Skillet Japanese Potato Salad – Creamy, Crunchy & Umami-Packed!
- Yield 8 servings
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Skillet Japanese Potato Salad – Creamy, Crunchy & Umami-Packed! sits in the Salads section of Regbie. The card serves 8 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 1½ pounds russet potatoes,, peeled and cut into 1½ inch cubes
- Diamond Crystal kosher salt
- 2 Persian cucumbers,, thinly sliced into half-moons
- ⅓ cup paleo mayonnaise
- 2 teaspoons rice vinegar
- 1 teaspoon Dijon mustard
- 1 small carrot,, thinly sliced into half-moons
- ¼ cup thinly sliced shallot or red onion,, soaked for 10 minutes in ice water and drained
- 2 hard boiled eggs,, roughly chopped
- ½ cup diced ham, (skippable)
- 2 scallions,, thinly sliced
- Freshly ground black pepper
Method
Plop the potatoes into a large pot and add enough cold water to submerge them so that the potatoes are at least an inch below the water’s surface. Tip in a generous pinch of salt and bring the contents of the pot to a boil over a hot burner.
Decrease the heat to maintain a steady gently bubble. Leave for 10 minutes or until the potatoes are tender and can be easily pierced with a fork. Tip off the cooked potatoes and cool to room temperature. (Pop them in the fridge to chill them faster.)
While the potatoes are cooking, toss the cucumber slices and ½ teaspoon of kosher salt in a small bowl. Keep nearby for at least 10 minutes so the excess moisture can be released.
Set the salted cucumber slices in a clean kitchen towel and squeeze out and discard the liquid. Keep nearby the cucumber slices.
In a large bowl, stir together the paleo mayonnaise, rice wine vinegar, and mustard.
Tip in the cooled potatoes to the bowl. Mash well with a forker potato masher to incorporate the potatoes with the mayonnaise mixture. The resulting creamy texture should resemble chunky mashed potatoes.
Stir in the cucumbers, carrots, shallots, eggs, ham, and scallions. Taste for seasoning and adjust with salt and pepper to taste. Plate while it is hot or chill in the fridge before serving!
Kitchen notes
- Leftover potato salad can be stored in a sealed container in the fridge for up to 4 days.
- The cook don’t recommend freezing potato salad because after it thaws, the texture isn’t great.
