Just a question regarding Japanese Potato Salad. Couldn’t do this without the help of your recipe so thanks again! Buy our best-selling e-cookbook for 33 more easy and simple recipes! 2. Holding the egg together, turn the egg 90 degrees (the egg is still placed long ways). Kewpie mayonnaise is used worldwide nowadays, even at posh restaurants. Read More…. We start cooking potatoes in cold water so that it allows them to slowly heat up so they will cook through evenly. If you don’t have much time, you can peel the potatoes and cut them into smaller chunks, perhaps into quarters or 6 pieces, then boil. And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. Use of this website is subject to mandatory arbitration and other terms and conditions, select. I think that matters. Shift the pot in circular motion so the potatoes wont’ get burnt. Put them in a microwave-safe container and cover it with water. I think, it comes down to people’s preference whether you want to feel the “chunk” in your mouth while eating potato salad or prefer smooth texture of potatoes. When cooked, approx 20-30mins (test potatoes with a fork, the fork should slide in easily), skin potaotes and carrots. Why don’t you make potato salad with the remaining mayonnaise? Hi Kris! Realized I did actually have rice vinegar in my cupboard after making though, so will use that next time in the mayo. Design by, kosher/sea salt (I use Diamond Crystal; Use half for table salt), (The cucumber in this photo is about 3", but you just need about 2"). Japanese potato salad is like semi-mashed potatoes mixed with vegetables, ham, egg and mayonnaise. I was a little hesitant about this recipe because I initially didn’t like the taste of Kewpie BUT all the ingredients combined with the textures and flavors really balance out the yolk taste of Japanese mayo. It’s one of my favorite dish! 3. Ahhh… your meal made me hungry! , Can I use satsumaimo? My carrot was about 4cm (1 ½”) in diameter. 4. Put the potatoes in a saucepan of cold, salted water so the water is just covering the top of the potatoes. I could not pass up making this as a part of my sister’s birthday meal in a few days (she LOVES potatoes haha). Chunky mashed potatoes and tangy Kewpie Mayo make a terrific combination. 5. I’ll be eating it for a while, and happily. We don’t eat pork, so I left out the ham. Hi Jeremy! Hi Yumiko, Starchy potatoes become nice and fluffy when cooked and mashed. Thank you for your input.☺️. Hope you like what I share on my website. . No need to separate anything except decorative boiled egg that can be done just before serving. Drop in the kombu and bring to the boil, then reduce the heat and simmer until the potato can be easily pierced with a knife. Filed Under: All Recipes, Egg, Salads, Vegetables, Vegetarian, Hi I’m sorry if I’ve missed it somewhere but could I please have the recipe for the mayonnaise. I sometimes put dijon mustard in mine too but my daughter can sense it (she’s not a fan). It may look humble but this stellar mix of mashed potato, crunchy cucumber, carrot, crispy bacon and squiggles of Japanese Kewpie mayonnaise just works. Try out this Japanese potato salad, and we promise that you will not be disappointed. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Then pull the both ends of the thread outward. Thank you for your kind feedback. Thanks for sharing your tip! If your cucumber is a thick large one, I would suggest that you cut it in half or quarters lengthwise, then slice it. If you have already made okonomiyaki, you might still have Kewpie mayonnaise left over. Japanese potato salad is like semi-mashed potatoes mixed with vegetables, ham, egg and mayonnaise. Thank you so much for the recipe! My family loves potato salad so we actually don’t have much leftover. My mom taught me to keep some chunks un-mashed for potato salad and korokke (croquette). Was delicious, love the crunch factor, Hi Jo! Potatoes weren’t a usual part of the traditional Japanese cuisine but nowadays, potato salad has become a daily fixture to Japanese meals. These give the finished salad a smoother, creamier texture. Mash the potatoes but leave some small chunks for texture. . This is an easy recipe that teaches you how to make a potato salad in Japanese style. Glad to hear you enjoyed it. I’ll let her know this was a full team effort haha. I’m so glad to hear that. I think that Japanese mayo is what gives it the flavor you want, so I would NOT recommend making it with good ole Hellman’s. Grind some pepper over and mix well. Japanese Potato Salad (ポテトサラダ) is a little different from typical versions of American potato salad. When peeling the skin, I used a cloth to hold the potato but I couldn’t help saying, “Ouch! If you’re a potato salad lover, you will be happy to add this delicious version into your repertoire. They’re easy and taste like what I would get at the store or restaurant. Dice boiled eggs into 5mm (3/8”) cubes (note 6). Required fields are marked *. I told my husband Masahiro I got the recipes from you Nami….arrigato….but that his mother had her skilled eye on me all the way from her hospital bed in Kitakyushu. Your email address will not be published. Thanks so much for trying this recipe! Potato salad can also be the filling for sandwiches. The difference between Japanese potato salad and the American version is that the Japanese one has partially mashed potatoes, crumbled hard-boiled eggs and uses the Japanese … Heat in microwave on high for 5 to 6 minutes until the potatoes are … Stir in onion, eggs, celery, pickles, salt, and black pepper. Ohhh definitely try my potato salad pork rolls… It’s my favorite!!! Potato Salad with Leftover Mashed Potatoes Recipe: I’m obsessed with recipes that recreate leftovers into entirely new dishes, and this instant mashed potato salad is just that. My only tweaks were: I added a 1/4 teaspoon of dashi powder (as per your longer recipe) and I wasn’t disappointed. It’s a delicious addition. Thank you. Please check it out! I’m really happy to hear what your taste tester said, and great job making a delicious salad! Thanks for trying this recipe! This is my first time visiting your website and I am loving the content! I’m so happy to hear you enjoyed this recipe! I’ve always enjoyed this dish at a local Japanese restaurant I go to, and I just made this last night. I made it again, for our supper and I am going to serve it with those panko breaded ham slices that you posted yesterday and a green salad on the side. In this case, I would strongly recommend that you dry the boiled potatoes to remove excess moisture by placing the drained potatoes back in the saucepan over high heat and shaking the pan for 15 -20 seconds. Does it tend to weep and should I store some components separately? Drain the water from pot and put the potato back on the stove again. The moisture should evaporate and the corners of the potatoes will start breaking and become mushy. Small pieces of carrots, cucumbers, onions, ham and eggs make it visually appealing. Thank you for your kind words. I have not tried all the potato salads that exist in the world but I am almost certain that every single cuisine has a potato salad unique to its region. Instead of ham, prawns could be used but I would not call it a very traditional Japanese potato salad. Directions. So happy to hear your family enjoyed this salad. It is not too creamy, not too rich, but flavoursome. . , I think every nihonjin no matter the country has their own way of making this. It is not too creamy, not too rich, but flavoursome. When I don’t have much time I have used reconstituted instant mashed potatoes. I honestly can eat a whole bowl. I could have sworn I read storage recommendations somewhere but after a second read I can’t seem to find it. Hi Vanessa, I am the same, love potato salad. Just like most other Japanese dishes, the Japanese version of potato salad does not use cream at all but it does use the reputable kyuupee mayonehzu (キユーピーマヨネーズ, Kewpie mayonnaise). . I’m so happy you gave this recipe a try and enjoyed it! How did you keep your potatoes? The flavours were excellent. Boiled egg cut into tiny diced pieces are often added, too. I so appreciate that you go the extra mile and give substitutes (and recipes) ingredients for items not always available locally! Hi Al! Made with mashed potato and colorful vegetables,  Japanese potato salad is creamy yet full of textural crunch. Do you ever put wasabi in your potato salad? Peel the potatoes immediately and place them into the saucepan just emptied. People really enjoyed it–called it “Japanese Mashed Potato Salad”. I recently received my Kewpie mayo from Amazon. If you have an egg slicer, you can dice them easily. Aww thank you so much for your kind words! Sometimes you will find corn kernels in it. Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarter. Definitely enhances the already delicious flavor of the potatoes! Drain water and cool down. Japanese potato salad is a regular home cooking salad. This is a very nice recipe and I really enjoyed the result! I’ve made this 3 times now. And this is the recipe that I am introducing today. . The salad always includes a myriad of vegetables, which makes it healthier and visually eye-catching. Hi Vicky! I’m happy to hear you enjoy my blog. How fresh was the ingredients you used? Potato Salad is a very popular side dish at home and restaurants, served as an appetizer at Izakaya (Japanese pub), or used as a sandwich filling. Please enjoy it in 3-4 days. Perfect salad for every BBQ, my family loves it! I have never seen potato salad sandwiches sold in Sydney but they are quite easy to make. There are a few variations based on your family’s taste, but it’s more standard than American potato salad varieties. This is so good! 1. When you see there no liquid in the pan, remove from heat. But it is also a regular breakfast side dish served at cafés in Japan. Thank you for trying my recipes! Restaurants give you only one ice-cream scoop of potato salad, don’t they? We hope you enjoyed this Japanese salad. Hope this helps! Cut sliced ham into about 3cm x 5mm (1⅛” x ⅜”) pieces. Will definitely try more of your recipes. Let it cool and then refrigerate for 30-60 minutes before serving. It’s very tasty at any temperature as well. Using a round wooden spoon, mix well. In a microwave-safe bowl, place potatoes and cover lightly with plastic wrap. I hate that the restaurants give you just a little side of this. Thank you so much for always sharing creative, healthy and yummy recipes! Place potatoes in a large saucepan and cover with … You can find Japanese mayo in Japanese and Asian grocery stores as well as Amazon (or substitute following my recipe here). Japanese Potato Salad Homemade Japanese mayonnaise. Thank you for your kind feedback. I made this before and it start to smell after 1 day. If you are running out of time and have large potatoes, then you could peel and cut the potatoes into quarters or 6 pieces to boil. We use Japanese mayo for salad, like potato salad here, but also as a salad dressing. Cube potatoes, if desired you may peel them. It is very hot so use a cloth or layers of kitchen paper to hold the potatoes. It is best if you can find Japanese Kewpie mayonnaise as it is quite different in taste compared to regular mayonnaise. Thank you for sharing your recipes and experience! Add hams and veggies into the mashed potato bowl. But it is just me who has strong Japanese taste buds. I’ve been making a similar version of Japanese potato salad (my Mom’s recipe) for years. Place the diced potato in a colander and rinse under cold running water to remove excess starch. Hi Janet! Thank you for your kind feedback and for trying my recipe! I boil the eggs by placing cold eggs point down on an egg trivet, add 1c water, and cook for high pressure for 5 minutes. I used Lebanese cucumber the diameter of which is about 3cm (1⅛”). Hi Brenda! Works perfectly every time, so I thought I would share <3. Everyone has slightly different recipes, but here is my classic Japanese potato salad. I love starchy things – rice, noodles, bread, potatoes…. Thank you very much for your input! So happy to hear you and your husband liked the recipe! It’s a golden colour in a plastic cup with cut up veggies. Yes. Would it add to or overwhelm the yummy balance of flavors? You can’t stop eating them once you have a bite. It’s nice to have a chilled side dish for dinner sometimes and this was a perfect choice. 1 tablespoon sugar (Japanese superfine sugar recommended, but regular sugar is fine) 1/3 teaspoon karashi, Japanese spicy mustard 1. Diced smoked tofu sounds very good! Here’s the link for the Japanese mayo. It’s easy and delicious. Thank you. Hi Angie! But if you keep in the refrigerator, it lasts 3 days without ham, and 2 days with ham. I find that the Western style mayonnaise has stronger acidity and is sometimes oilier. I’m glad my recipe is close to your favorite Japanese potato salad! If the carrot is very thin, you can just halve it lengthwise. Will definitely make this again!! It’s an addictive appetizer or side dish that is really … Hmmm… either wasabi or Japanese karashi mustard (https://amzn.to/35e0uMh)? I think it might have involved cold water at some point in the potato cooking process. They said most people make it incorrectly and that’s why it comes out looking like mashed potatoes. Thank you for the wonderful recipe! However, most people seem to enjoy having some potato texture in the salad. Meanwhile prepare a boiled egg. Sign up for the free Just One Cookbook newsletter delivered to your inbox! Thank you so much! Ham can have different names depending on the country. I just put the potato and carrot chunks in a steamer basket, add 1c water, and cook at high pressure for 5 minutes, then let the pressure drop naturally. The potatoes are roughly mashed, so it’s kind of like mashed potatoes with all the colorful ingredients. 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