Japanese Potato Salad is a popular 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 people in Japan.
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What is Japanese Potato Salad?
Japanese Potato Salad is a 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.
Ingredients such as onions, cucumbers, carrots, corn, ham slices, and boiled eggs are used, providing not only nutritional benefits but also contributing to the texture and vibrant colors of the dish. It can be prepared without using vinegar, and Japanese mayonnaise, as an ingredient, doesn't contain much 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 best to use starchy potatoes that result in a soft and fluffy texture when cooked. For instance, in Japan, "Danshaku potatoes (男爵イモ)" are recognized as a suitable choice, while in the United States, "Russet potatoes" are a good option. Consider using starchy potatoes that are readily available in your local area.
Tips for Adding Ingredients
Japanese potato salad can enhance its flavor and texture with just a few simple twists to the ingredients. Below are some tips for potatoes and other common ingredients in potato salad.
Potatoes: Start by boiling them with the skin on in room temperature water. Cooking potatoes with their skins 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 highly 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, bite-sized pieces. Removing excess moisture prevents the dish from having a watery finish, and cutting the ingredients into small, similar sizes provides a uniform 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°F (40°C). Adding mayonnaise while the potatoes are still warm might cause the components of the mayonnaise to separate. Once separated, it is nearly impossible to return it to its original state, resulting in an unappetizing finish. By paying attention to this timing, you can ensure a delicious outcome.
Ingredients
- 0.55 lb. (250g) small potatoes (such as Russet, a starchy variety, are recommended)
- 1.4 oz. (40g) carrot
- 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 1.4 oz. (40g) onion
- ¼ tsp salt (for the cucumber and onion)
- 4 Tbsp (1.7oz./48g) Japanese mayonnaise (such as Kewpie Mayo)
Seasonings:
- 1 tsp sugar
- ⅙ tsp salt
- ⅙ tsp ground black pepper
Step-by-step instructions
🕒 Total 1 hr 15 mins
Step 1
Wash the potatoes thoroughly, place them in a pot with the skins on, and add enough water to cover them. Bring the water to a boil, then reduce the heat to low and simmer for about 25 minutes.
Meanwhile, cut the carrot into bite-sized pieces, approximately 0.12 inch (3mm) thick, and blanch it with the potatoes for about 3 minutes.
Step 2
Slice the cucumber into thin rounds, approximately 0.12 inch (3mm) thick, and the onion into thin slices, approximately 0.04 inch (1mm) thick. Sprinkle salt over them, massage it in, 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 any sprouts, and place them in a bowl.
Step 4
Mash the potatoes into coarse pieces with a fork or spoon. Add the seasonings (sugar, salt, and pepper) and mix well. Allow the potatoes to cool until they reach a temperature of 104°F (40°C) or below.
Step 5
After the potatoes have cooled, mix the onions, cucumbers, and carrots with 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.
Recipe Card
Japanese Potato Salad
Ingredients
- 0.55 lb. (250g) small potatoes (such as Russet, a starchy variety, are recommended)
- 1.4 oz. (40g) carrot
- 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 1.4 oz. (40g) onion
- ¼ tsp salt (for the cucumber and onion)
- 4 Tbsp (1.7oz./48g) Japanese mayonnaise (such as Kewpie Mayo)
Seasonings:
- 1 tsp sugar
- ⅙ tsp salt
- ⅙ tsp ground black pepper
Instructions
- Wash the potatoes thoroughly, place them in a pot with the skins on, and add enough water to cover them. Bring the water to a boil, then reduce the heat to low and simmer for about 25 minutes.Meanwhile, cut the carrot into bite-sized pieces, approximately 0.12 inch (3mm) thick, and blanch it with the potatoes for about 3 minutes.
- Slice the cucumber into thin rounds, approximately 0.12 inch (3mm) thick, and the onion into thin slices, approximately 0.04 inch (1mm) thick. Sprinkle salt over them, massage it in, 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 any sprouts, and place them in a bowl.
- Mash the potatoes into coarse pieces with a fork or spoon. Add the seasonings (sugar, salt, and pepper) and mix well. Allow the potatoes to cool until they reach a temperature of 104°F (40°C) or below.
- After the potatoes have cooled, mix the onions, cucumbers, and carrots with 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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