Instant Pot Japanese Potato Salad Recipe – FOOD is Four Letter Word

Name: Instant Pot Japanese Potato Salad Recipe – FOOD is Four Letter Word
Ingredients: 2 Pounds Russet or Gold Potatoes, peeled and diced into ½ inch cubes; ½ Cup Kewpie Mayonnaise; 3 Tablespoons Diced Onions; ½ Carrot, peeled and sliced very thin, pat them dry with a paper towel; 2-3 Large Eggs; 1 Japanese Cucumber, thinly sliced, you can substitute with ½ an English Cucumber; 1½ Teaspoon Kosher Salt, divided; 1 Teaspoon Granulated Sugar, divided; 1½ Teaspoons Rice Vinegar, or substitute with Apple Cider Vinegar

foodisafourletterword.com

Japanese Potato Salad in 4 minutes with Kewpie Mayo—creamy, tangy, and perfect for potlucks! Try this Instant Pot version for a unique twist.

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Ingredients

2 Pounds Russet or Gold Potatoes, peeled and diced into ½ inch cubes
½ Cup Kewpie Mayonnaise
3 Tablespoons Diced Onions
½ Carrot, peeled and sliced very thin, pat them dry with a paper towel
2-3 Large Eggs
1 Japanese Cucumber, thinly sliced, you can substitute with ½ an English Cucumber
1½ Teaspoon Kosher Salt, divided
1 Teaspoon Granulated Sugar, divided
1½ Teaspoons Rice Vinegar, or substitute with Apple Cider Vinegar