Japanese-style Potato Salad
The weather is starting to warm up, I’ve got the perfect dish for you to enjoy with your family! This traditional potato salad has a twist, with Japanese pickles, corn and imitation crab, but still maintains that lovely creaminess with the kewpie mayonnaise. Potato salad is something that I eat when my family gets together during the summer, and we always eat it outside on the porch. The sweetness of the corn and the acidity of the pickles really adds dimension to the salad, and will perk your taste buds up, even after a long, balmy summer day.
Japanese-Style Potato Salad
- 5 large potatoes peeled
- 5 hard-boiled eggs
- 4 imitation crab sticks kani kamaboko
- 1 cup frozen corn defrosted
- 1/8 cup Japanese pickled cucumbers kyuuri asazuke, drained and rinsed
- 3/4 cup mayonnaise I used Japanese kewpie mayonnaise
- 1 green onion
- Cut the potatoes into 1-inch cubes, and sprinkle over some salt. Divide the potatoes into two batches, and steam in the microwave for 8-10 minutes.
- While the potatoes are cooking, roughly chop the hard-boiled eggs and imitation crab sticks. Finely chop the Japanese pickled cucumbers, and finely slice the green onion.
- Once the potatoes are fully cooked, place them in a big bowl, and add the eggs, crab sticks, corn and Japanese pickled cucumbers, and mix well. Add the mayonnaise and the green onion, and mix again. Season with pepper, and serve! You can make this the day before and let it sit in the fridge for the flavor to develop even more.