Sung Si-kyung's Potato Salad
A Japanese-style potato salad made by mashing potatoes with shirodashi and butter for umami, then mixing in sweet-and-sour pickled cucumber and ham.
Ingredients needed 3 servings
Recipe
Cooking tips
- Slice the cucumber as thinly as possible and squeeze firmly after pickling to prevent the salad from becoming watery.
- Boil the potatoes for a full 12 minutes so they mash smoothly. If the skins bother you, you can pick them out after mashing.
- Evaporate the potato moisture over low heat first, then turn off the heat before adding butter and shirodashi to keep the salad from becoming soggy and to bring out a rich, savory flavor.
- You can eat it right away, but chilling it makes it a great beer snack or sandwich filling.
Recommended for
- Those who want to make Japanese-style potato salad using shirodashi at home.
- Those who enjoy a snack with the richness of butter and mayonnaise paired with crunchy cucumber and ham.
- Those looking for a versatile recipe that works as both a beer snack and a sandwich filling.
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