Japanese potato salad is one of the most popular appetizer found in Japan. They can be easily found in convenience stores, and usually comes along in bento boxes. Many shops/stalls in Singapore sells this Japanese potato salad together with bento boxes.
What type of potato do we need?
Of course, by reading the name, we would know the main ingredient is potato. But question is does the type of potato matter?
Typically, any Russet, White, Yellow potato can be used, as long as it's not sweet potato.
What other ingredients are there in Japanese Potato Salad?
1. Kewpie Mayonnaise
Kewpie Mayonnaise are well-loved by many around the world, especially in Japan. They are the reason why many handmade food and sauces are so delicious.
The main crucial ingredient for Japanese Potato Salad, apart from potato, is of course the Kewpie Mayonnaise. Due to its sweet and sour taste, it makes the Japanese Potato Salad very addictive, where people can't stop at just 1 serving.
If you have read my previous post, you should have known the difference between Kewpie Mayonnaise 450GM vs Kewpie Mayonnaise 1KG bottle.
So if you prefer a creamier, yet less sour-er potato salad, you may opt to use the Kewpie Mayonnaise 1KG instead. If you have a strong tastebud, where you want more sour salad, go for the Kewpie Mayonnaise 450GM.
5. Carrots and Corn Kernels
How to make Japanese Potato Salad?
So, how to make Japanese Potato Salad?
Before you start, get yourself a big container, preferrably air-tight
Step 1: Potatoes
Boil the potatoes until it's cooked (about 15 minutes) but not overly cooked.
Peel them and mash into crunky pieces*, you may choose to cut them instead.
Place them into your big container
* Do ensure that potatoes are not smoothly mashed like mashed potatoes, make sure it's a little cruncky.
Step 2: Eggs
Boil the eggs until it's hard-boiled eggs.
Place them into the big container and mash together with the potatoes
Ratio of Potato to egg should about 3:1
* Do note that the ratio varies according to personal preference and size of potato and egg.
Step 3: Cucumber
Chop off the head and bottom of the cucumber, and scrub against the opening of the body until some white liquid comes out. (this is to remove the strong cucumber taste).
Wash the cucumber thoroughly.
Using a slicer, thinly slice the cucumber.
Place them into the container.
Ratio of Potato to egg to cucumber is about 5:2:1
* Do note that the ratio varies according to personal preference and size of potato, egg and cucumber.
Step 4: Ham, Carrots and Corn Kernels
Cut the ham into thin and small pieces so that you can have it in almost every bite of the Potato Salad.
Place all of them into the container.
Step 5: Kewpie Mayonnaise
Now that everything is in the container, add an appropriate amount of Kewpie Mayonnaise and mix everything together.
Step 6: Chill and Serve
* Do ensure to keep the Japanese Potato Salad in the fridge.
You may place a kitchen towel right under the cover to absorb the water.
This Japanese Potato Salad can be kept in the fridge up to 3 days.
Hope you enjoy the Japanese Potato Salad!
Leave a comment to let me know how you made it! Or even share with me if you have any other more interesting ingredients to add into it!