½ cucumber Japanese, English, or seedless
- ¼ medium onion 1.5 ounces, 40g
- 1 slice ham 2 ounces, 55g
- 4 tablespoons kewpie mayonnaise
Instructions
- Prepare the potatoes: Wash, peel, and cut 2 small to medium potatoes into approximately 1-inch (3 cm) pieces. Soak them in water (not included in the ingredient list) for 5 minutes.
- Cook the potatoes: Drain the water and place the potatoes in a heat-resistant bowl. Cover loosely with plastic wrap and microwave for 5 minutes. Insert a toothpick—if it comes out soft, the potatoes are ready. If not, microwave for an additional minute, or until they become soft.
- Mash and season: Discard or wipe any excess water from the bowl. Mash the potatoes with a fork or masher while they’re hot. Add 1 tablespoon vinegar, ¼ teaspoon kosher salt, and ¼ + ⅛ teaspoon ground black pepper, then mix well. Let them cool in the fridge while preparing the other ingredients.
- Prepare the vegetables: Mix 1 ¼ cup water and 2 teaspoon kosher salt to create salted water. Thinly slice ½ cucumber into coins and ¼ medium onion into thin slices. Soak them in the salted water for 10 minutes. After soaking, squeeze out the excess moisture with your hands.
- Cut the ham: Slice 1 slice ham into 0.2-inch (0.5 cm) strips.
- Combine the ingredients: Once the potatoes have cooled, add the squeezed cucumbers and onions, ham, and 4 tablespoons kewpie mayonnaise. Mix well. Taste and adjust with salt and pepper as needed.
Notes
- Mash and season the potatoes while they’re hot so they become creamy and absorb the flavors well.
- Soak the cucumbers and onions in salted water to keep them crispy and reduce the onion’s spiciness.
- To store: Transfer the potato salad to an airtight container and store it in the fridge for up to 3 days or in the freezer for 2–3 weeks. If you added a boiled egg, it’s best to eat it the same day.
- To defrost: Microwave the frozen potato salad for about 1 minute, or until it’s thawed, without defrosting it in the fridge first.