Japanese Potato Salad
Japanese potato salad falls under the yōshoku style, or Western style of dishes along with curry, hamburger, katsu fried cutlets, spaghetti, and a few other dishes that came along with Westerners and were altered to suit Japanese tastes.
This still tastes like potato salad, but with the oddball ingredients and kewpie mayo, definitely tastes completely different than the German or American potato salad you’re likely used to.
If you can’t find kewpie mayonnaise (it can generally be found at any Asian, Korean, or Japanese grocer), substitute it with a 1/4 cup of American mayonnaise with 1/2 tablespoon rice wine vinegar, and 1/2 a tablespoon white sugar. This dish is much better with the real thing though, so try to find some if you can!
- Prep Time25 min
- Cook Time15 min
- Total Time40 min
- Yield4-6 servings
Ingredients
- 1/8 English cucumber OR 2 Persian cucumbers, cut into thin triangles
- Kosher salt
- 2 russet potatoes, peeled and cut into chunks
- 1/4 cup frozen corn kernels
- 1 shallot OR 1/4 red onion, sliced thinly
- 1 small carrot, peeled, cut in half lengthwise, and sliced thinly
- 1 scallion, sliced
- 4 tablespoons (60ml) Kewpie mayonnaise
- 1 teaspoon (5ml) rice wine vinegar
- Black pepper
Preparation
Sprinkle a pinch of salt over the sliced cucumbers and toss them. Let sit while you boil the potatoes.
Cover the potatoes with water and add a pinch of salt.
Bring to a boil and cook until soft.
Add the corn kernels just before they’re done and cook for a minute or two.
Drain the potatoes and corn, then set over low heat and steam them until there is no liquid left in the pot.
Mash the potatoes roughly with a potato masher or sturdy fork. You want there to be quite a few lumps.
Let the potatoes cool for a few minutes, then add in the rest of the ingredients and mix well.
Serve immediately, or cover and cool before serving. Enjoy!
Share this recipe:
You might also like:
