Yields:
8 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
40 Mins
Total Time:
1 Hr
The uniqueness of Japanese Potato Salad lies in its delightful combination of textures. Creamy potatoes, slightly wine-flavored Chinese sausage, crisp carrots, and refreshing cucumbers weave together to create a multi-layered sensation. The Japanese mayonnaise adds considerable depth to the overall flavor, making this dish a harmonious blend of textures and tastes.
Ingredients
Adjust Servings
Instructions
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Place eggs in a pot, cover with cold water, bring to a rolling boil over medium-high heat, then simmer for 7 minutes. Cool eggs in ice water, peel and chop into smaller pieces. Set eggs aside and discard the water.
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Bring water to a boil in the same pot, then cook Chinese sausage for about 3 minutes. Drain and allow them to cool. Finely slice the Chinese sausage.
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Place the potatoes in a pot of a lot of water. Bring to a boil and cook until the potatoes are fork-tender. Drain and let them cool. Mash them roughly with a fork or potato masher. Leave some small lumps for texture.
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Put the cucumber slices in a bowl and sprinkle them with salt. After 10 minutes, gently squeeze them to get rid of any excess water.
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Mix the mashed potatoes with grated carrots and cucumber slices. Add chopped eggs, Chinese sausage, Japanese mayonnaise, salt, sugar and black pepper. Adjust the seasoning to your preference. Mix well and place the potato salad in the refrigerator to chill for at least 30 minutes.
