Instant Pot Japanese Potato Salad Recipe

July 24, 2018Van
Blog post

Prep time: 15 minutes

Cook time: 4 minutes

Serves: 6

My favorite potato salad has to be Japanese Potato Salad, its creamy, slightly tangy and the carrots and cucumber give it a wonderful texture and flavor. Kewpie Mayonnaise is a must have for this recipe! If you haven’t tried Japanese Mayo before, you’re missing out – it’s so much better than your standard Hellmann’s or Best Foods because of the higher content of egg yolks and unique blend of spices.

The version on the left is made in Japan and you can typically find it at Asian Markets or purchase online here, the version on the right is made in the U.S. has a slightly different flavor, but you’ll have an easier time finding it in regular grocery stores or purchase online here.Instant Pot Japanese Potato Salad Recipe

This steamer basket (purchase here) is awesome, it works perfectly with the Instant Pot and makes it a breeze to lift the potatoes in and out of the pot.Instant Pot Japanese Potato Salad Recipe

4 Minutes High Pressure and Quick Release for the PotatoesInstant Pot Japanese Potato Salad Recipe Instant Pot Japanese Potato Salad Recipe

Print Recipe

Instant Pot Japanese Potato Salad Recipe

  • Prep time: 15 minutes
  • Cook time: 4 minutes
  • Serves: 6

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Ingredients

  • 2 Large Russet Potatoes (about 2 pounds), peeled and diced
  • ½ Cup Kewpie Mayonnaise
  • 3 Tablespoons Diced Onions
  • ½ Carrot, peeled and grated
  • 1 Japanese Cucumber, thinly sliced, you can substitute with ½ an English Cucumber
  • 1½ Teaspoon Kosher Salt, divided
  • ½ Teaspoon Granulated Sugar
  • 1½ Teaspoons Rice Vinegar, or substitute with Apple Cider Vinegar

Method

  • 1)

    Sprinkle ½ a Teaspoon of Kosher Salt over the cucumber slices and toss to coat evenly. Set them aside in a bowl for about 10 minutes while the salt draws out the liquid from the cucumber slices. Rinse off the salt from the slices with water and place them into a kitchen towel or a few pieces of paper towels, wrap them up and squeeze out the excess liquid. This step prevents your potato salad from getting watery and mushy.

  • 2)

    Place the diced potatoes into your steamer basket (purchase here), pour 1 Cup of Water into your Instant Pot, place the steamer basket into the Instant Pot, close the lid and switch the knob to Sealing.

  • 3)

    Choose High Pressure / Manual and set for 4 Minutes. As soon as the timer goes off, do a quick release of the steam by carefully moving the knob to Venting. Once the pin drops open your lid.

  • 4)

    Lift out your steamer basket and let the potatoes cool and drain for a few minutes.

  • 5)

    In a large bowl, add ½ Cup of Kewpie Mayonnaise, 1 Teaspoon of Kosher Salt, ½ Teaspoon of Sugar and 1½ Teaspoon of Rice Vinegar. Stir to mix well. Add the Potatoes, Diced Onions, Grated Carrots and Cucumber slices and mix gently with a large spoon. Taste and season with more salt if needed or add more mayo if you like it creamier. Refrigerate uncovered for 2 hours before serving. If you have left overs, cover and store in the refrigerator, it will stay good for 2 days. Enjoy!

↓ Supplies to make this recipe ↓












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