Japanese potato salads are a little sweet and tangy, which I love since every bite seems to taste different. I've pickled the cucumber for this recipe with a little salt and sugar. This softens the texture and gives it zing. The flavors blend really well together, making this a personal favorite.
Japanese-Style Potato Salad
2 medium size potatoes, peeled and roughly chopped
1 medium size carrot, peeled and roughly chopped
1 thumb size ginger, peeled and grated
1/2 English cucumber, cut in 1/4 lengthwise, finely chopped
1 cup mayonnaise
1 tbsp sake
1 tsp granulated sugar
salt and freshly ground pepper
Boil potatoes and carrots until tender but still a little firm.
In a bowl, pour a little salt and sugar over the cucumbers (about 1 1/2 tsp kosher salt, 1/2 tsp sugar), mix with your fingers and leave to marinate for about 15-20 minutes. Drain and squeeze the excess water from the cucumber, rinse quickly under cold water and squeeze again.
In a large bowl, combine the potatoes, carrots and ginger.
With a potato masher, mash about 1/2 of the mixture, add cucumber, mayonnaise, sake, sugar, salt and pepper and mix well with a spoon or spatula.
Adjust taste and texture (by adding more mayo) to your liking. Serve.