Scroll down for the recipe in English.
Yo la hice con mayonesa japonesa, pues desde que la probé se convirtió en mi favorita. Y cuando no tengo, uso la peruana o la húngara, que son casi igual de sabrosas. Pero pueden usar la que deseen. Lamentablemente, las tres que he mencionado casi siempre sólo se consiguen en mercados especializados en comidas regionales.
I made it with Japanese mayonnaise, because is my favorite one. I also recommend Peruvian and Hungarian mayo, which are almost as tasty. But you can use the one you wish, either from the supermarket or homemade.
I read somewhere that the Japanese always travel with bottles of their mayonnaise, but I have not asked any of my Japanese friends if it’s true. According that article, mayonnaise was introduce to Japan in the nineteenth century, when the country opened to international trade after two and a half centuries of isolation, and it was not until 1925 that they began to produce it under the brand Kewpie , which to this day remains and is the one dominating market.
The key to this recipe is to crush up a bit the potatoes to make the salad creamy, contrasting with the crunchy texture of cucumbers. Serves 4 and is prepared in 15-20 minutes, but you should let it rest at least a quarter of an hour to allow flavors to develop.
1 pound potatoes
1 ounce ham
1/2 Lebanese or English cucumber
3 oz Japanese mayonnaise
1/4 tsp. Japanese mustard
1 tbsp. rice vinegar
1 two drops of sesame oil
1 scallion, finely chopped
1 bunch Italian parsley (the original recipe calls for 1 sheet of mitsuba) chopped + a sprig for garnish
Freshly ground white pepper
Cut the potatoes into 2 inches cubes and add them to boiling water. Cook 8-10 minutes, until tender. Drain and rinse them until they cool off. Then, drain them one last time. Place them into a bowl and crush them slightly with a fork.
Meanwhile, cut the ham into 3 inches long strips and cucumber in half, lengthwise, and then into mandoline thin slices. You can use regular cucumber and remove the seeds.
In a small bowl, combine mayonnaise with mustard, vinegar, sesame oil, chives, parsley, salt and pepper.
Mix the sauce with potatoes, ham and cucumber and let stand 15 minutes before serving. Garnish with mitsuba or parsley leaves.
Japanese mayonnaise is almost always available at any Asian market.
Mustard comes in tubes like the ones used for wasabi paste. Along with the rice vinegar and sesame oil is usually found in nearly every major U.S. supermarkets.