Japanese Potato Salad
Want to try something unique? You need to make Japanese Potato Salad for your next potluck dinner. The potatoes are mashed, combined with crunchy carrots, cucumbers, green onions, corn and tossed with a zesty mustard-vinegar-mayo dressing. A really great potato salad that has become our go-to at my house!
Blame this post on the Food Network! lol! When I’m waiting up for my teen to come home, I’m sucked into a good throw down challenge episode. Did you know that there was a Japanese Potato salad? I didn’t! Who knew? It peaked my interest so much, I had to try it!
This is really good! It will become one of your favorite recipes!
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.
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. 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.
You can use your favorite Mayonnaise. If you go with your mayo and you want a bit more sweetness or tang, add an additional teaspoon or two of rice vinegar and sugar to the dressing.
- 1 1/2 pounds potatoes, about 3 large potatoes, peeled and quartered
- salt, to taste
- 1 cucumber, thinly sliced crosswise
- 4 teaspoons rice wine vinegar
- 3/4 cup Japanese mayonnaise, or your favorite mayo
- 1 teaspoon Japanese hot mustard
- 1 small carrot, shredded
- 1/4 red onion, thinly sliced
- 1 cup fresh or frozen corn
- 2 hard boiled eggs, chopped
- 1 green onion, white and light green parts only, chopped
Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.
Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.
In a small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well mixed.
Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, corn, green onion, and mayonnaise mixture. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.