Japanese Potato Salad is an immensely popular side dish in Japan, enjoyed either on its own or as an accompaniment to a meal. Its creamy and mild flavor, with minimal acidity, has captured the hearts of many Japanese people.
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What is Japanese Potato Salad?
Japanese Potato Salad is a side dish made by mashing cooked potatoes and combining them with various ingredients, all mixed together with Japanese mayonnaise. In Japan, it is sometimes referred to as 'pote-sara,' a term shortened in the Japanese style.
As for combining the ingredients, onions, cucumbers, carrots, corn, ham slices, and boiled eggs are commonly used, providing not only nutritional benefits but also contributing to the texture and colors of the dish. It can be prepared without adding vinegar and using Japanese mayonnaise, which has a mild acidity, giving it a mellow flavor. While it can be enjoyed when freshly made, it is generally served chilled to allow the flavors to meld more.
In this recipe, I add sugar as a secret ingredient to enhance the flavor of the potatoes without compromising their taste. This is my go-to recipe, so be sure to give it a try.
What type of potatoes are suitable?
There are many different types of potatoes, but when making Japanese potato salad, it is recommended to use starchy potatoes that result in a soft and fluffy texture when cooked. For example, in Japan, "Danshaku potatoes (男爵イモ)" are recognized as a suitable choice, while Russet potatoes are a good option in the United States.
Although you can make this dish with any type of potato, consider using starchy potatoes that are readily available in your local area.
Tips for Adding Ingredients
This dish can enhance its flavor and texture with just a few simple adjustments to the ingredients. Here are some tips for preparing potatoes and other common ingredients used.
Potatoes: Start by boiling them with the skin on in room temperature water. Cooking potatoes with their skins on prevents the nutrients from leaching out during the boiling process. Boiling them in room temperature water ensures even heating throughout. Steaming, instead of boiling, is also a recommended method as it preserves the flavor.
Carrots: Boil them to soften their texture.
Cucumbers and onions: Sprinkle them with salt and let them sit to draw out excess moisture.
Boiled eggs: Use hard-boiled ones.
Before using ingredients other than potatoes, make sure to remove excess moisture and cut them into thinly sliced or bite-sized pieces. Removing excess moisture prevents the dish from becoming watery, and cutting the ingredients into small, uniform sizes provides a consistent texture.
When to add seasonings
When making Japanese potato salad, the timing of adding seasonings is also important. There are two key moments for this. The first is after mashing the potatoes. While the potatoes are still warm, add seasonings other than mayonnaise. Adding them at this stage allows the flavors to penetrate the potatoes more effectively.
For the second moment, add mayonnaise after the potatoes have cooled to below 104℉ (40℃). Adding mayonnaise while the potatoes are still warm may cause the components of the mayonnaise to separate. Once separated, it is nearly impossible to return them to their original state, resulting in an unappetizing finish. By paying attention to these timings, you can ensure a delicious result.
📋Step-by-step recipe
Ingredients
- 0.55 lb small potatoes (such as Russet, a starchy variety, are recommended)
- 1.4 oz carrot
- 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 1.4 oz onion
- ¼ tsp salt (for the cucumber and onion)
- 3 Tbsp Japanese mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
Seasonings:
- 1 tsp sugar
- ⅙ tsp salt
- ⅙ tsp ground black pepper
Instructions
🕒 Total: 1 hr 15 mins
Step 1
Wash potatoes thoroughly, place them in a pot with the skins on. Add enough water to cover them and bring it to a boil. Once boiling, reduce the heat to low and simmer for about 25 minutes.
Meanwhile, cut carrot into bite-sized pieces, about ⅛-inch (3 mm) thick, and blanch them with the potatoes for about 3 minutes.
Step 2
Slice cucumber into thin rounds, about ⅛-inch (3 mm) thick, and thinly slice onion. Sprinkle salt over them, massage them, and let them sit for 5-10 minutes, overlapping as little as possible. Afterward, drain off any excess moisture.
Step 3
Remove the potatoes and carrot slices from the pot. Cool the potatoes briefly under running water until they are easy to handle. Peel the potatoes while they are still warm, removing the eyes, and place them in a bowl.
Step 4
Mash the potatoes into coarse pieces with a fork or spoon. Add seasonings (sugar, salt, and pepper) and mix well. Wait for the potatoes to cool until they reach a temperature of 104℉ (40℃) or below.
Step 5
After the potatoes have cooled, mix the onions, cucumbers, and carrots with Japanese mayonnaise in the bowl. Allow the mixture to chill in the refrigerator for at least 30 minutes.
To store
You can store it in the refrigerator for up to 3 days.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Japanese Potato Salad
Ingredients
- 0.55 lb small potatoes (such as Russet, a starchy variety, are recommended)
- 1.4 oz carrot
- 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 1.4 oz onion
- ¼ tsp salt (for the cucumber and onion)
- 3 Tbsp Japanese mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
Seasonings:
- 1 tsp sugar
- ⅙ tsp salt
- ⅙ tsp ground black pepper
Instructions
- Wash potatoes thoroughly, place them in a pot with the skins on. Add enough water to cover them and bring it to a boil. Once boiling, reduce the heat to low and simmer for about 25 minutes.Meanwhile, cut carrot into bite-sized pieces, about ⅛-inch (3 mm) thick, and blanch them with the potatoes for about 3 minutes.
- Slice cucumber into thin rounds, about ⅛-inch (3 mm) thick, and thinly slice onion. Sprinkle salt over them, massage them, and let them sit for 5-10 minutes, overlapping as little as possible. Afterward, drain off any excess moisture.
- Remove the potatoes and carrot slices from the pot. Cool the potatoes briefly under running water until they are easy to handle. Peel the potatoes while they are still warm, removing the eyes, and place them in a bowl.
- Mash the potatoes into coarse pieces with a fork or spoon. Add seasonings (sugar, salt, and pepper) and mix well. Wait for the potatoes to cool until they reach a temperature of 104℉ (40℃) or below.
- After the potatoes have cooled, mix the onions, cucumbers, and carrots with Japanese mayonnaise in the bowl. Allow the mixture to chill in the refrigerator for at least 30 minutes.
Notes
- You can store it in the refrigerator for up to 3 days.
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