Japanese-Style Potato Salad

Ingredients 0/8

Step 1

Slic the cucumber and tossing it in a bowl with a pinch of salt. Let it sit for about 5 minutes until it softens, then squeeze out the extra water and set it aside. Rinse the potatoes to get rid of any excess starch, then drain them. Put the potatoes in a pot and cover them with fresh water. Add the eggs and half a teaspoon of salt, then bring everything to a boil over high heat. Once boiling, turn the heat down to medium and cook until the potatoes are tender, which should take around 10 to 15 minutes.

Step 2

When the eggs are done, transfer them to a bowl of cold water to cool. Drain the potatoes well and return them to the pot. While they’re still warm, season with salt and pepper and mash them, leaving some small chunks for texture. Peel the eggs and chop them into pieces, then add them to the potatoes along with the cucumber, imitation crab, and corn. Mix in mayonnaise, a splash of vinegar, and adjust the seasoning with salt and pepper to your liking.

Step 3

Pop the salad in the fridge for about half an hour before serving so the flavors can meld together.