![]() There is less of an acidic base because of the absence of vinegar.Įvery family in Japan has its own take for the potato salad, and that’s one of the many things I love about it. The vegetables add sweetness and substance to the salad, and the simplicity of seasonings delivers a balanced flavor. But in the Japanese version, you will find a variety of colorful ingredients including carrots, corn, hard-boiled eggs, cucumber, and ham. German and American potato salad recipes are often vinegar-based with tender chunks of waxy potatoes and ingredients like mustard, bacon, and fresh parsley or chives. After a Japanese chef supposedly tried to recreate the popular Eastern European Olivier Salad (also known as Russian Salad), this Japanese version quickly gained popularity. That’s right!Īs with many other yoshoku dishes (such as Curry Rice, Croquettes, and Tonkatsu), potato salad is thought to have made its first appearance during the Meiji Era (1868-1912). It may surprise you when I say potato salad has been a popular menu item in Japan for at least 125 years. What is a Japanese Potato Salad? A Brief History Today, let’s learn how to make this classic, all-Japanese potato salad that will be loved across ages. In Japan, it shows up in bento boxes, convenience stores, and even as a bar snack at izakaya. ![]() Summer cookouts and holiday get-togethers are where potato salads typically shine, but this recipe for Japanese Potato Salad ( ポテトサラダ) is one I enjoy making year-round. A classic, home-cooked dish for over one hundred years, Japanese Potato Salad is distinct because of its colorful addition of fresh vegetables, creamy texture, and rounded flavor.
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