This refreshing potato salad offers a delightful twist with creamy textures and a hint of Japanese flavors. It's a simple, comforting dish that's perfect for sharing at picnics or family gatherings.
Start by slicing the cucumber and tossing it with a pinch of salt in a bowl. Let it sit for about 5 minutes until it softens a bit, then squeeze out the excess water and set it aside. Rinse the potatoes under cold water to wash off some of the starch, then drain them. Put the potatoes in a pot, cover with fresh water, add the eggs and half a teaspoon of salt, and bring everything to a boil over high heat. Once boiling, turn the heat down to medium and cook until the potatoes are tender, which usually takes around 10 to 15 minutes.
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Step 2
After cooking, transfer the eggs to a bowl of cold water to cool, and drain the potatoes well. Return the potatoes to the pot and mash them while they're still warm, leaving some chunks for a nice texture. Peel and roughly chop the eggs, then add them back to the pot along with the drained cucumber, imitation crab, and corn. Stir in mayonnaise, a splash of vinegar, and season with salt and pepper to your liking.
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Step 3
Give the salad a good mix, then pop it in the fridge for about 30 minutes to let the flavors meld before serving.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use waxy potatoes like Yukon Gold for a creamy texture that holds shape well.
- Boil potatoes with the skin on to prevent them from absorbing too much water.
- Let the potatoes cool completely before mixing to keep the salad from becoming mushy.
Why you’ll love it
This salad offers a delightful balance of creamy and tangy flavors with a subtle hint of sweetness. It’s easy to make and uses simple ingredients that come together to create a comforting side dish. The texture of tender potatoes combined with crisp vegetables makes every bite satisfying.
Serving ideas
Serve chilled or at room temperature alongside grilled meats, sushi, or fried chicken. It pairs beautifully with light Japanese dishes and offers a refreshing contrast to spicy or rich flavors.
Storage & leftovers
Store in an airtight container in the refrigerator for up to three days. Stir gently before serving again to redistribute the dressing and keep the salad fresh. Avoid freezing, as it can change the texture of the potatoes.
