Enough Of Regular Potato Salad: It's Time To Upgrade It, Japanese Style

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While some old-school salads have quietly disappeared, traditional potato salad remains a cookout and potluck stalwart, eagerly spooned onto plates by the old and young alike. We've previously showcased the hot, German way to make potato salad, as well as three ingredients to give it some Spanish flair. Now it's time to shed light on how Japan has taken a United States summer staple and turned it into a creamy, crunchy delight. The biggest difference is some or all of the potatoes in a Japanese potato salad are mashed, and if you're panicking about texture, finely chopped and cooked carrots, cucumber, and corn help take care of that.

Everything's combined with a generous helping of Japan's iconic Kewpie mayonnaise, which is slightly sweeter than the US kind, and a splash of rice vinegar. If you haven't got any of that, a dash of lemon juice or apple cider vinegar will do just fine. It takes about a half-hour to throw together, and while you can serve it straight away, it does benefit from being chilled in the fridge for at least an hour before serving. The longer you can leave your Japanese-style potato salad (overnight is ideal), the more the flavor will develop. Although it will likely never completely replace the traditional potato salad that inspired it, this version — part of what's known as yōshoku cuisine, Western food that's been given a Japanese twist — is much-loved by American foodies.

Although it looks like a relatively straightforward recipe, if you've never made Japanese-style potato salad before, it's worth knowing a couple of things: First, use the right potatoes. This dish calls for floury russet, rather than waxy varieties (though you can use them in a pinch, just make sure they're good and soft when cooked), as they need to break down smoothly when mashed. Second, it's vital to get as much water out of the cucumbers as possible, lest they turn your potato salad into a soggy mess. Many people sprinkle them with a little salt and let them sit for 10 minutes or so before cutting them up into fine chunks or slices.

Cukes, cooked carrots, and corn all add crunch to this creamy mix, but the added extras don't end there. Hard-boiled eggs are a popular addition, often mashed into the potato, some toss in a handful of edamame, giving their Japanese potato salad even more of a protein boost than with just the egg, while others throw in some ham. One Redditor said: "I've had a version of this that had a bit of curry powder in the dressing which was very good!" You don't have to stick to solely savory ingredients either.

Feel free to play on the sweet tang of the Kewpie mayonnaise by swirling in a can of mandarins, or finely slice or dice some apple and mix that in too. Just make sure to season everything thoroughly to maximize flavor. When the cookout's over and everyone's gone home, if you do have any leftover Japanese-style potato salad, we recommend spreading it onto sliced, white bread for the cutest, tastiest sandwiches, perfect for a picnic or lunch.