Friday, November 8, 2013

Japanese Potato Salad

This potato salad is ridiculous. It is a wonderful starchy side and accompaniment to an Asian-style meal if you want to try some other than rice or noodles. We served it up with Charred Sweet Chili & Lime Chicken Drumettes and Homemade Cucumber Pickles. It would also be fabulous paired with sesame soy pork ribs, Teriyaki Chicken Skewers, or Korean-style short ribs. 

The main difference between Japanese-style potato salad and most western versions of potato salad that you mash the potato up a bit before mixing in the mayo and other goodies. If you aren't a big fan of raw red onion you can substitute scallions or even chives for some onion flavor that is much more mild. 

Japanese Potato Salad
Serves 4-6


8-10 Yukon Gold Potatoes 
2 Heirloom Carrots (or regular are fine too)
3 Persian Cucumbers 
5 Scallions or 1/2 Red Onion
2 Hard Boiled Eggs 
2 1/2 Cups Japanese Mayo (see note below)
1 Tbsp Rice Vinegar (unseasoned)
Kosher salt 
Cracked Pepper 

1. Peel the potatoes and cut into quarters. Place in a pot of  salted water and bring to a boil then reduce heat to gentle boil and cook until fork tender (15-20 minutes).
2. When the water comes to a boil, take your carrots - whole but peeled - and drop them in with the potatoes - cook them 3-5 minutes until they are slightly softened but still firm in the middle. Remove and cool in an ice bath to stop the cooking. 
3. Take carrots and cucumbers and slice super thin on a mandolin. Do the same with your red onion. If you are using scallions - cut thinly with your knife. Chop Hard Eggs with knife. 
4. For the Japanese mayo - you can buy Kewpie Mayo at your local Japanese Market or use the Best Foods Mayo in your fridge to make a quick (and I think better) version at home. Take 2 1/2 cups of Best Foods Mayo and add 1/2 tsp sesame oil, 1 tsp fresh lemon juice, 1/2 tsp sugar, & 1/4 tsp sriracha.  Boom. Japanese mayo. 
5. When potatoes are cooked, strain well and place in a large bowl. Add mayo and vinegar while the potatoes are still hot so they have a chance to absorb the goodness you are mixing them with. Next add the carrots, cucumbers, hard egg, and onions. Season to taste with salt and pepper. 
6. Chill down in fridge before enjoying - or heck, leave it warm - it's great either way. 
7. Enjoy! 

1 comment: