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Authentic Japanese Potato Salad Recipe

Potato salad is believed to have made its way to Japan over 125 years ago. Today, it holds a place as a staple dish in Japanese cuisine, comparable to its popularity in the United States. However, the Japanese variation diverges significantly from the American version. It invariably includes mayonnaise, with Japanese mayonnaise being the crucial element due to its richer and tangier profile. Furthermore, this version contains less vinegar, resulting in a sweeter and milder flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 7
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds russet potatoes peeled and cut into eighths
  • Kosher salt and freshly ground black pepper
  • 4 1/2 teaspoons unseasoned rice vinegar or more if desired
  • 1/3 English cucumber halved lengthwise, seeded, and thinly sliced
  • 1/3 cup frozen corn
  • 1 small carrot halved lengthwise and thinly sliced
  • 2 or 3 slices of deli ham diced
  • 1/3 cup Japanese mayonnaise such as Kewpie, plus additional if needed

Method
 

  1. Begin by placing the potatoes in a medium pot and covering them with approximately one inch of cold water. Generously season the water with salt. Bring the pot to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are tender, roughly 10 minutes. After draining, return the potatoes to the pot and set them over medium heat, shaking occasionally until the residual water evaporates, which should take about 10 seconds.
  2. Transfer the cooked potatoes to a large mixing bowl. Add the rice vinegar, season with black pepper, and use a potato masher or a large fork to roughly mash the potatoes, ensuring some small lumps remain. Spread the mashed potatoes up the sides of the bowl to promote faster cooling, then allow them to rest for about 10 minutes.
  3. Meanwhile, bring a small pot of salted water to a rolling boil. In a separate bowl, combine the sliced cucumbers with a pinch of salt and let them sit for about 10 minutes before rinsing and squeezing out any excess liquid.
  4. Next, add the corn and carrot slices to the boiling water, cooking until the carrots are nearly tender, which should take about 2 minutes. Drain the vegetables in a colander and rinse with cold water to halt the cooking process. To absorb any remaining moisture, place the vegetables in a small bowl lined with a paper towel.

Notes

Once the potatoes have cooled, combine them with the corn, carrots, cucumber, and diced ham, gently stirring to mix. Incorporate the Japanese mayonnaise and season with salt to taste, stirring until well combined. Adjust the seasoning as needed, adding more vinegar, salt, or pepper. The salad can be served immediately or covered and refrigerated until chilled. Be sure to taste and adjust the seasoning before serving.