Favourite Japanese potato salad
What is the difference between Japanese and other potato salads?
This time it is about our favourite Japanese potato salad. In Japan potato salad is a very common salad ; people cook it at home and you can buy it at supermarket as well. I suppose every country has its own potato salad since potatoes and mayonnaise are everywhere available and inexpensive.
What is the difference between Japanese and other potato salad? I Googled a bit and I have found following features.
Japanese : texture is creamy (half mashed potato), contains more vegetables. Also ham is popular to add to the potato salad.
Others : potatoes keep their shapes. Celery, pickles, onion, herbs (dill/ parsley) are added. So it is like adding potatoes to tartar sauce.
My version Japanese potato salad
Japanese brand mayonnaise has a slightly different taste. It is creamy, a bit tangy and a little sweet. Actually you can buy it at large supermarkets in the Netherlands. However, it is rather expensive. Although I use the mayonnaise which is available at local supermarket, I add lemon juice and a little sugar to bring the taste closer.
If you like to know more about Japanese mayonnaise, click the link below.
To make a delicious potato salad I pay attention to following points :
- cut potatoes in large pieces.
- squeeze salted cucumber and onion very well in order to drain water to avoid becoming a watery salad.
- when potatoes and carrots are hot, season them with lemon juice and sugar to add a tangy sweet taste.
- combine mayonnaise and all ingredients when potatoes are still hot, since the taste permeates when it cools down.
Usually I use the following ingredients : potato, carrot, cucumber, onion, hard-boiled egg, lemon juice, mayonnaise, sugar, salt and pepper.
It depends on what I have in my fridge and cupboard. I often add ingredients below as an extra ; ham, tomato, apple, pineapple etc. You can arrange the ingredients freely.
Now, let’s go to the recipe.
Japanese Potato Salad
Equipment
- pot
- bowls
Ingredients
- +/- 600 gram Potatoes (peeled and cut into large pieces)
- +/- 150 gram Carrots (peeled and cut into small pieces)
- +/- 200 gram Cucumber (sliced thinly)
- +/- 60 gram Onion (sliced thinly) or 1/2 onion
- 3 Hard-boiled eggs (peeled and chopped)
- 1/2 Lemon (squeesed the juice out)
- 1 to 2 teaspoon Sugar
- 3 to 4 tablespoon Mayonnaise
- Salt
- Pepper
Instructions
- Place sliced cucumber and onion into a bowl. Sprinkle with salt and mix well.
- Put potatoes and carrots into a pot and add enough water to cover. Set the pot over high heat and bring to a boil. Reduce the heat and simmer until potatoes and carrots are cooked through.
- Drain the water from the pot and put the pot back on the heat and let evaporate excess water for 10 – 15 seconds, shake the pot and remove from the heat. Potatoes looks like half mashed potato.
- Place the potatoes and carrots in a large bowl. Add lemon juice and sugar and stir well.
- Squeeze salted cucumber and onion well to get rid of excess water. Add cucumber, onion, eggs, mayonnaise and pepper to potato mixture while the potatoes are still hot and mix until incorporated.
You can serve Japanese potato salad either warm or cold. But any leftover should be covered and kept in the fridge after cooling down to the room temperature, as the salad contains eggs and mayonnaise. Eat the leftover salad as soon as possible.
I often serve the potato salad with pork / chicken cutlets or fried fishes and thinly sliced cabbage as on the photos below.
For more Japanese side dish (Japanese simmered pumpkin) , click the link below.
I hope you will make and enjoy favourite Japanese potato salad. Bon Appetit!