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Japanese Potato Salad Sandwich

Japanese Potato Salad Sandwich
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This potato salad sandwich is creamy, sweet, and tangy, and texture-wise, similar to an egg salad sandwich. 

Ingredients

Units Scale
  • 2 medium russet potatoes, peeled and roughly chopped
  • 1 medium carrot, peeled and chopped bite size
  • 1/2 Japanese cucumber or 1 small kirby cucumber
  • 1 teaspoon plain rice vinegar
  • 1/2 cup kewpie mayonnaise or regular mayonnaise
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 slices of milk bread, sandwich bread, or any other type of bread

Instructions

  1. Boil some water: Fill a medium size pot with water and bring it to a boil.
  2. Boil and drain the potatoes: Add the potatoes and boil for 5 to 6 minutes, until the potatoes are tender but not mushy. Drain the potatoes and transfer them to a mixing bowl.
  3. Boil and drain the carrot: Fill a small pot with water and bring it to a boil. Add the carrot and boil for 3 to 4 minutes, until tender but not mushy. Drain and add them to the potatoes.
  4. Refrigerate: Place the bowl in the fridge and refrigerate until the potatoes and carrot have cooled down (about 10 minutes).
  5. Slice the cucumber: Slice the cucumber in half lengthwise and remove the center part (the seeds) with a small spoon. Finely slice and transfer the cucumber to a bowl.
  6. Dry brine the cucumber: Sprinkle ½ teaspoon of salt over the slices and gently toss them using your fingers. Let the slices brine for 15 minutes.
  7. Rinse and squeeze the cucumber slices: Rinse the cucumber slices under cold water and gently squeeze them to remove any excess water. Pat the slices dry with a paper towel.
  8. Make the potato salad: Half mash the potatoes and carrots, leaving some chunks, using a fork or potato masher. The mixture should be half chunky and half mashed/creamy. Add the sliced cucumber, rice vinegar, kewpie mayonnaise, sugar, remaining salt, and black pepper. Mix well with a spoon until all the ingredients are combined.
  9. Make the sandwiches: Spread a quarter of the mixture onto a piece of bread and top with another piece of bread. Repeat this step 3 more times. 
  10. Cut the crust off: Cut the crust off each side of the sandwiches. Slice the sandwiches in half and serve.

Notes

Storage: If you are planning to eat the sandwich later, I suggest keeping the potato salad and bread separate otherwise the bread might get soggy.

Nutrition

Find it online: https://pickledplum.com/potato-salad-sandwich/

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