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Japanese Potato Salad Recipe | Food Network UK
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Potato masher
- Fork
- Colander
- Paper towel
- Spoon
- Refrigerator
Ingredients
- 2 pounds russet potatoes, peeled and cut into eighths
- Kosher salt
- freshly ground black pepper
- 4 1/2 teaspoons unseasoned rice vinegar, plus more if needed
- 1/3 cucumber, halved lengthwise, seeded and thinly sliced
- 60g frozen corn
- 1 small carrot, halved lengthwise and thinly sliced
- 2 or 3 slices deli ham, diced
- 80ml Japanese mayonnaise, such as Kewpie, plus more if needed
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