Peel, cut, and boil the potatoes until a skewer pierces a potato smoothly, about 15 minutes.It has the perfect balance of rich, tart flavors with a touch of sweetness and a pleasant variety of textures. Much like potato salads in the US, Japanese potato salad is a popular party dish. Seasonings – Japanese mayo, rice vinegar (gives the salad a slight zing), salt, and pepper.It’s less oily with a nice amount of saltiness that brings out all the other flavors. Ham – Instead of the traditional bacon, we use ham in Japanese potato salad.Plus, the added protein makes it a substantial dish. Boiled egg – Egg and potatoes are extremely complementary.Cucumber – Mixing thinly sliced cucumber into the salad gives it a refreshing flavor, not to mention a nice crunch!.However, if you struggle to slice super thinly, blanch them quickly (or use a microwave) till carrots are just tender. If you can cut the carrot into super-thin slices (with a knife or mandolin slicer), just sprinkle salt to make them tender. Carrots – This adds another element of natural sweetness to the salad.You can use canned or frozen for easy preparation. The tiny kernels are packed with sweetness and embody the flavors of summertime. Corn – I love the addition of corn in potato salad.While we don’t mash them all the way, the texture of russet potatoes makes it easy to break up while mixing. Japanese potato salad is creamier in texture than its Western counterpart. Russet Potatoes – Waxy potatoes are commonly suggested for potato salad, but there is a reason we use a starchier potato for this recipe.If you have a little bit of time, try this homemade version of Japanese mayonnaise! Ingredients You’ll Need You can find the famous, red-capped squeeze bottle of Kewpie mayo in most Asian grocery stores. However, to make it distinctly Japanese, I highly recommend using Japanese mayonnaise, which adds a rich and tangy component that you can’t easily substitute. You can find most of the ingredients for this potato salad in a regular supermarket.
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How to Make Classic Japanese Potato Salad Most importantly, the key difference in flavor comes from the type of mayonnaise we use (more on this below). The potatoes are almost completely mashed (but I recommend leaving a few chunks), so the texture is creamy. It will be just as nutritious and eye-catching. You can add ingredients of your choice (e.g., onion, peas, string beans, apple, or canned tuna). There is less of an acidic base because of the absence of vinegar.Įvery family in Japan has its own take for the potato salad, and that’s one of the many things I love about it. The vegetables add sweetness and substance to the salad, and the simplicity of seasonings delivers a balanced flavor. But in the Japanese version, you will find a variety of colorful ingredients like carrots, corn, hard-boiled eggs, cucumber, and ham. German and American potato salad recipes are often vinegar-based with chunks of waxy potatoes and ingredients like mustard, bacon, and fresh parsley or chives. After a Japanese chef tried to recreate the popular Eastern European Olivier Salad (also known as Russian Salad), this Japanese version quickly gained popularity.
That’s right!Īs with many other yoshoku dishes (like Curry Rice, Croquettes, and Tonkatsu), potato salad likely made its first appearance during the Meiji Era (1868-1912). It may surprise you when I say potato salad has been a popular menu item in Japan for at least 125 years. What is Japanese Potato Salad? A Brief History
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