One of the food stylists on our show, Tina Wu-Chae, shares her dad’s Japanese-style potato salad, which is a delicious mish-mash of Ohio meets Japan!
Tina also shared her favorite trick for peeling eggs, which comes in handy for this recipe and is a tip straight from her dad: Make your eggs how you like them, dump out the hot water, then run the eggs under cold water with lots of ice—peel them immediately while they’re still warm.
- 2 1/2 pounds red potatoes, cooked and peeled
- 2 1/2 teaspoons salt, divided, plus more as needed
- 1/2 English cucumber, thinly sliced on a mandolin around 1/8-inch-thick (about 1 cup)
- 2/3 cup Japanese-style mayonnaise, such as Kewpie
- 1/2 red onion, thinly sliced on a mandolin around 1/8-inch thick (about 1/2 cup)
- One 15.25-ounce can corn, drained
- 5 eggs, hard-boiled, peeled and chopped
In a large pot, place potatoes and cold water to cover by about 2 inches. Season with salt, bring to a boil, and cook until tender, about 15 minutes.
Meanwhile, sprinkle the cucumbers with ½ teaspoon salt for about 15 minutes, then rinse under cold water to remove any excess salt.
Once the potatoes are done, run under cold water until cool to the touch. Peel potatoes, then mash with 2 teaspoons salt and mayonnaise in a large bowl. Fold in cucumbers, red onions, corn, and eggs. Season to taste with more mayonnaise or salt and pepper.