Recipe for Japanese potato salad, "potato salada".

Name: Recette de salade de pommes de terre japonaise, "potato salada"
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 pommes de terre moyennes (environ 600g); 1 carotte moyenne; 1/2 concombre; 1/4 oignon; 2 œufs; 1 tasse de mayonnaise japonaise (comme Kewpie); 1 cuillère à soupe de vinaigre de riz; 1 cuillère à café de sucre; Sel et poivre au goût

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Portion

Preparation time

20 minutes

Cooking time

15 minutes

Japanese potato salad has its roots in Western potato salads, particularly those from Europe. It was adapted to Japanese tastes after Japan opened up to the West at the end of the 19th century, during the Meiji era. The Japanese modified the recipe to suit their preferences, using Japanese mayonnaise and vegetables commonly used in Japan. Japanese mayonnaise, particularly Vendor Kewpie, plays a crucial role in poteto salada's unique flavor. Introduced to Japan in 1925, Kewpie mayonnaise is milder and creamier than Western mayonnaise, thanks to the use of egg yolks only and rice vinegar. This gives Japanese potato salad its smooth texture and distinctive taste.

Ingredients

4 medium-sized potatoes (approx. 600g)
1 medium carrot
1/2 cucumber
1/4 onion
2 eggs
1 cup Japanese mayonnaise (like Kewpie)
1 tablespoon rice vinegar
1 teaspoon sugar
Salt and pepper to taste

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Instructions

Peel the potatoes and cut into equal-sized pieces. Cook the potatoes in a large pot of boiling salted water for about 15 minutes, or until tender. Drain the potatoes and mash coarsely with a fork, leaving a few chunks for texture.
Peel and finely dice the carrot. Cook the diced carrot in a small pot of boiling salted water for about 5 minutes, or until tender. Drain and set aside.
Cut the cucumber into thin slices. If the cucumber is very watery, sprinkle with salt and leave for 10 minutes, then squeeze to remove excess water.
Thinly slice the onion and rinse in cold water to soften the taste. Drain well.
Hard-boil the eggs in a pan of boiling water for about 10 minutes. Shell the eggs and cut into small pieces.
In a large bowl, combine mashed potatoes, diced carrot, cucumber slices, onion slices and egg pieces.
In a small bowl, combine the Japanese mayonnaise, rice vinegar and sugar. Season to taste with salt and pepper.
Pour the sauce over the vegetables and toss gently until all ingredients are well coated.
Cover the bowl and leave the potato salad to rest in the fridge for at least 30 minutes to allow the flavours to mingle. Enjoy!

Recipe notes

poteto salada is often associated with home cooking and the nostalgia of home-cooked meals. For many Japanese, this salad evokes childhood memories of lunches prepared by their mothers or grandmothers.

Japanese potato salad is a popular dish in izakayas (Japanese tapas bars). It is often served as a small side dish or "otsumami" to accompany alcoholic beverages such as beer or sake. It is also a common feature of bentos (lunch boxes) in Japan. Its creamy texture and mild flavor make it a perfect accompaniment to a variety of main courses.

Tips and variations

Japanese mayonnaise: Japanese mayonnaise (like Kewpie) has a richer, slightly sweeter taste than Western mayonnaise. If you can't find Japanese mayonnaise, you can use normal mayonnaise and add a little rice vinegar and sugar.

Possible additions: You can add other ingredients such as corn kernels, diced apples, or even shrimp to vary flavors and textures.

Texture: For a creamier texture, you can mash the potatoes more finely, while for a more rustic texture, leave larger pieces.

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