Instant Pot Japanese Potato Salad Recipe – FOOD is Four Letter Word

Step 1

1)Sprinkle ½ a Teaspoon of Kosher Salt & ½ a Teaspoon Sugar 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.

Step 2

2)Place the diced potatoes into your steamer basket (purchase here), then place the 2 Large Eggs on top of the Potatoes, 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.

Step 3

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. Lift out your steamer basket and let the potatoes cool and drain for 5 minutes. Place the eggs into a bowl of ice water for 5 minutes too cool – peel, separate the eggs yolks & set aside and chop the egg whites.

Step 4

4)In a large bowl, add ½ Cup of Kewpie Mayonnaise, cooked Egg Yolks, 1 Teaspoon of Kosher Salt, ½ Teaspoon of Sugar, 1½ Teaspoon of Rice Vinegar and stir to mix well. Add the Potatoes and Chopped Eggs Whites to the mayo mixture and toss gently. Place the bowl into the refrigerator uncovered for 15 minutes so it can cool, then add Diced Onions, Grated Carrots and Cucumber slices and toss gently with a large spoon. Some people also like to add chopped ham as well. 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!