Japanese potato salad is a creamy and flavorful dish that has become a popular side in Japanese cuisine. This recipe features Kewpie mayo, which adds a unique taste and texture, making it a delightful addition to any meal or bento box.
Learning how to make Japanese potato salad is simple and requires just a few ingredients. This easy Japanese side dish is perfect for picnics or as a comforting homemade potato salad option.
What Makes Japanese Potato Salad Unique
Japanese potato salad stands out in the culinary world due to its creamy texture and delightful flavor profile. The use of Kewpie mayo is a defining characteristic, providing a rich and slightly sweet taste that elevates the dish beyond traditional potato salads.
This creamy potato salad recipe combines boiled potatoes with colorful vegetables, creating a visually appealing and satisfying side dish. It’s a staple in many Japanese households and is often included in bento boxes, making it a popular choice for picnics and gatherings.
Ingredients That Shine
The key ingredients in this authentic potato salad from Japan include medium potatoes, finely chopped carrots, and thinly sliced cucumbers. Each component adds its own texture and flavor, contributing to the overall appeal of the dish.
Along with the vegetables, Kewpie mayo and a splash of rice vinegar bring a unique taste that is hard to replicate. The addition of salt and pepper allows for personal adjustments, ensuring that every bite is just right. Garnishing with fresh green onions not only enhances the flavor but also adds a pop of color.
Preparation Steps for Perfect Potato Salad
Making this easy Japanese side dish is straightforward and can be accomplished in about 30 minutes. Start by boiling the diced potatoes until tender, then let them cool. While the potatoes are cooling, you can prepare the carrots and cucumbers, ensuring that all ingredients are ready for mixing.
Once everything is prepped, combine the cooled potatoes, carrots, and cucumbers in a large bowl. Add Kewpie mayo and rice vinegar, then season with salt and pepper. Mixing gently ensures that the ingredients are well coated without breaking the potatoes.
Serving Suggestions
This creamy potato salad is best served chilled or at room temperature, making it a versatile option for various occasions. It pairs wonderfully with grilled meats, sushi, or as part of a larger spread for a Japanese picnic.
For an authentic touch, serve the salad in a bento box alongside other traditional dishes. The vibrant colors and textures of the salad will surely attract attention and delight your guests.
Nutrition and Serving Size
This recipe yields four servings, making it an ideal choice for small gatherings or family meals. Each serving contains approximately 180 calories, with a balance of carbohydrates, fats, and proteins, making it a satisfying addition to any meal.
With its wholesome ingredients and delightful flavors, this Kewpie potato salad is not just a side dish; it’s a celebration of Japanese culinary traditions that can be enjoyed by everyone.
Tips for Customization
While this recipe is delicious as is, there are plenty of ways to customize your Japanese potato salad. Consider adding other vegetables like peas or corn for added sweetness and texture. You can also experiment with different seasonings to suit your taste.
For a twist, try incorporating proteins such as diced ham or boiled eggs, turning the salad into a more filling dish. The possibilities are endless, allowing you to create a version that reflects your personal preferences while maintaining the essence of this beloved Japanese classic.
Creamy Kewpie Potato Salad
This creamy potato salad recipe combines boiled potatoes, vegetables, and Kewpie mayo for a rich flavor. It takes about 30 minutes to prepare and serves 4 people, making it an ideal choice for gatherings or as part of a Japanese picnic.
Ingredients
- 4 medium potatoes, peeled and diced
- 1 medium carrot, finely chopped
- 1/2 cucumber, thinly sliced
- 1/4 cup Kewpie mayo
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- Boil the Potatoes: In a large pot, add the diced potatoes and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool.
- Prepare the Vegetables: While the potatoes cool, boil the chopped carrot in the same pot for about 3-4 minutes until tender. Drain and let cool. Add the sliced cucumber and set aside.
- Mix the Salad: In a large bowl, combine the cooled potatoes, carrots, and cucumbers. Add Kewpie mayo and rice vinegar. Season with salt and pepper to taste.
- Serve: Gently mix until all ingredients are well coated. Garnish with chopped green onions if desired. Serve chilled or at room temperature.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 25g
