Japanese Potato Salad

Introduction

Japanese Potato Salad, often called “Potesara” in Japan, is a creamy and comforting side dish commonly enjoyed in Japanese home cooking, bento boxes, and izakayas.

The potatoes are mashed until soft and creamy, with boiled eggs adding extra richness. Cucumber, carrot, and onion add freshness and texture, while a touch of rice vinegar and sugar gives it a gentle Japanese-style flavor.

Ingredients

[Servings : 3-4]

• Potatoes (such as Yukon Gold): 3 medium
• Carrot, thinly sliced: 1/3
• Japanese or Persian cucumber, thinly sliced: 1
• Small onion, finely minced: 1/4
• Eggs: 3 (2 for mixing, 1 for topping)
• Salt: A pinch, for the cucumber

Seasonings

• Mayonnaise: 5 tbsp (adjust to taste)
• Rice vinegar: 1 tbsp
• Sugar: 1 tsp
• Salt: 1 tsp (adjust to taste)
• Black pepper: To taste

Instruction

1. Boil or steam the potatoes and carrots until completely tender.
2. Boil the eggs to your preferred doneness.
3. Sprinkle a pinch of salt over the sliced cucumber and let it sit for 5–10 minutes. Squeeze thoroughly to remove excess moisture.
4. Soak the minced onion in water for 5–10 minutes, then drain and squeeze out the excess water.
5. In a large bowl, combine the mayonnaise, rice vinegar, sugar, salt, and black pepper. While the potatoes are still warm, add them to the dressing along with 2 boiled eggs. Mash until soft and creamy.
6. Gently fold in the cucumber, onion, and carrot.
7. Adjust the mayonnaise, salt, and black pepper to taste. Top with the remaining boiled egg and serve.

Tips

•Thoroughly removing the moisture from the cucumber and onion helps prevent the potato salad from becoming watery.
• Mash the potatoes and eggs while they are still warm so they blend easily with the dressing and create a smooth, creamy texture.
• Adjust the final flavor with a little extra mayonnaise or salt if needed.
• For an extra-creamy Japanese-style texture, mash the potatoes more thoroughly rather than leaving them chunky.