As much as I love the 1902 potato salad, I love this one, too. It’s texture is smooth potato interspersed with bits of fresh vegetables. You’ll find this kind of potato salad in every supermarket deli in Japan - sometime spread thinly as a sandwich filling on crustless white bread. Starch heaven.
Japanese Potato Salad
1/2 cucumber (thin Japanese type)
optional: mustard, salt, pepper
Peel and boil the potatoes. Mash roughly, leaving lumps. Thinly slice the cucumber and carrot (a mandolin works perfectly for this) and sprinkle with salt in a bowl. Allow to stand until the vegetables begin to sweat, then rinse and pat dry. Mix potatoes and vegetables with enough mayonnaise to hold the mixture together. Season to taste with salt, pepper and/or a little mustard if desired.Posted by kuri at July 27, 2006 09:07 AM