The Key Difference That Sets Japanese Potato Salad Apart From The American Version

There are as many American potato salad variations as there are backyard BBQs, but the basic framework is usually the same. Boiled cubes of potato bound by a mayonnaise and mustard dressing speckled with onion, pickles, or relish, and some hard boiled eggs. Potato salad isn't unique to America, but this version has planted deep roots in the US.

In Japan, yōshoku refers to Japanese versions of Western recipes. It has a fascinating history that dates back to the mid-19th century. Some of Japan's more familiar dishes are yōshoku, like tonkatsu, curry rice, and omurice. A popular bento box addition in Japan, is a yōshoku version of American potato salad. Masterclass explains that this adaptation stays pretty true to the inspiration. The potatoes are partially mashed making for a more cohesive salad, while fresh cucumbers and carrots sub in for pickles or relish. There's often some deli-meat, like diced ham added. Finally, the dressing tends to be more acidic, owing to the fact the Japanese tend to use more vinegar than mustard.

Whether you're making American-style, or Japanese-style potato salad, you'll need some mayonnaise. It's more the star of the recipe than the potato, so, get the right jar. They're not created equally. But if you're making Japanese potato salad, Kewpie is the only mayo needed. 

Japan's Kewpie-based potato salad has a bigger flavor difference than you can tell by looking at it. Kewpie is one of those ingredients that garner nods of "if you know you know" acknowledgement from cooks who've discovered this option in place of traditional mayo. If it's news to you, you'll want to peruse the ultimate guide to Kewpie mayonnaise. Unlike most commercial jarred mayonnaise, Kewpie only uses egg yolks. That results in a richer, more egg-forward flavor. In addition, Kewpie adds glutamates to enhance the flavors and up the umami taste. In the U.S., those umami boosting glutamates are provided by yeast extract.

In addition to those ingredients, Kewpie is noted for a distinctive, vase-shaped plastic bottle that's very pliable. Unlike squeezable American mayo containers with rigid bottles that hold their shape, a Kewpie bottle acts more like a tube of toothpaste. This design is meant to minimize the amount of oxidation that can occur, as there's virtually zero contact with air. Also, the bottle design also gives the cook two different sized nozzles for dispensing Kewpie. One dispenses a small line of mayo, the other is star-shaped. Either allow for some adorable Kewpie-doll shaped dollops of Japan's favorite mayonnaise.

Kewpie mayonnaise should inspire some newfound potato salad creativity. Since the only common ingredient among the best potato salad recipes is potatoes, feel free to go in any direction you'd like. You can choose a different potato. Fluffy russets soak up mayo-based, or vinegar based dressings equally well. Meanwhile firm, red potatoes maintain their shape and are the traditional choice for potato salad Niçoise. Even sweet potatoes are an option. They pair really well with Southwestern flavors like green chiles, smoky chili powder, and cumin. Roasting the potatoes is a smart option for introducing another level of complexity.

After choosing a potato, every aspect of potato salad should be considered for an upgrade. Traditional mayonnaise dressings can be lightened up with some sour cream tang. If you're boiling the potatoes, adding a splash of vinegar, while their cooling off, ensures they're well seasoned. Soaking onions in ice water is a great way to ensure they're super crisp while knocking out most of the harsh, raw onion flavor.

Consider some different dressings, like ranch, thousand island, or blue cheese. If you're a fan of heat, Sriracha or chipotle en adobo can provide some. Folding avocado into the salad is another way to enrich potato salad without dairy. You can also opt for a different mustard, like whole-grain. Finally, don't forget a garnish that provides some visual appeal, and some crunch, like bacon bits, or crumbled potato chips.