Japanese potato salad is a popular dish in Japan, often served as a side dish in bento boxes or alongside main meals. It has a creamy texture and is typically made with potatoes, carrots, cucumbers, eggs, and sometimes ham or bacon. The salad is dressed with a combination of mayonnaise, vinegar, and sometimes mustard for added flavor. Here’s a basic recipe to make Japanese potato salad:
Ingredients:
- 2 large potatoes, peeled and diced
- 1 carrot, peeled and diced
- 1 cucumber, peeled and diced
- 2 hard-boiled eggs, chopped
- 2-3 slices of ham or bacon, diced (optional)
- 1/4 cup Japanese mayonnaise (such as Kewpie)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Optional: mustard to taste
Instructions:
- Boil the diced potatoes and carrots in a pot of salted water until tender, about 10-15 minutes. Drain and let them cool.
- In a large mixing bowl, combine the cooked potatoes, carrots, diced cucumber, chopped eggs, and ham or bacon (if using).
- In a small bowl, mix together the Japanese mayonnaise, rice vinegar, sugar, salt, pepper, and mustard (if using) until well combined.
- Add the mayonnaise mixture to the bowl of vegetables and gently toss until everything is evenly coated.
- Taste and adjust seasoning if necessary.
- Chill the potato salad in the refrigerator for at least an hour before serving to allow the flavors to meld together.
- Serve cold as a side dish or as part of a bento box.
Feel free to customize the salad according to your preferences by adding other ingredients like corn, peas, or onions. Enjoy your Japanese potato salad!
