Japanese Potato Salad
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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Servings: 4
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 (3mm) thick, and blanch them with the potatoes for about 3 minutes.
- Slice cucumber into thin rounds, about ⅛-inch (3mm) 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.
Nutrition
Calories: 129kcal
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