Is potato salad really Japanese?

Japanese potato salad is considered a yōshoku dish, which is a broad term for Western dishes prepared in a way that appeals to the Japanese flavor palate. While some flavors and cooking techniques have been appropriated from European and American recipes, they are then mixed with Japanese flavors. Just like poteto sarada , dishes like Japanese curry , spaghetti napolitan and hambagu are also considered yoshoku.

Is Japanese potato salad the same as Korean potato salad?

Great question! While it's not the same, there are some similarities. Both Korean and Japanese potato salads typically feature a mix of potatoes, carrots, and cucumber, and are both seasoned with sugar and salt. However, Korean potato salad is actually much closer to the American version as it contains eggs, regular mayonnaise, and sometimes onions. The other main difference with most Korean versions is that the cucumber isn't pickled like it is in the Japanese version.

Why don't you recommend freezing leftover potato salad?

Well, technically you can , but I stand firm on not recommending it. The things that happen to potato salad when it's frozen aren't very nice. The color of the salad changes and turns a faded grey, the texture of the potatoes may get mealy, and the salad becomes overall watery once thawed. Ew. If you would still like to freeze it, transfer the potato salad to a freezer bag and squeeze as much air out as you can. It will 'keep' for up to 3 months.

Japanese Potato Salad (ポテトサラダ)

Name: Japanese Potato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 medium to large potatoes, peeled and chopped bite size; 1 medium carrot, peeled and chopped bite size; 1/2 English cucumber, sliced in half lengthwise, center core with seeds removed with a small spoon; 1 thumb size fresh ginger, peeled and grated; 2/3 cup kewpie mayonnaise or regular mayonnaise, (or Vegenaise for vegan); 1 tablespoon sake; 1 1/2 teaspoon granulated sugar; 1 teaspoon kosher salt

Japanese Potato Salad

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5 from 2 reviews

Creamy, tangy, sweet and umami! I use thinly sliced pickled cucumber in my Japanese potato salad for zing and a lovely crunch.

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Salads
Method: Mixed
Cuisine: Japanese
Diet: Vegetarian

Ingredients

Scale

2 medium to large potatoes, peeled and chopped bite size
1 medium carrot, peeled and chopped bite size
1/2 English cucumber, sliced in half lengthwise, center core with seeds removed with a small spoon
1 thumb size fresh ginger, peeled and grated
2/3 cup kewpie mayonnaise or regular mayonnaise, (or Vegenaise for vegan)
1 tablespoon sake
1 1/2 teaspoon granulated sugar
1 teaspoon kosher salt

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Instructions

Boil and drain the potatoes. Fill a small or medium pot with water and add the potatoes. Bring to a boil and cook for 5-6 minutes, until potatoes are tender but not mushy. Drain well and transfer them to a medium or large mixing bowl.
Boil and drain the carrots. Bring another small pot of water to boil and add the carrots. Cook for 4-5 minutes, until carrots are tender. Drain well and add the carrots to the potatoes.
Mash, mix and refrigerate. Using a potato masher or fork, mash half of the potatoes and carrots and mix. Break the remaining big chunks with a spoon or fork. The overall texture should be creamy with small bite size chunks. Refrigerate for 20 minutes.
Slice and pickle the cucumber. Thinly slice the cucumber into 1/4-inch thick pieces (using a Japanese mandolin slicer or a chef’s knife) and add them to a bowl. Sprinkle 1/2 teaspoon sugar and 1/2 teaspoon salt over the cucumber slices and toss with your fingers to coat the pieces evenly. Leave for 15 minutes.
Drain and blot the cucumbers. Drain the excess water through a colander and rinse under cold water. Drain and squeeze the excess water from the cucumber using your hands. Try to squeeze as much water as you can.
Mix the potato salad and serve. Take the potato and carrot mixture out of the fridge and add the mayonnaise, ginger, sake, and the remaining sugar and salt. Mix with a spoon or spatula. Stir in the cucumber slices and mix well. Add more mayonnaise if needed. Serve.

Notes

Store leftover potato salad in an airtight storage container and refrigerate for up to 5 days.

Nutrition

Serving Size: 4 servings
Calories: 343
Sugar: 4g
Sodium: 843.4g
Fat: 27.6g
Saturated Fat: 4.3g
Unsaturated Fat: 16.5g
Trans Fat: 0g
Carbohydrates: 20.9g
Fiber: 3.1g
Protein: 2.4g
Cholesterol: 15.4mg

Find it online: https://pickledplum.com/potato-salad/