Japanese Potato Salad – Creamy, Crunchy, and Full of Umami

Discover a new take on a classic side dish! Japanese potato salad combines soft, creamy potatoes with crunchy vegetables, boiled eggs, and ham, all coated in a rich, umami-packed dressing made with the iconic Kewpie mayonnaise. Light yet satisfying – it’s perfect for parties, lunchboxes, or as a side dish for any meal.

Ingredients:
• 4 potatoes
• 2 hard-boiled eggs
• 2 slices of cooked ham
• ¼ cucumber
• ½ carrot
• ½ onion
• 3 tsp rice or sushi vinegar
• 1 tsp dashi (powder or liquid)
• 6 tbsp Kewpie mayonnaise
• 1 tsp white sesame seeds
• a pinch of shichimi togarashi (optional)
• salt to taste

Preparation:

1. Cook the potatoes – peel, cut into chunks, and boil in salted water until tender. Drain and drizzle with dashi so they absorb the umami flavor.

2. Mash the potatoes – roughly with a fork, leaving some small chunks for texture. Add rice vinegar and gently mix over low heat for a minute or two so the potatoes absorb the flavor. Set aside to cool.

3. Prepare the other ingredients – slice the carrot, cucumber, and onion thinly. Chop the eggs and ham into small pieces.

4. Combine everything in a large bowl. Add Kewpie mayonnaise, sesame seeds, and a little salt. Mix until well combined but not overly smooth – the salad should keep a bit of texture.

5. Serve chilled, sprinkled with shichimi togarashi for a spicy touch.

Tips:

• Try serving it as a sandwich filling (potato sando), a popular Japanese snack made with soft white bread.

• For a street-food twist, serve it in a hot dog bun – another favorite in Japan.

• For a vegetarian version, skip the ham and add peas, corn, or tofu instead.