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Japanese Potato Salad ポテトサラダ
Ingredients
  • 2 russet potatoes
  • ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for the potatoes)
  • 1 large egg (50 g w/o shell)
  • 2 inches carrot
  • ¼ cup frozen or canned corn
  • 2 inches English cucumber (or 1 Japanese/Persian cucumber)
  • ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for cucumber)
  • 2 slices black forest ham
  • subheading: For Seasoning:
  • ⅓ cup Japanese mayonnaise (80 ml)
  • kosher/sea salt (I use Diamond Crystal; use half for table salt) (to taste)
  • freshly ground black pepper (to taste)
  • Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
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