Japanese Potato Salad is a delightful fusion of classic potato salad with a unique Japanese touch. Its creamy, light texture combined with the refreshing crunch of cucumbers, the sweetness of corn, and the richness of hard-boiled eggs makes this dish a perfect side for any occasion. This salad is widely loved for its well-balanced flavors and satisfying mix of textures, offering a lighter alternative to traditional potato salads. Whether you’re serving it with grilled meats, a casual family dinner, or a picnic, this Japanese Potato Salad is sure to become a new favorite.
Ingredients:
For the Salad:
- 2 large potatoes, cut into medium chunks (about 2 cups)
- 2 hard-boiled eggs, chopped
- ½ medium English cucumber, thinly sliced
- 3 slices ham, diced
- ¼ cup corn (canned or frozen)
- ¼ cup carrots, diced (¼ inch)
- ½ teaspoon salt
For the Dressing:
- ⅓ cup Japanese mayonnaise
- 1 ½ teaspoons rice wine vinegar
- 1 teaspoon sugar (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
- Cook the Potatoes: Boil the potato chunks in salted water until they are tender, about 10-12 minutes. Drain the potatoes and set them aside to cool slightly.
- Prepare the Vegetables: While the potatoes are cooling, slice the cucumber thinly and sprinkle with a pinch of salt. Let it sit for about 5 minutes, then squeeze out any excess moisture. Dice the carrots into small pieces and blanch them in boiling water for 2-3 minutes, then drain and set aside.
- Mix the Ingredients: In a large mixing bowl, add the cooled potatoes and mash them slightly with a fork, leaving some small chunks for texture. Add the chopped hard-boiled eggs, diced ham, corn, blanched carrots, and cucumbers.
- Make the Dressing: In a small bowl, whisk together the Japanese mayonnaise, rice wine vinegar, sugar (if using), salt, and black pepper. Adjust seasoning to taste.
- Combine: Pour the dressing over the potato mixture and gently fold everything together until evenly coated. Be careful not to overmix to preserve the texture of the potatoes and vegetables.
- Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Conclusion:
This creamy yet refreshing Japanese Potato Salad brings together the perfect balance of textures and flavors, offering a delicious twist on a classic side dish. It’s easy to prepare, budget-friendly, and versatile enough for any meal. With its blend of savory, sweet, and tangy elements, this dish is bound to be a hit at your next gathering.
Creamy Japanese Potato Salad with a Twist
Ingredients
For the Salad:
- 2 large potatoes cut into medium chunks (about 2 cups)
- 2 hard-boiled eggs chopped
- ½ medium English cucumber thinly sliced
- 3 slices ham diced
- ¼ cup corn canned or frozen
- ¼ cup carrots diced (¼ inch)
- ½ teaspoon salt
For the Dressing:
- ⅓ cup Japanese mayonnaise
- 1 ½ teaspoons rice wine vinegar
- 1 teaspoon sugar optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Potatoes: Boil the potato chunks in salted water until they are tender, about 10-12 minutes. Drain the potatoes and set them aside to cool slightly.
- Prepare the Vegetables: While the potatoes are cooling, slice the cucumber thinly and sprinkle with a pinch of salt. Let it sit for about 5 minutes, then squeeze out any excess moisture. Dice the carrots into small pieces and blanch them in boiling water for 2-3 minutes, then drain and set aside.
- Mix the Ingredients: In a large mixing bowl, add the cooled potatoes and mash them slightly with a fork, leaving some small chunks for texture. Add the chopped hard-boiled eggs, diced ham, corn, blanched carrots, and cucumbers.
- Make the Dressing: In a small bowl, whisk together the Japanese mayonnaise, rice wine vinegar, sugar (if using), salt, and black pepper. Adjust seasoning to taste.
- Combine: Pour the dressing over the potato mixture and gently fold everything together until evenly coated. Be careful not to overmix to preserve the texture of the potatoes and vegetables.
- Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.