Instant Pot Japanese Potato Salad

Instructions

Cook Cubed Potatoes and Eggs in Instant Pot: Peel and wash potatoes. Roughly cut potatoes into 1" cubes.
Amy + Jacky's Pro Tip: You don't have to cut perfectly even cubed potatoes because we'll be mashing the cooked potatoes later.
Add 2½ tsp (17.5g) fine table salt, 1½ tsp (6g) dashi powder, 1 tbsp (15ml) Japanese rice vinegar, and 4 cups (1L) cold tap water in Instant Pot. Give it a quick mix.
Submerge all cubed potatoes in the water mixture. Then layer 2 large eggs on top of the potatoes.
Close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at Low Pressure for 1 minute, then immediately Quick Release.
Prepare Remaining Ingredients: While the potatoes and eggs are cooking, prepare the remaining ingredients.
Finely slice carrots and cucumber as best as you can with a knife or mandoline. Finely dice half of a small white onion.
Sprinkle a pinch of salt on diced white onion and a pinch of salt on thinly sliced cucumber. Give them a quick mix and let them sit for 10 to 15 minutes to draw out the moisture.
Drain Potatoes and Ice Bath Eggs: Open the lid carefully as soon as the Instant Pot finishes the Quick Release.
Put the two eggs in an ice bath.
Drain cubed potatoes with a mesh strainer. Let cubed potatoes drain and cool for a few minutes.
Place cubed potatoes in a large mixing bowl. Add 1 tbsp (15ml) Japanese rice vinegar to the cubed potatoes. Gently give it a quick mix. Let cubed potatoes cool to room temperature as you continue to prepare other ingredients.
Mash Potatoes & Chop Hard Boiled Eggs: Set aside a quarter of the cubed potatoes in another mixing bowl.
Roughly mash the rest of the cubed potatoes with a potato masher.
Amy + Jacky's Pro Tips: We're saving some of the cubed potatoes for later to add a heartier texture to the potato salad.
Peel the two eggs and roughly chop them.
Squeeze out the excess liquid from the cucumber and white onions. There will be a lot of liquid. You can soak up some of the liquid with paper towel.
Make Japanese Potato Salad: Add the previously set aside cubed potatoes (from Step 4) to the roughly mashed potatoes.
Add the chopped eggs, sliced carrots, sliced cucumber, sliced green onions, diced onions, and diced ham to the potatoes. Add 1 tbsp (15g) Dijon mustard and ½ cup (125g) Japanese mayonnaise to the potatoes. Gently fold the ingredients together to make Japanese potato salad.
Taste and season the potato salad with more salt and black pepper. For reference, we lightly added some black pepper and no extra salt. Serve and enjoy~

Ingredients

Equipment

Instructions

Notes

Nutrition