Japanese Potato Salad With Cucumbers, Carrots, and Red Onion Recipe (2024)

FAQs

What is Japanese potato salad made of? ›

A classic side dish for homemade lunch boxes or bento picnics, a Japanese potato salad is made with boiled russet potatoes, vegetables, boiled eggs and, often, ham, all seasoned with rice vinegar and tangy Japanese Kewpie mayonnaise.

Taste of Home Deputy Food Editor James Schend suggests adding a tablespoon or two of apple cider vinegar to the water before it comes to a simmer, which will help create a “crust” on the potatoes. This way, they'll be less likely to fall apart.

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

The key difference between the two mayonnaises is that Japanese mayo is made with egg yolks only, while American mayo typically includes whole eggs. Using only egg yolks results in a mayonnaise that's richer and more custard-like in texture and gives Japanese mayo its characteristic golden glow.

The inner white flesh has a nutty, earthy taste with a very subtle sweetness—they're like the best possible combination of a russet potato and a yam.

Yes, if your potato salad is a cold salad, as most are, allow the cooked potatoes to cool to room temperature before adding the dressing and other ingredients.

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture.

Boiling potatoes for potato salad is time-consuming and often waterlogs the potatoes. Here's a simple way to cook your potatoes for a better texture — no pot of boiling water required!

Potatoes without seasoning are bland and flavorless, and salt adds delicious flavor. Potatoes are dense and require time to absorb some of the salt during cooking. That is why the salted water must be concentrated, claims Bon Appétit.

Can you cut potatoes and then boil them? ›

Cutting potatoes before boiling does aid in removing excess starch. Excess starch can make potatoes gummy or gluey. That said, cutting the potatoes too small can lead to too much water absorbing into the potatoes. A good rule of thumb is to go with a 2-inch dice on the potatoes before boiling them.

POTATOES, MAYONNAISE (SOYBEAN OIL, WATER, EGG YOLKS, VINEGAR, SALT), MUSTARD (WATER, VINEGAR, MUSTARD SEED, SALT, SUGAR, SOYBEAN OIL, TURMERIC, PAPRIKA, GARLIC POWDER, SPICES, ANNATTO EXTRACT (COLOR], XANTHAN GUM, CITRIC ACID, NATURAL FLAVOR), DILL PICKLE CUBES (CUCUMBER VINEGAR, SALT, CALCIUM CHLORIDE, NATURAL ...

Kewpie mayo is made with pasteurized egg yolks, vinegar (a proprietary blend that's said to contain apple cider and rice vinegars, and possibly malt vinegar), vegetable oil and salt. In Japan, it also contains monosodium glutamate (aka MSG).

A: Japanese sweet potatoes are a nutritional powerhouse. They are rich in fiber, vitamins, and minerals, making them a great addition to a healthy diet. They can also be enjoyed as a nutritious snack option.

Murasaki sweet potatoes are characterized by their deep purple skin and creamy white flesh, as well as their extra starchy texture. Although they're sometimes labeled "Japanese sweet potatoes," Murasaki sweet potatoes were actually developed in Louisiana.

Because they're a little drier and starchier than other varieties, Japanese sweet potatoes have a distinct creaminess and a fluffier, lighter texture, a little more like a regular baking potato than a standard orange sweet potato. They also have a particularly sweet yet, subtle flavor compared to many other varieties.