Soft, roughly mashed potatoes, creamy Japanese mayonnaise and thin, crisp vegetables: this Japanese potato salad is a refreshing side for grilled fish or chicken.
Japanese potato salad is a familiar side dish in Japanese yōshoku cuisine: dishes in which Western ingredients and techniques found a place in Japanese food culture. There are various versions, but potato, mayonnaise and finely chopped vegetables are a well-loved combination. This version keeps things simple with cucumber and carrot. The potato isn’t mashed until smooth; its coarse, soft texture is what sets this salad apart from many potato salads made with firm chunks.
Floury potatoes work well here because they break apart easily after cooking and absorb the mayonnaise. Starchy varieties such as Eigenheimer or Bintje are suitable. Cook the potatoes in their skins so they absorb less water, then peel them once they’re cool enough to handle. Mash them while they’re still warm: the steam can escape, and the potatoes are less likely to become sticky. Then let the mash cool before adding the mayonnaise; this keeps the dressing creamy.
Cucumber contains a lot of moisture. Briefly salting the thin slices and then squeezing them well keeps the salad firm rather than watery. The carrot adds mild sweetness and a little crunch. Slice both vegetables thinly so they mix well with the soft potato. Japanese mayonnaise is usually richer and slightly more acidic than many European mayonnaises. Use it if you can find it; regular mayonnaise works too. If you like, add a small splash of rice vinegar to get closer to that fresh balance.
The flavor is mild and creamy, with a subtle sweet-and-sour note and crisp pieces of vegetables. Taste at the end to see if it needs more salt: the cucumber has already been salted, and mayonnaise contains salt too. A little black pepper adds contrast without overpowering the other flavors. The salad is delicious alongside grilled fish or chicken, and also works well as part of a Japanese meal with rice and other small side dishes.
Feel free to make the salad a few hours ahead; chilling gives the flavors time to meld. Store leftovers covered in the refrigerator at a maximum of 4 °C and eat them within two days. Stir gently before serving, as the potato firms up when chilled. Serve the salad cold or let it sit out of the refrigerator briefly to come to temperature; don’t leave it at room temperature for a long time.
Wash the potatoes and cook them in their skins in plenty of water for 15–20 minutes, until tender. Drain and let them steam dry briefly.
Meanwhile, cut the cucumber into thin half-moons. Toss with half a teaspoon of salt and leave for 10 minutes. Then squeeze as much moisture as possible out of the cucumber with clean hands.
Peel the carrot and cut it into thin strips. Boil the strips for 2 minutes and drain.
Peel the potatoes once they’re cool enough to handle. Roughly mash them in a large bowl and leave to cool until lukewarm.
Stir the Japanese mayonnaise, rice vinegar, sugar and a few grinds of black pepper into the potato. Fold in the cucumber and carrot. Taste and add the remaining salt to taste.
Cover and refrigerate for at least 30 minutes. Stir gently before serving.
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