Japanese Potato Salad Made Fast in Your Pressure Cooker
This Japanese Potato Salad recipe is quick and easy, cooked perfectly in your pressure cooker for tender potatoes and a creamy, tangy flavor with fresh veggies and ham.
Ingredients
Main ingredients
- 800 g Starchy potatoes peeled and chunked
- 90 g Cucumber thinly sliced to keep crunch
- 90 g Onion thinly sliced for sharp bites
- 90 g Carrot thinly sliced to add color and sweetness
- 50 g Ham thinly sliced for savory balance
- 2 Boiled eggs chopped for creamy texture
- 6 tablespoons Kewpie mayonnaise the secret ingredient
- 2 teaspoons Dijon mustard for that little zing
- White pepper preferred for gentle heat
- Salt
- Fresh green leaf lettuce leaves to serve on
Instructions
Instructions
- Peel and cut potatoes into chunks. Pour in enough water to cover just below desired broth depth and lock the lid tightly.
- Turn on pressure cooker and wait for the float valve to pop up indicating pressure is building. Set timer for 6 minutes to cook potatoes tender but not mushy.
- While potatoes steam, slice cucumber, onion, and carrot thinly. Sprinkle salt on them, let them sweat, then rinse and drain well to keep salad crisp.
- When timer ends, do a quick release to stop heat. Open lid carefully and drain potatoes. Mash hot potatoes in a big bowl and let cool slightly.
- Chop boiled eggs and slice ham thin. When potatoes are warm, toss in vegetables, eggs, ham, Kewpie mayo, and Dijon mustard. Sprinkle salt and white pepper to taste.
- Mix gently but thoroughly to blend without losing texture. Cover bowl and chill in fridge for at least 30 minutes before serving on green leaf lettuce leaves.
Notes
Keep salad covered in airtight container in fridge for up to 3 days. Freezing is possible but may alter veggie texture. Use lettuce leaves for serving and stir leftovers before reheating.