Follow these steps for perfect results
potato
peeled, cooked, roughly mashed
rice vinegar
brown sugar
Kewpie Mayonnaise
celery
thinly sliced
ham
diced
carrot
finely chopped
parsley
finely chopped
white pepper
Rinse potato in running water.
Put potato into a microwave-safe glass container, keeping it wet.
Cover with a lid or plastic wrap (microwave safe) and heat in microwave for 7-8 minutes.
Peel the skin using paper towels while the potato is still warm.
In a medium bowl, add the potato.
Gently smash with a masher or fork, leaving some chunks.
Add brown sugar, and rice vinegar, stirring gently.
Add Kewpie Mayonnaise and let it cool to room temperature.
Peel and thinly slice celery.
Salt the celery to dehydrate.
Set aside for 5 minutes.
Dice ham into 1/2 inch slices.
Squeeze the water out of celery and add to the potato bowl.
Add the rest of the veggies and ham, stirring gently.
Season with white pepper to taste.
Expert advice for the best results
For a richer flavor, add a dash of Dijon mustard.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Adjust the amount of sugar to your preference.
Everything you need to know before you start
10 mins
Can be made 1-2 days in advance.
Serve in a bowl, garnished with a sprinkle of parsley or paprika.
Serve as a side dish with grilled meats or fish.
Serve as part of a bento box lunch.
Enjoy as a light and refreshing snack.
Its acidity cuts through the creaminess.
Discover the story behind this recipe
A popular side dish in Japanese cuisine, often served at home and in restaurants.
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