Try something special and make Japanese potato salad for your next backyard barbecue or picnic. The potatoes are mashed, combined with crunchy carrots, cucumbers and scallions, and tossed with a zesty mustard-vinegar-mayo dressing. A really great potato salad that has become our go-to!
Japanese potato salad falls into the category of yōshoku: Japanized "Western" food. Just as we Americans "Americanize" Japanese food by adding such things as cream cheese and avocado to sushi, for example, Japanese chefs have taken certain European and American dishes and tweaked them to suit their own palates.
I learned about Japanese potato salad while developing a recipe for Japanese Yakitori Chicken because in Japan you'll often find these two dishes side by side. They're meant for each other. Just add some ice cold Japanese beer for a meal of pure perfection.
Japanese potato salad is perfect summer fare, great for a picnic, outdoor entertaining, or on the side with anything grilled.
HOW TO MAKE JAPANESE POTATO SALAD
This recipe comes together quickly and easily, especially if you do all your slicing and dicing while the potatoes are boiling.
- The first step is to cook the potatoes. I've tried this recipe with russets and yellow flesh potatoes. Both are great so use whatever you have on hand or what looks best at the store. Peel the potatoes, cut them into equal sized chunks and place them in a pot of cold salted water. Boil the potatoes for about 15 minutes, until they're nice and tender. Let them cool a bit and then mash them with a fork, leaving some small chunks for texture.
- While the potatoes are boiling you can prepare everything else. Peel and halve the cucumbers lengthwise. Scrape out the seeds, slice them again lengthwise so you have 4 long thin pieces. Then cut them into thin slices, crosswise.
- Next peel the carrot, slice it in half or into fourths, lengthwise, depending on how fat it is. Then cut it into thin slices, crosswise. Blanch for two minutes in boiling water.
- Thinly slice the scallions.
- Whisk up the dressing ingredients: mayo, rice vinegar, mustard, sugar, salt and pepper. Toss everything together and chill the potato salad until you're ready to serve it.
You can make this Japanese potato salad up to a day ahead and keep it covered in the fridge. It will last for several days in the fridge but the veggies are at their crispest and best if eaten within 24 hours.
Best mayo for Japanese Potato Salad
Let's talk about mayo for a minutes. Japanese Potato Salad is traditionally made with Japanese Kewpie Mayonnaise which is sweeter and tangier than American Mayo. You can find it at Asian grocers or on Amazon. The problem for me is that MSG is a key ingredient in Kewpie Mayo. I'm sure the MSG adds a delicious punch of umami flavor to the mix but many people have an averse reaction to MSG.
I opted for good old Hellmann's Mayonnaise and I am thrilled with the outcome. If you go with Hellmann's and you want a bit more sweetness or tang, add an additional teaspoon or two of rice vinegar and sugar to the dressing.
Interested in trying other potato salad recipes from around the globe?
Here's the recipe for Japanese Potato Salad. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.Print