A fresh, creamy and colourful accompaniment to summer meals with potatoes, carrots and cucumbers!
Where I come from, we know potatoes from every angle.
But what about Japanese-style potato salad? With its fresh, crunchy vegetables and gourmet Kewpie mayonnaise dressing, this recipe promises to be your go-to dish this summer. And the good news is that it’s super-easy and quick to make. And doesn’t that just get you going?
What is Japanese potato salad?
Its name speaks for itself: potato salad (ポテトサラダ) is a typical dish in Japanese cuisine, and is often found in bento boxes. Some even use it as a sandwich filling, rather like tamago sando.
In the world of Japanese salads, including the famous Japanese cabbage salad or wakame salad, this recipe is a bit of an exception.
It consists of mashed potatoes mixed with Japanese mayonnaise and a wide variety of ingredients, such as carrots, cucumber, sometimes corn, but also hard-boiled eggs and sliced ham.
As a side dish with chicken Karaage, I promise you, it’s a killer. The Japanese often accompany their bentos with it.
There are hundreds of versions of potato salad, as everyone makes their own. But we especially like this one for its creamy texture, its colors that delight the plate and its sweet, round and tangy flavors. If you’ve got that, you’ve already won.
Where does Japanese potato salad come from?
Potato salad is more easily attributed to American or even European cuisine, where potato culture is more intense. Yet it’s a festive dish that has been popular in Japan for over 120 years, affectionately known as “potesara”.
On the other hand, this dish is in fact what is known as a “yoshoku”, a Western-inspired dish with its origins in the import periods of the Meiji era.
This is true of many dishes, such as Korokke, Omurice,hambagu and chicken Katsu.
But to return to this famous Japanese potato salad, a Japanese chef is said to have tried to recreate the “Olivier” salad, or “Russian salad”, also based on potatoes… And the Japanese version quickly gained popularity in Asia.
Main ingredients for Japanese potato salad
Potatoes: there’s no escaping them, they’re the main ingredient in this dish. For this recipe, waxy potatoes are generally recommended. However, I think a flourier potato would be more suitable. You’ll find it easier to mash them after cooking, and in terms of texture, you’ll get closer to the desired result. Let’s not forget that Japanese potato salad is particularly creamy, and that’s its strength.
Carrots: here’s an element that contributes to the sweetness and roundness of potato salad. And in summer, there’s nothing like carrots. And they add an extra touch of color.
Cucumbers: here’s the “freshness” element that makes this dish a no-brainer for the coming heat. Once added to the salad, the cucumber gives it a refreshing flavor, and a nice crunch!
Eggs: some cook them soft. Personally, I prefer them hard-boiled. It adds a little consistency to the preparation.
White ham: cut into thin slices to blend in perfectly with the rest of the ingredients. If you don’t eat meat, simply omit it.
Kewpie Japanese mayonnaise: This umami-flavored sauce is particularly effective with creamy dishes, such as potato salad. That’s also why it’s found in a wide range of Japanese sandwiches, such as Katsu sando or Tamago sando, which are just as rich in filling. More traditional Japanese dishes also contain it, such as Okonomiyaki.
Rice vinegar: it’s the little touch of acidity that spices up the whole dish. Japanese potato salad is very mild with its carrots and potatoes. White rice vinegar remains relatively mild and doesn’t interfere with the other flavors.
Tips for a successful potato salad
The recipe for Japanese potato salad is quick and easy, but that doesn’t mean you should go into it with your eyes closed. First of all, I’d advise you to remove any excess moisture from all the ingredients. Especially the cucumbers, in fact. Too much water ruins the texture and flavour of the salad. So be sure to pat the potatoes and cucumbers dry before tossing.
Incidentally, as far as the potatoes are concerned, I recommend adding the seasonings while they’re still warm… Except for the mayonnaise. It’s best to add it gradually at the end of the preparation.
Once everything’s ready, it’s optional, but I also like to put the salad in the fridge for a few minutes before serving. This allows the flavors to meld together and gives the salad an extra freshness.
Japanese Potato Salad
Ingredients
- 2 potatoes 225 to 300 g per potato around
- 50 g carrot
- 80 g cucumber
- 1 egg
- 0.25 onion
- 60 g of white ham
- 15 ml neutral oil
- 5 ml rice vinegar
- 0.5 teaspoon pepper
- 5 tablespoons Japanese mayonnaise
- 1 teaspoon salt for potato water
- 1 teaspoon salt for the first blend
- 2 teaspoons salt for vegetables
Procédé
- Peel the potatoes and cut into small 4 cm pieces.2 potatoes
- Place the potatoes and salt in a saucepan, then add cold water 2 cm above the potatoes. After boiling over high heat, reduce the heat to low and cook for about 15 minutes, until a fork easily penetrates the potatoes.1 teaspoon salt
- Drain the water and lightly mash the potatoes in the colander, stirring to remove excess water. Then mash them lightly, leaving some chunks behind. This will give a rich texture if you leave small pieces of potato.
- Transfer the potatoes to a large salad bowl and add the oil, vinegar, salt from the first mixture and ground pepper. Mix well and leave to cool.15 ml neutral oil, 5 ml rice vinegar, 0.5 teaspoon pepper, 1 teaspoon salt
- While the potatoes are cooling, prepare the other ingredients.
- Boil the egg in hot water. Once boiling, reduce heat to low and cook for 10-12 minutes. Put the egg in cold water until it cools, then shell it and cut it into small pieces.1 egg
- Peel the cucumber and carrot, then cut into thin slices. Put them in a bowl, add the teaspoons of salt, mix and leave to stand until the water comes out (about 5-8 minutes). Squeeze out excess water.50 g carrot, 80 g cucumber, 0.25 onion, 2 teaspoons salt
- Cut the ham into small slices.60 g of white ham
- Add the egg, ham, cucumber and carrot to the large bowl of cooled potatoes.
- Add the mayonnaise and mix well.5 tablespoons Japanese mayonnaise
- Adjust the amount of mayonnaise, salt and pepper to taste.
