Potato salad might be a Western thing but this yoshoku (Japanized) dish will make you redefine what a good potato salad is.The dressing is Japanese mayo. There is no good substitute.
⅓ to ½cupsweet corn kernels(canned was used here) drained
½cupJapanese mayoyou may need more
½teaspoonground black pepper
Instructions
Place the potatoes in a pot and cover with tap water. Add the salt and bring to the boil.
Cover the pot, lower the heat and simmer until soft.
While the potatoes cook, peel the carrot, halve and thinly slice.
Halve the cucumber and thinly slice.
Place the carrot and cucumber in a colander, sprinkle in a teaspoon of salt and toss throughly. Set aside.
Cook the bacon until browned and crisp.
Boil the eggs for 10 to 12 minutes depending on how large they are then dump into a bowl of cold water.
Scoop out the potatoes, transfer to a mixing bowl and, while hot, drizzle in the rice vinegar and mash coarsely. Cool.
Chop the bacon.
Squeeze the salted carrot and cucumber to remove as much water as you can.
Roughly chop the hard-boiled eggs.
To the cooled potatoes, add the bacon, carrot, cucumber, chopped eggs and sweet corn.
Add the Japanese mayo, sprinkle in pepper and the remaining teaspoon of salt, and toss.
Taste, add more salt if needed, and toss again.
If too dry, add more Japanese mayo, two tablespoons at a time, and toss after each addition.
Chill your Japanese potato salad well before serving.
Notes
If you're wondering why the total cooking time appears to be so short with all the prepping and cooking, you likely missed all the tips and explanations above the recipe box.