Japanese potato salad: a creamy potato salad of partially mashed potatoes dotted with crunchy carrots, cucumbers and scallions, and tossed with a zesty mustard-vinegar-mayo dressing. A great side dish for picnics, summer grilling and the outdoor entertaining season.
Put the potatoes and one teaspoon of salt in a saucepan and cover with cold water by by an inch. Bring to a boil and cook potatoes for 15 minutes or until tender when poked with a knife or fork. Drain in a colander and cool for 15 minutes or so.
Blanch sliced carrots in salted boiling water for 2 minutes to soften them a bit. Drain in a colander and run under cold water over them to stop the cooking process. Drain for a few minutes to let them dry.
Whisk all the dressing ingredients: Mayo, vinegar, mustards, salt, sugar, pepper. Set aside.
In a bowl gently mash the potatoes with a fork, leaving some small chunks for texture. Add carrots, cucumbers, scallions and half the dressing to the bowl. Toss gently to combine. Add more dressing until you get the desired consistency. You may not want to use all the dressing. Correct the seasoning with salt and pepper, to taste. Chill until ready to serve. The salad can be made up to a day ahead and stored in the fridge.
Scraping the seeds out of the cucumbers is an important step because the seeds are very watery and will make your salad soggy.
Authentic Japanese potato salad calls for Japanese Kewpie mayonnaise but because MSG is a key ingredient in Kewpie Mayo and many people are sensitive to MSG, I’ve chosen to use Hellmann’s Mayo instead. I’m extremely happy with the flavors using Hellmann’s but feel free to substitute Japanese Kewpie Mayonnaise if you like.
[This post first appeared on Panning The Globe in May 2018. It was updated in August 2019 with added nutritional information, more details added to the written post, and a more generous amount of dressing based on some feedback.]
Keywords: potato salad, potatoes