Potesara (Japanese Potato Salad)
Local name: ポテトサラダ
In short: A creamy, lightly mashed potato salad with cucumber, carrot, egg and ham, dressed with Japanese-style mayonnaise and a splash of rice vinegar. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Deli counters and bento boxes in Japan favor potesara, a potato salad that tastes very different from its Western cousins. The potatoes are mashed while still warm so they stay creamy, mixed with crunchy cucumber and carrot, then bound with rich, tangy Japanese-style mayonnaise. A little rice vinegar poured over the hot potatoes adds a gentle sourness. It is eaten as a side dish, in sandwiches and as a filling for soft rolls.
Instructions
- Boil the potatoes in lightly salted water for 15 to 18 minutes, adding the carrot for the last 5 minutes, until a knife slides in easily. Drain and return them to the hot pot over low heat for 1 minute to dry out.
- Meanwhile, hard-boil the eggs for 10 minutes, then cool them in cold water, peel and chop coarsely.
- Toss the cucumber with 1/2 teaspoon of salt and leave for 10 minutes. Squeeze out the water. Soak the onion slices in cold water for 5 minutes, then drain and squeeze dry.
- Tip the potatoes and carrot into a large bowl. Mash roughly with a masher, leaving some small chunks, and sprinkle on the vinegar while the potatoes are still hot. Let cool to room temperature, about 20 minutes.
- Stir the mayonnaise, mustard, 1/2 teaspoon of salt and the pepper into the cooled potatoes. Fold in the cucumber, onion, ham and eggs.
- Chill for at least 30 minutes to let the flavors blend, then taste and add more salt or mayonnaise if needed.
Tips
- Floury potatoes such as russet or the Japanese danshaku variety mash to a creamy texture. Waxy potatoes give a chunkier salad that is less fluffy.
- Vary it with corn, apple slices, boiled sweet potato or canned tuna. For a vegetarian version, leave out the ham and add extra egg or corn.
Questions and answers
How is Japanese potato salad different from American potato salad?
It is mashed rather than chunky, uses Japanese-style mayonnaise and a splash of rice vinegar, and includes cucumber, carrot and ham. It is creamier and a touch sweeter.
How long does potato salad keep?
Keep it covered in the fridge for up to 3 days. Do not leave it out for more than 2 hours, or 1 hour in warm weather, because the egg and mayonnaise spoil quickly.
Can I freeze potato salad?
It is better not to. The potatoes turn watery and grainy when thawed, and the cucumber loses its crunch.
How long does it take to make Potesara (Japanese Potato Salad)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Potesara (Japanese Potato Salad)?
About 280 kcal per serving, with 9 g of protein, 30 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 280 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 30 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
