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Japanese Potato Salad

Japanese Potato Salad

Equal parts tangy and savory, this partially mashed potato salad is creamy without being heavy. OR For a potato salad with less mayo and more flavor, we took inspiration from Japanese potato salads, which get creaminess from partially-mashed potatoes.

By Elizabeth GermainApril 10, 2017

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    35 minutes active
  • Rating

Getting potato salad right is no picnic. Too often it lacks the acidity or piquancy needed to cut through the richness of the mayonnaise. Our search for a better option led us to Japan, where potato salads are partially mashed to create a creamier texture. And they balance that texture with crumbled hard-boiled egg and the crisp bite of vegetables, such as cucumber and carrots. Tying everything together is Kewpie, a Japanese mayonnaise made with rice vinegar that is smoother and richer than American mayonnaise. We started by looking for the right potato, which turned out to be Yukon Gold. Salting the cooking water ensured even seasoning as did sprinkling them with vinegar and black pepper as they cooled. Waiting until the potatoes were at room temperature before adding mayonnaise was important to avoid oiliness. We used American mayonnaise but approximated the Kewpie flavor by increasing the vinegar and adding an extra hard-cooked egg yolk and 1 teaspoon sugar. For a savory touch, we added diced ham and finished with scallions.

Tip

Don’t substitute starchy russet or waxy new potatoes. The smooth texture of partly mashed Yukon Golds gave us the creamy consistency we wanted.

Ingredients
  • 1

    Persian cucumber, halved lengthwise and thinly sliced crosswise

  • 1

    medium carrot, peeled and shredded on the large holes of a box grater

  • ¼

    cup minced red onion

  • Kosher salt and ground black pepper

  • 1 ½

    pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces

  • 3

    tablespoons unseasoned rice vinegar

  • ½

    cup mayonnaise

  • 2

    ounces thick-cut smoked deli ham, diced (about ⅓ cup)

  • 1

    hard-cooked egg plus 1 hard-cooked egg yolk, diced

  • 1

    teaspoon white sugar

  • 2

    scallions, thinly sliced

Step 1

In a medium bowl, stir together the cucumber, carrot, onion and 2 teaspoons salt; set aside.

In a large saucepan over high, combine the potatoes with enough water to cover by 1 inch. Add 1 teaspoon of salt and bring to a boil. Reduce heat to medium-high and simmer until a skewer inserted into the potatoes meets no resistance, 12 to 15 minutes.

Step 2

Drain the potatoes, then transfer to a large bowl. Using a fork, coarsely mash half of the potatoes. Sprinkle with the vinegar and ¾ teaspoon of pepper.

Stir to combine, then spread in an even layer along the bottom and sides of the bowl. Let cool for at least 20 minutes.

Step 3

Transfer the vegetable mixture to a fine mesh strainer, rinse well and drain. Working in batches, use your hands to squeeze the vegetables, removing as much liquid as possible, then add to the potatoes.

Add the mayonnaise, ham, whole egg and yolk and the sugar. Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled.

Fold until well combined. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled.

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