Japanese-Style Potato Salad (VO) from Dip In

By Erin Brown
Related Categories: Cookbook Confidential

“There are hundreds of potato salad recipes from around the world, but this Japanese-style one has got to be one of my favourites. If you’re vegetarian, you can leave out the ham – and it’s quite typical to add sweetcorn in Japan, too, if you want a variation.” Sonali Shah, author of Dip In

Serves 2-3

400 g (13 oz) potatoes, peeled and cut into small chunks

1 egg

½ cucumber (about 200 g/7 oz), finely diced

1 carrot, finely diced

2 spring onions, finely sliced

2 teaspoons rice vinegar

5 tablespoons Kewpie mayo (or 5 tablespoons regular mayonnaise mixed with 1 teaspoon white wine vinegar)

4 slices of honey roast ham, chopped (optional)

Salt

To garnish

2 teaspoons black sesame seeds

½ teaspoon shichimi togarashi (Japanese seven-spice powder)

Add the potatoes to a large saucepan and cover with water. Season with salt and bring to the boil. Once boiling, reduce to a simmer, then cook for8–10 minutes or until the potatoes are soft. Drain, then tip into a mixing bowl and mash until chunky. Set aside to cool.

Boil the egg in a saucepan of boiling water for 9 minutes until hard-boiled, then scoop out with a slotted spoon and transfer to a bowl of iced water to stop cooking. Once cool, peel and dice the egg.

Add everything except the garnishes to the potato bowl. Taste for seasoning, then scatter over the sesame seeds and shichimi togarashi and serve.