Japanese potato salad, also known as poteto salada (ポテトサラダ), is a delicious and popular side dish with a unique flavour profile compared to Western-style potato salad.
Ingredients:
- 2 russet potatoes (around 1.15 lbs)
- 2 tsp salt (for cooking)
- 2-inch carrot
- ¼ cup frozen or canned corn
- 1 large egg, hard-boiled
- 1 Persian cucumber (or ½ Japanese cucumber)
- ½ tsp salt (for cucumber)
- 2 slices Black Forest ham (optional)
- ⅔ cup Kewpie mayonnaise (or regular mayonnaise)
Instructions:
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Peel and cut the potatoes into bite-sized pieces. Place them in a pot, cover with water, and add 2 tsp of salt. Bring to a boil and cook until the potatoes are tender (about 15 minutes). You can check completeness by piercing a potato with a skewer – it should slide through easily.
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While the potatoes cook, prepare the other ingredients. Peel and chop the carrot into small pieces. Cook the frozen corn according to package instructions (or blanch fresh corn for a few minutes). Hard-boil the egg, then peel and chop it.
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Drain the cooked potatoes and return them to the pot. Let them cool slightly. You can mash them partially with a potato masher, leaving some chunks for texture.
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Meanwhile, thinly slice the cucumber. Sprinkle with ½ tsp salt and let it sit for 10 minutes. Drain any released water and pat the cucumber slices dry with paper towels.
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In a large bowl, combine the cooled potatoes, chopped carrots, cooked corn, chopped egg, and sliced cucumber.
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Add Kewpie mayonnaise (or regular mayonnaise) and mix gently until everything is coated evenly. Season with salt and pepper to taste.
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(Optional) If using ham, cut it into thin strips and fold it into the potato salad.
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Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld.
Tips:
- Kewpie mayonnaise is a Japanese mayonnaise known for its rich, tangy flavour and creamy texture. It’s a key ingredient in achieving the authentic taste of Japanese potato salad. If you can’t find Kewpie mayo, regular mayonnaise can be used as a substitute.
- Feel free to experiment with other ingredients! Chopped celery, peas, or cooked, shredded chicken are all popular additions.
- Leftover Japanese potato salad can be stored in the refrigerator for up to 3 days.
