Potato salad is said to have been introduced to Japan more than 125 years ago. Today, it’s as ubiquitous there as it is in the States, but the Japanese version is quite different from what we’re accustomed to here. It always contains mayonnaise, and Japanese mayonnaise, which is richer and tangier than American mayo, is key. There’s also not as much vinegar, so the flavor is sweeter and less acidic. That sweetness is amplified by the addition of various vegetables, such as corn, carrots, peas and cucumber, which also lend texture. Ham, onions, scallions and hard-boiled egg are also common mix-ins, but there are no rules, so use what you have and like. Lastly, the consistency is closer to that of mashed potatoes–creamy, not chunky. Serve it as you would any potato salad. It’s a staple in bento boxes, too.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds russet potatoes, peeled and cut into eighths
- Kosher salt and freshly ground black pepper
- 4 1/2 teaspoons unseasoned rice vinegar, plus more if needed
- 1/3 English cucumber, halved lengthwise, seeded and thinly sliced
- 1/3 cup frozen corn
- 1 small carrot, halved lengthwise and thinly sliced
- 2 or 3 slices deli ham, diced
- 1/3 cup Japanese mayonnaise, such as Kewpie, plus more if needed
Instructions
- Cover the potatoes with about 1 inch of cold water in a medium pot and season generously with salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are just cooked through, about 10 minutes. Drain, then return the potatoes in the pot to the stove over medium heat and shake occasionally until all the excess water is evaporated, about 10 second.
- Transfer the potatoes to a large bowl. Add the vinegar, season with pepper and roughly mash with a potato masher or large fork (some small lumps should remain). Spread the potatoes up the sides of the bowl so they cool faster and set aside for about 10 minutes.
- Meanwhile, bring a small pot of water to a boil and season generously with salt.
- Toss together the cucumbers and a pinch of salt in a small bowl. Let sit for about 10 minutes, then rinse and firmly squeeze to remove any excess liquid.
- Add the corn and carrots to the boiling water and simmer until the carrots are almost tender, about 2 minutes. Drain in a small colander or strainer, then rinse with cold water to stop the cooking. Transfer to a small bowl lined with a folded paper towel to absorb any excess water.
- When the potatoes are ready, add the corn, carrots, cucumber and ham and gently stir to combine. Add the mayonnaise, season with salt and gently stir until thoroughly combined, adding a little more mayonnaise, if you like. Check the seasonings, adding more vinegar, salt and/or pepper, as needed. Serve immediately or cover and refrigerate until cold. Check the seasonings again before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 242 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 12 mg |
| Sodium | 495 mg |
Reviews
Well I haven’t made it.
• I’m a vegetarian, so how can I make it when there’s HAM in it??
• I only use ‘Pablo’s Mayo’ * it’s the best, so how can I make it??
• English cucumbers are too long and cucumbery, I only have Persian cucumbers, so how can I make it??
As stated at the top, I haven’t made it but am going to with my modifications. It’s a recipe to be used as a guideline**, not an end-all-be-all rule.
*not a real Mayo, it’s was made up for dramatic purposes
**I treat every recipe as my own and make changes where i like – I’ve adapted many a “meat” recipe in this manner.
MSG can cause diarrhea in certain individuals. It’s not an allergy but it is an intolerance.
As for this recipe just use regular mayonnaise. You can adjust the rice vinegar for tanginess as it mentions.
As for this recipe just use regular mayonnaise. You can adjust the rice vinegar for tanginess as it mentions.
I love this recipe, it is the same one Milk Street introduced several years ago. If Food Network picked it up, you KNOW it’s going to be great. BTW, you don’t have to use Japanese mayo, I’ve used both kinds and the taste difference is minimal.
Allergic to msg? Not unless you also react to mushrooms, meat, and other high-glutamate foods… However msg is high in sodium (as is soy sauce) so if you suffer from hypernatremia (excess sodium levels) or hypertension an excess of sodium from MSG/Soy sauce/other salty ingredients can (at least in theory) trigger a “blood pressure headache” (triggered by a bp over 180/110…) BTW, the recipe sounds great!
You can’t be allergic to MSG. I can’t wait to try this recipe
Lol can you even be allergic to msg? Pretty sure that’s a lie….
Just make it! I used Hellman’s as I always do and it was great. How can you give a recipe four stars because it has an ingredient you’re allergic to and you haven’t even made it? So make it with something you can eat and then provide your rating.
This sounds great and Ill be trying it, BUT will not be using Kewpie Mayo since it has MSG in it….. for myself who is allergic to MSG that is a huge red flag ingredient. I dont see why regular mayonnaise would be just as good.
Would be nice if a substitute for Japanese mayo is listed. Will regular mayo work as well?