Name: Japanese Potato Salad (ポテトサラダ, Poteto Sarada)
Prep time: 25 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 700g floury potatoes, such as Danshaku, russet, or Maris Piper, peeled and cut into 1-inch chunks; 1 small carrot, peeled and cut into thin half-moons; 1 Japanese or Persian cucumber, thinly sliced; 1/4 small onion, very thinly sliced; 1 1/2 teaspoons fine sea salt, divided; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1/4 teaspoon white pepper; 1/2 cup Kewpie mayonnaise, plus 1 to 2 tablespoons if needed; 80g sliced ham, cut into short strips; 1 hard-boiled egg, roughly chopped, optional

Question 1

What potatoes are best for Japanese potato salad?

Accepted Answer

Use 700g floury potatoes, such as Japanese Danshaku potatoes, russet potatoes, or Maris Piper potatoes. Floury potatoes mash into rough, seasoned pieces that catch Kewpie mayonnaise. Waxy potatoes stay too firm and neat for the soft, broken texture of Japanese potato salad.

Question 2

Why do I need to squeeze cucumber and onion for Japanese potato salad?

Accepted Answer

Squeeze the salted cucumber and onion firmly so trapped vegetable water does not loosen the Kewpie mayonnaise. Salt the thinly sliced cucumber and onion with 1/2 teaspoon fine sea salt for 10 minutes, then wrap them in a clean towel and squeeze until they stop dripping.

Question 3

Can I make Japanese potato salad without Kewpie mayonnaise?

Accepted Answer

Yes, but Kewpie mayonnaise gives Japanese potato salad its yolk-rich, gently sweet, tangy flavor. To make a useful substitute, stir 2 teaspoons rice vinegar and a small pinch of sugar into 1/2 cup regular mayonnaise before folding it into the warm-seasoned potatoes.

Question 4

How do I keep Japanese potato salad from getting watery?

Accepted Answer

Keep Japanese potato salad from getting watery by salting and squeezing the cucumber and onion, then drying the drained potatoes over low heat for 30 seconds. The potato surfaces should look dry and chalky before adding rice vinegar, sugar, white pepper, and Kewpie mayonnaise.

Question 5

Can I make Japanese potato salad ahead of time?

Accepted Answer

Yes. Salt, squeeze, and refrigerate the cucumber and onion up to 4 hours ahead. Finished Japanese potato salad keeps for 2 days in a covered container in the refrigerator. Stir gently before serving and add a spoonful of Kewpie mayonnaise only if the salad has tightened.

Question 6

Should Japanese potato salad be served cold or at room temperature?

Accepted Answer

Serve Japanese potato salad lightly chilled or cool, not refrigerator-cold. After chilling, let the covered salad stand at room temperature for 10 minutes before serving so the potato softens and the rice vinegar flavor comes forward again.

Ingredient	Quantity
floury potatoes, such as Danshaku, russet, or Maris Piperpeeled and cut into 1-inch chunks	700g
carrotpeeled and cut into thin half-moons	1 small
Japanese or Persian cucumberthinly sliced	1

Culinary Explorer

Japanese Potato Salad (ポテトサラダ, Poteto Sarada)

Ingredients

floury potatoes, such as Danshaku, russet, or Maris Piper

carrot

Japanese or Persian cucumber

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