She Strengthens

Discover the Perfect Balance of Flavors in This Japanese Potato Salad Recipe

A Twist on a Classic

Imagine a potato salad that’s creamy, tangy, and slightly sweet all at once. Sounds too good to be true? Think again! This Japanese-inspired recipe is a game-changer, and it’s perfect for enjoying year-round.

The Inspiration Behind the Recipe

Shirley Karasawa, a fashion-loving Japanese-American home cook, shares her secrets for creating the ultimate Japanese potato salad. Her recipe was inspired by Edoya, a renowned yoshoku-ya (Western-influenced Japanese cuisine) restaurant in Tokyo. After years of experimentation, Karasawa perfected the recipe, and now it’s yours to try!

What Sets Japanese Potato Salad Apart

Unlike traditional Western-style potato salads, the Japanese version boasts a rougher texture, similar to mashed potatoes. The magic lies in the combination of creamy Kewpie mayonnaise, tangy rice vinegar, and a hint of karashi mustard. Add some refreshing cucumber, carrots, and onion, and you’ve got a flavor sensation like no other.

The Secret Ingredient: Karashi Mustard

Karasawa credits the hint of karashi mustard for taking her potato salad to the next level. This Japanese spicy mustard adds a depth of flavor that will leave you wanting more. Paired with chunky Yukon Gold potatoes and a drizzle of rice vinegar, this salad is a match made in heaven.

Get Creative with Your Ingredients

Feel free to experiment with hard-boiled eggs, corn, diced ham, and diced apples to create your perfect combination. This salad is delicious straight from the bowl, but it’s even better after a few hours in the fridge. Try serving it with grilled chorizo, as a barbecue side, or in a sandwich with a thin slice of ham on soft bread – the possibilities are endless!

Japanese Potato Salad Recipe

Serves 4

For the Salad:

• 4-5 medium Yukon Gold potatoes, peeled and quartered
• 1/3 cup Kewpie (Japanese) mayonnaise
• 1/2 cucumber (preferably Japanese or English), thinly sliced
• 1/4 yellow onion, thinly sliced
• 1/2 carrot, peeled and thinly sliced
• Sea salt for salting and blanching vegetables

For the Dressing:

• 1/3 teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• 1 tablespoon rice vinegar
• 1 tablespoon sugar (Japanese superfine sugar recommended, but regular sugar is fine)
• 1/3 teaspoon karashi (Japanese spicy mustard)

Instructions:

1. Cook the potatoes in salted water until tender, about 15 minutes. Drain and set aside.
2. Prepare the vegetables by sprinkling them with sea salt, letting them sit for 10 minutes, and then rinsing and drying them to prevent sogginess.
3. Blanch the carrot slices in salted water for 2 minutes, then drain and set aside.
4. Smash the cooked potatoes with a fork or potato masher, leaving some small chunks. Mix the dressing ingredients and pour over the potatoes, gently tossing to combine. Add the onions, cucumber, carrots, and Kewpie mayonnaise, and gently combine until all ingredients are incorporated. Serve at room temperature or chill in the refrigerator before serving.