Make this Japanese Potato Salad for your next potluck! Super easy and version of potato salad!
Instant Pot Japanese Potato Salad
One of my favourite little sides that we get at Japanese restaurants are potato salad. I absolutely love anything potato so whenever they put down this little side dish, I pretty much eat all of it by myself. Sorry not sorry.
So what makes this potato salad Japanese? For this Japanese Potato Salad, we use Japanese kewpie mayonnaise. Japanese mayo uses apple or rice vinegar rather than distilled vinegar as well as egg yolks rather than whole eggs. There's also no water in it. These changes gives Japanese mayo a thicker texture as well as making it richer and slightly sweet.
I purchased my Japanese kewpie mayonnaise at a local Japanese grocer for just under $7. It is also available on Amazon but there's a bit of a mark up so I'd suggest finding it locally instead.
This Japanese potato salad is great for a potluck/work party as it can be made a day in advance and be served chilled!
What You'll Need to Make Japanese Potato Salad
- non-stick cooking spray
- eggs: I cooked mine no-peel style in the Instant Pot using this insert. You can also just place your eggs directly into the IP and peel them after.
- potatoes
- carrot
- salt
- ham: I used black forest ham sliced from the deli section at my local grocery store.
- corn
- rice vinegar
How To Make Japanese Potato Salad in the Instant Pot
In the Instant Pot, add 1 cup of water, the trivet, and the Silicone Egg Bites Mold (sprayed with non-stick) with two eggs cracked into it. Cook on high pressure for 6 minutes. Quick release when done.
While the eggs are cooking, peel and dice the potatoes into around 1.5 inch cubes. When the Instant Pot is ready, add in 1 cup of water, the trivet or steamer basket, and the potatoes. Cook on high pressure for 7 minutes. Quick release when done.
While the potatoes are cooking, thinly slice your carrots, place on a paper towel, and sprinkle salt on top. Let sit for 5-8 minutes. Let the salt draw out any excess water. Absorb any extra water with more paper towels after 5-8 minutes.
When the potatoes are ready and roughly mash them with a potato masher, leaving a few pieces in tact for texture. You don't want a smooth mashed potato!
Season the potatoes with some salt and pepper if you desire and then add in the rice vinegar. Gently mix.
Cut up the egg and add that into the potatoes along with the carrots, ham, corn, and Japanese kewpie mayonnaise.
Serve as is or serve chilled. Store up to 3 days in the fridge.
Recipe
Instant Pot Japanese Potato Salad
Ingredients
- non-stick cooking spray
- 2 eggs
- 4 russet potatoes
- 1 carrot
- 1 teaspoon salt
- 2 slices black forest ham, diced
- 1 cup corn
- 2 teaspoons rice vinegar
- 5 to 6 tablespoons Japanese kewpie mayonnaise
Instructions
- In the Instant Pot, add 1 cup of water, the trivet, and the Silicone Egg Bites Mold (sprayed with non-stick) with two eggs cracked into it. Cook on high pressure for 6 minutes. Quick release when done.
- While the eggs are cooking, peel and dice the potatoes into around 1.5 inch cubes. When the Instant Pot is ready, add in 1 cup of water, the trivet or steamer basket, and the potatoes. Cook on high pressure for 7 minutes. Quick release when done.
- While the potatoes are cooking, peel and thinly slice your carrots, place on a paper towel, and sprinkle salt on top. Let sit for 5-8 minutes. Let the salt draw out any excess water. Absorb any extra water with more paper towels.
- When the potatoes are ready and roughly mash them with a potato masher, leaving a few pieces in tact for texture.
- Season the potatoes with some salt and pepper if you desire and then add in the rice vinegar. Gently mix.
- Cut up the egg and add that into the potatoes along with the carrots, ham, corn, and Japanese kewpie mayonnaise.
- Serve as is or serve chilled. Store up to 3 days in the fridge.
Nutrition
More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Facebook
Leave a Reply