Description
Potato salad with an Asian flair.
Ingredients
- 1 Japanese cucumber, thinly sliced
- salt and ground black pepper to taste
- 4 small potatoes, sliced into 1/2-inch circles
- 3 eggs
- 1 cup imitation crabmeat, shredded
- ½ cup whole-kernel corn
- 3 tablespoons Japanese mayonnaise, or more to taste
- 1 ½ teaspoons rice vinegar
Instructions
- Place sliced cucumber in a bowl and sprinkle with a bit of salt. Let sit until tender
- about 5 minutes. Squeeze cucumber to remove excess water. Place drained cucumber in a small bowl.
- Place potatoes in a pot and rinse to remove extra starch. Drain. Add fresh water to cover. Add eggs and 1/2 teaspoons salt. Place pot over high heat and bring to a boil. Reduce heat to medium and cook until potatoes are tender
- 10 to 15 minutes.
- Transfer cooked eggs to a bowl filled with cold water. Drain potatoes well and return them to the empty pot. Season with salt and black pepper and mash potatoes while still hot; leave some chunks for texture. Peel eggs
- cut into chunks
- and add to the pot with the potatoes. Add cucumber
- imitation crab
- and corn. Add mayonnaise
- vinegar
- salt
- and black pepper to taste.
- Chill potato salad before serving
- about 30 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 2