Japanese Potato Salad combines Japanese mayonnaise with potatoes and other savory ingredients for a twist on the usual deli classic.
Japanese Potato Salad
By Sue Lau | Palatable Pastime
Japanese Potato Salad is my recipe of the day with the blogging group From Our Dinner Table. We get together on Sundays to post recipes on common topics. This week we are sharing potato recipes since it is National Potato Month.
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I had only recently become aware of Japanese Potato Salad. Perhaps it has been flying under your radar as well. It’s bizarre really, that I didn’t notice it before. I am generally insanely in love with all potato salads.
The flavor in this is in many ways very American. But then it departs. Kewpie mayonnaise is used in this. And it does NOT taste like American Hellman’s or Duke’s. It’s hard to describe. Close enough if you are in a pinch, but just realize the flavor will be off.
Below you can see where I used it in a homestyle bento (albeit without a lacquered box) with some sushi rolls, fried egg on top of steamed rice, and Japanese Hamburgers (hanbaga) which I have posted on the blog.
The potato salad uses some typical Japanese ingredients, such as daikon and gari. It gives a different twist to the flavors but not weird or anything like that. I like this very much. And I am sure you can dabble in the ingredients and add ham as some do.
I don’t really think adding egg would benefit the cause. You can omit the togarashi if you don’t have it but don’t just simply sub black pepper. There are other ingredients in that as well. And it has its own peculiar aroma.
This salad really is a good reason to stock up at your Asian market. I imagine there are other things you’ll need as well, so enjoy the trip.
From Our Dinner Table
Perfect Potato Recipes
Perfect Potato Recipes
- Aloo Masala from Magical Ingredients
- Breakfast Totcho Kabobs from A Kitchen Hoor’s Adventures
- Herbed Potatoes in the Pressure Cooker from That Recipe
- Japanese Potato Salad from Palatable Pastime
- Pan Fried Potato Slices from Art of Natural Living
- Roasted Cheddar Ranch Potatoes from Hezzi-D’s Books and Cooks
- Rosemary Roasted Potato Peelings from Blogghetti
- Shredded Hash Browns from The Freshman Cook
- Sweet Potato Gnocchi with Sage Brown Butter Sauce from The Spiffy Cookie
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Japanese Potato Salad
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Japanese Potato Salad
Japanese Potato Salad
Ingredients
Potato Salad (yield one quart)
- 1 cup Japanese mayonnaise (Kewpie brand)
- 3-1/4 pounds Idaho russet potatoes (peeled and diced)
- 1 cup baby carrots (chopped)
- 4 scallions (sliced)
- 1/2 cup grated daikon radish
- 1 cup diced English cucumber
- 3 tablespoons chopped pickled ginger (Gari)
- 1/2 cup chopped red onion
- 2 tablespoons rice vinegar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon nanami togarashi (Japanese pepper blend)
- 1/2 teaspoon salt
Instructions
- Boil potatoes and carrots together in salted water for 12 minutes, then drain.
- Stir together with remaining ingredients, then chill several hours before serving.
Notes
Nutrition
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