Japanese potato salad is one of my favorite sides. I like to eat it with a piece of meat or a piece of fish. I also like to eat it along with rice (I love my carbs~!). If you haven’t had Japanese style potato salad yet, this is a good one to try, it’ll even go well with your American style meal and especially a BBQ!
This is a sponsored post. Kewpie USA was kind enough to send me a box of mayonnaise and some salad dressings and this was one of the dishes that I’ve prepared with their products. If you haven’t heard of Kewpie before, it’s well known for it’s mayonnaise, which is richer and creamier than it’s American counterparts. They also make great salad dressings, one of my favorites being the sesame one. Give them a try if you want to add some Japanese flavor to your food!
This Japanese style potato salad (ポテトサラダ) is one of my favorite takes on a classic side dish
Do you like potato salad? （ポテトサラダ）I do! 🙂
I especially like to eat it with another starch like rice or even macaroni salad. Plus some sort of meat of course.
In Japan, you may have seen potato salad (ポテトサラダ）as part of a bento box.
It pairs very well with meat, fish, rice and the vegetables that often make up those boxes.
There are many different ways that you can make this salad, but this one is classic.
Kewpie mayonnaise, salt, pepper and onion are the main flavors here.
With carrots and cucumber adding their own natural flavors and textures.
I used Yukon Gold potatoes since I like the color and also their flavor.
All of these ingredients together, work well and complement each other.
The other thing I like about this is that it comes together quicker than you might expect.
Do you microwave your vegetables?
A lot of Japanese recipes call for the microwave in their recipes.
I can definitely see the convenience in that and it’s interesting to see the difference in cooking techniques in Japan versus here.
In Japanese, the microwave is called ‘denshi range’ (電子レンジ).
‘Denshi’ means electric and ‘range’ means stove/gas range.
Most American potato salad recipes seem to call for boiling the potatoes in water, which takes time and is more work than just microwaving.
So if you are making this, or any other potato salad, you might want to try the microwave!
No waiting for the water to boil and no dealing with hot water/steam!
It’s the only way I make my potatoes now, unless I’m baking them 🙂
Since summer is almost here, perhaps this potato salad could be a nice pairing for your next barbecue or Japanese themed meal!
What do you think?!
Here’s a live replay where I recreated this potato salad (minus the ham), plus moyashi (bean sprouts) goma-ae and miso marinated chicken!