The native guide; All about unique Japan google.com, pub-5441866818918003, DIRECT, f08c47fec0942fa0 Simple Japanese Potato Salad: Traditional Japanese Recipe With Kewpie Mayo | Japanmcconnell
Sponsored Link

Simple Japanese Potato Salad: Traditional Japanese Recipe With Kewpie Mayo

Simple Is The Best Classic Japanese Potato Salad With Egg Food & Recipes

One of the most popular comfort salad dishes in Japan is no doubt, potato salad which can be easily made at home and is delicious.

Yes, we have potato salad as same as one in your culture.

Who doesn’t like the golden combination of starchy potatoes and Japanese savory mayo?

Common Ingredients

The ingredients between the Japanese version and your side version are pretty similar.

But they’re some differences in one way or another, the biggest difference is, Mayo, of course, and can be the texture, and the Japanese version is tangier, and also tends to include more vegetables and processed meat.

Japanese Mayo

Mayonnaise is a key that you can say ” Japanese potato salad”, right?

Japanese mayo such as Kewpie or Kenko, you can find easily at Asian grocery stores and on Amazon.

I am sure that you’ll be obsessed with Japanese Mayo once you taste it, so I recommend switching your traditional mayo to Kewpie (or Kenko).

However, you can still make Japanese-style mayo while adding mild vinegar.

Indeed, Duke’s mayonnaise is not a bad choice as a substitute for Japanese mayo.

The Texture

Speaking of Japanese potato salad, it is often described as mashed, yes, potatoes should be fully mashed or half-mashed.

Besides, the Japanese prefer starchy potatoes rather than waxy potatoes so potato salad will be rich, starchy, creamy, and heavy salad.

When making Japanese potato salad, use starchy potatoes such as russet, Idaho, and Yukon gold potatoes.

How To Boil Potatoes In Japanese Cooking

After choosing starch potatoes, wash and rinse thoughtfully, and peel them.

As a restaurant-grade potato salad recipe, boil whole unpeeled potatoes, but, I prefer to peel and cut potatoes considering saving time and process.

I like half-mashed potato salad, so I cut potatoes in large sizes. However, you can slice them or cut them smaller when you want them to cook quickly or if you like the fully mashed.

Always start cooking the potatoes in cold water.

Also, add 1 tsp of salt and boil them without a lid.

It generally takes 10-15 minutes to allow the potatoes to a boil, check out by porking a piece with the fork.

Immediately, drain the water and place the potatoes back in the pot.

Shake the pot on the hot stove top (you can turn on the stove) really fast and continuously to remove the moisture. Shaking the pot should be really fast since the potatoes will burn.

It is called “Kofuki Imo” in Japanese and this technique is often used in Japanese cooking to avoid soggy potatoes.

Other Salad Ingredients

Since it is the simple classic Japanese potato salad recipe, let’s keep it simple: cucumbers, onions, and boiled eggs.

Another common cooking technique to remove moisture from sliced cucumber and sliced onions in Japanese cooking is salting.

Salting sliced onions can also remove the sharp spicy flavor of fresh onion.

In this recipe, soak sliced cucumbers and sliced onions together in salted water.

Squeeze the excess water out with your hands.

Also, processed meat such as smoked ham, Japanese winner sausage, and bacon are commonly added to the classic Japanese potato salad.

However, I skip them in my recipe.

How Long Homemade Potato Salad Last In A Fridge?

It should last for 3-4 days in a fridge.

Since Japanese potato salad contains much moisture such as boiled potatoes, fresh cucumber, and onions, try to consume it within 3 days, especially during the summer season.

When keeping the potato salad at room temperature, consume it during the day.

If you want your potato salad to last longer, switch the raw ingredients to cooked ingredients such as carrots, green peas, and others.

Simple Is The Best Classic Japanese Potato Salad With Egg

Simple Is The Best Classic Japanese Potato Salad With Egg

Rico McConnellRico McConnell
Japanese potato salad, chunky mashed potatoes, cucumbers, onions, eggs, aaaaand Japanese Kewpie Mayo. Savory creamy starchy Japanese-style potato salad is so addictive. Throw in it—leftover veggies, frozen corn, or you can skip some of the ingredients—making them perfect for cozy weekday dinners or as a side in a party spread!
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course Appetizer, Side Dish
Cuisine Japanese
Servings 6 people

Ingredients  

  • 2 lb Starchy potatoes, Russet, Idaho, Yukon gold potatoes
  • 2 TSP Vinegar
  • ¼-⅓ cup Japanese Mayonnaise, Kewpie, Kenko *1)
  • 1 TSP Dijon mustard
  • 3 Persian cucumbers, thinly sliced
  • ½ sweet or red onion,t hinly sliced
  • 2 hard-boiled eggs, minced *2)
  • salt & pepper to taste
  • ½ cup your choice of ham/ bacon/ winner sausage *Optional
  • water to boil potatoes
  • 1 TSP salt
  • 2 cups water to prepare sliced cucumbers and onions
  • 1 TSP salt

Instructions 

Cook The Potatoes

  • Rinse potatoes thoughtfully. Peel and cut them into quarters or smaller sizes.
  • Place potatoes in a large pot and add enough cold water to cover. Add 1 tsp of salt.
  • Bring the water to a boil over medium-high heat, uncovered. Reduce to a simmer and cook until the potatoes are easily pierced with a fork, about 15 minutes.
  • Drain the potatoes and put them back into the same pot immediately.
  • Turn the heat on low to medium-low. Shake the pot continuously and remove excess water, about 1-2 minutes. Add 2 TSP of vinegar and partially mash the potatoes with the fork.
    Let mashed potatoes cool.

Prepare Other Ingredients

  • (Remove excess water from cucumbers and remove the sharp flavor from onions) In a small bowl, add 2 cups of water and 1 tsp of salt. Mix well. Add cucumber and onion. Let them soak for 10 minutes. Squeeze the water out with your hands well.
  • (Eggs) Cut hard-boiled eggs and set yalks aside. Mince the whites.

Make Potato Salad

  • In a large bowl, place the mashed potatoes, cucumbers, onions, and eggs. Combine them well.
  • Add ¼ mayonnaise and mustard and mix well. Salt and pepper to taste.
    Taste the potato salad and add more condiments if needed.
  • The salad can be refrigerated for up to 3-4 days.

Video

Notes

  1. Kewpie Mayo
  2. How To Make Boiled Eggs
 
©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword Easy, Egg, Holiday, Izakaya, Mayo, Nibbles, Party, Potato, Salad, Traditional, Vegetables, Vegetarian

Use Up Leftover Potato Salad

Copied title and URL