Japanese Potato Salad

Tuesday is our family’s weekly salad day. However, our salad is not just plain, boring fresh vegetables. We also add other ingredients such as nuts, seeds, dried fruits, grains and protein (either animal or plant) to jazz up our bowl of greens, turning it into a more complete, power-packed meal. I have lots of fun making different kind of dressing to create new taste for our salad.

In the course of searching for new salad idea, I came across this Japanese style potato salad on my friend’s Facebook timeline. Honestly, I haven’t tasted it before when dining out in Japanese restaurant. To me, at first glance, it looks similar to a Western mashed potato. But, after making some comparisons, I found some special characteristics in Japanese potato salad such as:

1. There are lots of vegetables (cucumber, carrot, onion, corns, pea etc.) in it. Sometimes, ham and chopped boiled eggs are added. Potato acts as the binding ingredient.
2. Potatoes are roughly mashed, leaving some chunks behind.
3. Japanese mayonnaise is the key seasoning. It is more salty and tangy than Western mayonnaise. The popular brand is Kewpie.

Japanese potato salad is creamy and crunchy. It has a mild sweet and savoury flavour with a hint of acidic (as rice vinegar is used). The colourful ingredients make it look so appealing and eye-pleasing.

This salad is not only easy to assemble but also very versatile. You can adjust any ingredients or seasonings as you like. For example, if you can’t find Japanese mayonnaise, just replace it with the Western mayonnaise.

After making the salad, chill it in the refrigerator for at least one hour. It tastes great if served cold. You can prepare it as a side dish for your family, bring along to a picnic, or even turn it into a sandwich filling.

Get the recipe and step by step tutorial for Japanese potato salad at PAGE 2 BELOW.