It's hard to believe summer is just around the bend, but with Memorial Day weekend behind us, there's nothing but grilling and fun sides to look forward to in the coming months! One of our absolute favorites is potato salad - traditional American-style, German, French, I'll take them all! A nostalgic and delicious choice among them is Japanese-style potato salad, similar to the mayo-based American version in texture but lighter, a bit more tart and dotted with crunchy, refreshing veg like cucumbers and carrots.
Lovely Lanvin, one of my favorite Japanese food blogs, was kind enough to share her version. In my mind, this is the ultimate Japanese potato salad! It hits on all the right notes and I'd be surprised if this didn't become a go-to in your summer repertoire. We've already made it a number of times (doubling the recipe for just two people; we love it THAT much!) and see no end in sight. Delicious with some spicy grilled sausages and a cold beer! We've experimented by mixing in a couple of chopped hard-boiled eggs - even more tasty, if you ask me!
Thanks again, Shirley!
Japanese Potato Salad
Courtesy of LovelyLanvin.com
Ingredients: Serves 4 (or 2, if you're us! :D)
4 medium Yukon Gold potatoes, peeled and quartered
1/3 cup Kewpie (Japanese) mayonnaise
1/2 cucumber (preferably Japanese or English) thinly sliced
1/4 yellow onion, thinly sliced
1/2 carrot, peeled and thinly sliced
Extra sea salt for salting & blanching vegetables
Group A ingredients:
1/3 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 tablespoon rice vinegar
1 tablespoon sugar (I use Japanese superfine Sugar but regular sugar is fine)
1/3 teaspoon karashi, Japanese spicy mustard (try ground mustard if you have trouble finding karashi)
Put the potatoes in a saucepan of cold, salted water so the water is just covering the top of the potatoes. Bring to a simmer. Cook the potatoes until a paring knife or wooden skewer poked into them goes in without resistance, about 15 minutes. Drain the potatoes in a colander.
While potatoes are cooking prepare the other vegetables:
Sprinkle both onion slices and cucumber slices lightly with sea salt, mix with your hands making sure the salt coats them evenly. Set aside for 10 minutes. After 10 minutes rinse off vegetables in a colander and wrap and gently squeeze vegetables in a clean dish cloth or a few paper towels to get all of the moisture out. This is a very important step and will prevent soggy potato salad.
Add carrot slices to a small saucepan of salted water, bring to a boil and blanch for two minutes. They should still have a slight crunch, do not overcook. Drain and set aside. Place the cooked potatoes into a medium sized bowl and gently smash with a fork making sure you leave some small chunks. In a small bowl mix together the Group A ingredients and pour over the smashed potatoes, gently tossing to evenly coat the potatoes. Add the onions, cucumber, carrots and Kewpie Mayonnaise and gently combine with the potato mixture until all of the ingredients are combined. Serve at room temperature or chilled in the refrigerator.