Japanese Potato Salad With Apple Recipes

JAPANESE POTATO SALAD (WITH APPLE!)

Steps:

• Boil the unpeeled potatoes. Meanwhile, cut the cucumber lengthwise and remove the seeds (or use english cucumbers and skip this step.)
• Cut the cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well; set aside.
• Cut the onion into paper thin slices and soak them in cold water until you're ready to use them.
• When the potatoes are done, remove the skins and cut the potatoes lenghtwise, then cut them into pieces about 1 inch wide.
• Wash the cucumber with water and squeeze out the water out. Also squeeze water from the onion. Place the potatoes, cucumber and onion slices, ham and the rest of the ingredients in a large bowl and mix well.
• Season with salt and pepper to taste.
• Optional: Add julienned carrots for more color.

JAPANESE POTATO SALAD

Steps:

• Cover the potatoes with about 1 inch of cold water in a medium pot and season generously with salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are just cooked through, about 10 minutes. Drain, then return the potatoes in the pot to the stove over medium heat and shake occasionally until all the excess water is evaporated, about 10 second.
• Transfer the potatoes to a large bowl. Add the vinegar, season with pepper and roughly mash with a potato masher or large fork (some small lumps should remain). Spread the potatoes up the sides of the bowl so they cool faster and set aside for about 10 minutes.
• Meanwhile, bring a small pot of water to a boil and season generously with salt.
• Toss together the cucumbers and a pinch of salt in a small bowl. Let sit for about 10 minutes, then rinse and firmly squeeze to remove any excess liquid.
• Add the corn and carrots to the boiling water and simmer until the carrots are almost tender, about 2 minutes. Drain in a small colander or strainer, then rinse with cold water to stop the cooking. Transfer to a small bowl lined with a folded paper towel to absorb any excess water.
• When the potatoes are ready, add the corn, carrots, cucumber and ham and gently stir to combine. Add the mayonnaise, season with salt and gently stir until thoroughly combined, adding a little more mayonnaise, if you like. Check the seasonings, adding more vinegar, salt and/or pepper, as needed. Serve immediately or cover and refrigerate until cold. Check the seasonings again before serving.