Japanese Potato Salad Recipe

This potato salad recipe is such a delightful twist on the classic, with the Japanese touch of Kewpie mayonnaise giving it a unique richness that’s hard to resist. As I mixed the creamy dressing with the tender potatoes and crisp veggies, I could already tell this dish would become a staple at my gatherings; it’s comfort food with a touch of sophistication.

I take great pleasure in crafting this Japanese Potato Salad, for it is a tasty hit on the traditional salad. With Kewpie mayonnaise, potatoes, and a vibrant ensemble of carrots, cucumbers, and green peas, it almost tastes like a deconstructed Niçoise salad.

(Add some salted tuna and that’s basically what you’re getting.) The combination of rice vinegar and a touch of sugar makes for a killer dressing and brings the whole thing together.

Japanese Potato Salad Recipe Ingredients

• Potatoes: Rich in carbohydrates, providing energy and a creamy texture.
• Carrot: Offers sweetness and is a good source of beta-carotene and fiber.
• Cucumber: Refreshing and hydrating with a crisp texture; low in calories.
• Onion: Adds a sharp, savory flavor; contains antioxidants and vitamins.
• Kewpie mayonnaise: Creamy, tangy, and adds richness; key to Japanese flavor.
• Hard-boiled eggs: Supply protein and a creamy, hearty addition to the salad.
• Rice vinegar: Brings mild acidity to balance flavors; low in calories.

Japanese Potato Salad Recipe Ingredient Quantities

• 3 medium potatoes
• 1 medium carrot
• 1 small cucumber
• 1/2 small onion
• 1 cup frozen peas
• 2 hard-boiled eggs
• 1 cup Kewpie mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Salt and pepper, to taste

How to Make this Japanese Potato Salad Recipe

1. Prick potatoes with fork, place in large pot, and cover with water. Bring to a boil, reduce heat, and simmer for 15-20 minutes, or until tender. Drain and return potatoes to pot. Mash with butter, sour cream, milk, salt, and pepper, to taste.

2. Cut the carrot into small pieces. Cook it until tender, by boiling or steaming, for about 5-7 minutes. Drain the pieces and keep them separate.

3. Slice the cucumber very, very thin and sprinkle lightly with salt. Let it sit for 10 minutes to draw out water, then squeeze gently to remove excess moisture.

4. Slice the onion very thinly and soak in cold water for 5 minutes; this reduces sharpness and makes the onion more palatable to those who find it too intense. After the 5 minutes are up, drain the slices very well, and you are ready to use them in the next step.

5.
1. The frozen peas need to be boiled for 2-3 minutes.
2. Drain the peas.
3. Set the peas aside.

6. Cut the hard-boiled eggs into very small pieces.

7. In a big mixing bowl, mix together the ingredients of the salad. You start with mashed potatoes. Then add the other vegetables in the order given. Process each in a food processor (if you have one) or chop finely. And if you think the first ingredient is an odd choice, just wait until you hear what’s in the next two salads.

8. In a small bowl, combine Kewpie mayonnaise, rice vinegar, and sugar. Stir them together very well until you cannot see any undissolved sugar in the mixture.

9. Incorporate the mayonnaise dressing into the potato mixture, stirring gently to ensure all ingredients are coated evenly.

10. Add salt and pepper to taste. Place in refrigerator for at least 30 minutes before serving. Stir to combine before serving.

Japanese Potato Salad Recipe Equipment Needed

1. Large pot
2. Fork
3. Colander or strainer
4. Potato masher
5. Knife
6. Cutting board
7. Peeler (optional, for carrots)
8. Mixing bowls (large and small)
9. Food processor (optional, for chopping)
10. Spoon or spatula for stirring
11. Measuring spoons
12. Small saucepan (for boiling peas)

FAQ

• Q: Can I use regular mayonnaise instead of Kewpie mayonnaise?You can indeed use standard mayonnaise, but Kewpie brings a deeper, umami richness that is traditional in Japanese potato salad.
• Q: What is the best type of potato to use?A: Durham potatoes, like Yukon Gold or Red potatoes, work best because they keep their shape better than starchy varieties.
• Q: Can I prepare this salad ahead of time?A: Certainly, if you make it a few hours in advance, the flavors will have had time to improve. Just keep it in the refrigerator until it’s ready to be served.
• Q: How do I prevent the salad from becoming too watery?A: Think about salting and draining the cucumber to let out the extra water before you mix it into the salad.
• Q: Can I add other vegetables to the salad?A: Of course, you can include other vegetables as well, such as corn or apple, for more texture and flavor.
• Q: How should I store leftovers?Store unused food in a container that seals in freshness in the refrigerator and eat it within three days. After three days, throw out leftover food to reduce the risk that someone will eat it and get sick.

Japanese Potato Salad Recipe Substitutions and Variations

Potatoes. You can swap them with sweet potatoes or Yukon Gold potatoes for a slightly different flavor and texture.
Cucumber: Substitute with sliced radishes for a peppery crunch or zucchini for a more subtle flavor.
Onion: Substitute green onions for a milder taste, or shallots for a sweeter flavor.
Mayonnaise Kewpie: Regular mayonnaise with Dijon mustard mixed in will taste similar to Kewpie, though it may be slightly less rich. Kewpie is also delicious with Greek yogurt, which is a healthier and protein-packed alternative.
Rice vinegar: If unavailable, substitute with either apple cider vinegar or white wine vinegar.

Pro Tips

1. Choose Floury Potatoes For better texture and easier mashing, use starchy, floury potatoes such as Russets or Yukon Golds. They absorb the flavors well and mix smoothly with the other ingredients.

2. Chill the Potatoes After mashing the potatoes, let them cool to room temperature or even refrigerate briefly before mixing. This helps maintain the salad’s texture and prevents the mayonnaise from separating.

3. Customize the Vinegar and Sugar Balance Taste the dressing after combining the vinegar and sugar, and adjust according to your preference. Some may prefer a bit more tang or sweetness, so feel free to tweak it slightly.

4. Use Japanese-Style Mayonnaise Kewpie mayonnaise has a distinct flavor due to its use of rice vinegar and egg yolks. If you cannot find Kewpie, you can enhance regular mayonnaise with a tiny bit of soy sauce or a dash of sesame oil to mimic that umami flavor.

5. Garnish Creatively For added color and flavor, consider garnishing the finished salad with fresh herbs like chopped parsley or chives just before serving. This adds a fresh element that complements the creamy salad well.