You might find it odd to have a potato salad recipe in a Japanese cookbook, but this is a popular dish, and if you go to Japan, you will encounter potato salad as a side dish on many occasions.
Place the whole potatoes in a steamer basket set over a saucepan of boiling water. Steam for 20–30 minutes, depending on the size of the potatoes. Check the water from time to time to make sure it doesn’t dry out during cooking. Set the potatoes aside to cool a little, then peel them when they are cool enough to handle.
Coarsely mash the potatoes while they are still warm. Pour in the rice vinegar and mix well. Set aside to cool completely.
While the potatoes are cooling, prepare the rest of the ingredients. Cut the cucumber in half lengthways. Scrape out the seeds with a teaspoon, then slice thinly. Mix the salt through the cucumber. Leave to stand for 10 minutes, then squeeze out any excess water.
Bring a small saucepan of water to the boil over medium heat. Gently drop the eggs into the water and cook for 9–10 minutes. Cool the eggs under cold running water, then peel and finely chop them.
Add the cucumber, onion, egg, ham and mayonnaise to the mashed potatoes and mix well. Season with salt and pepper.
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