Midnight Diner Potato Salad
Midnight Diner Potato Salad is a Japanese twist on the classic American potato salad, featuring ham, carrots, onions, and sweet pickles.
Ingredients
- 3 Pounds Large Potatoes Gold, White, or Russet
- ½ Cup Yellow Onions Thinly Sliced
- ½ Cup Carrots Thinly Sliced and Blanched
- ½ Cup Honey Ham Thinly Sliced and Cut into Small Squares
- ½ Cup Sweet Pickle Chips
Japanese Mayonnaise
- 1 ½ Cups Miracle Whip Salad Dressing
- 1 ½ Tablespoons White Granulated Sugar
- 3 Tablespoons Rice Vinegar
Instructions
- Cook the Potatoes. Scrub the potatoes well. Remove a thin strip of the peel and place them in a large pot. Cover with water and bring to a rapid boil over high heat. Reduce to a simmer and cook until the potatoes are tender. Drain the potatoes and while they are still hot, peel them by rubbing the potato skin off with a clean kitchen towel. Place the peeled potatoes into a large bowl.3 Pounds Large Potatoes
- Add the Onion. While the potatoes are still hot, break them up roughly with a large fork or wooden spoon leaving large chunks. Fold in the sliced onions. The heat of the hot potatoes will soften the onions. Allow the potatoes and onions to cool completely.½ Cup Yellow Onions
- Make the Japanese Mayonnaise. While the potatoes cool, in a medium bowl whisk together Miracle Whip Salad Dressing, white sugar, and the rice vinegar.1 ½ Cups Miracle Whip Salad Dressing, 1 ½ Tablespoons White Granulated Sugar, 3 Tablespoons Rice Vinegar
- Fold in Remaining Ingredients. Gently fold in the carrots, ham, and sweet pickle chips. After everything is well distributed through the salad add the Japanese mayonnaise.½ Cup Carrots, ½ Cup Sweet Pickle Chips, ½ Cup Honey Ham
- Chill Well. For the best-tasting potato salad cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate until the salad is well chilled.Serve and Enjoy!
Notes
I recommend a Japanese mandolin to thinly slice the carrots and onion. To safely use this kitchen tool, please use the guard and a cut-resistant kitchen glove. This tool saves time and is a great investment. I've had my "Mini Wonder" for for than 40 years and it still cuts great.
For the best flavor make it in the morning or a day before serving. You can store this potato salad in an airtight container in the refrigerator for up to 5 days. Do not freeze.
Original Recipe from the Television Program "Midnight Diner", Season 1, Episode 4 and Adapted by Jan Nunes, Encharted Cook. Please note that episode 4 contains an adult theme.
Nutrition
Calories: 233kcal | Carbohydrates: 43g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 612mg | Potassium: 832mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1446IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 2mg
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