Addictive Japanese Potato Salad (Potesara)
This izakaya-inspired Japanese potato salad is packed with crispy bacon, crunchy vegetables and seasoned with Japanese condiments to create the ultimate crowd-pleasing side dish!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g potato (starchy type like king edward or russet)
- 2 eggs
- ½ tsp salt
- ⅓ carrot (medium size)
- ½ Japanese cucumber (or half the amount of English cucumber)
- ½ tsp olive oil
- 50 g bacon (cubed)
- 2 cloves garlic (finely diced)
- ¼ yellow onions (thinly sliced)
- 1 tbsp grated parmesan cheese
- ½ tsp dashi granules
- ¼ tsp ground black pepper (plus extra for sprinkling)
- 1 tsp apple vinegar (or white wine vinegar, rice vinegar )
- 4 tbsp Japanese mayonnaise ()
- 1 tsp toasted sesame oil
- 1 tsp honey
- ½ tsp Japanese mustard (or smooth Dijon mustard)
Instructions
- 1
Wash, peel and cut 300 g potato into equal thirds or quarters (depending on the size). Place them in a pot along with 2 eggs and fill with cold water until fully submerged. Add ½ tsp salt and bring to a boil over high heat and then lower to medium. Cook for 12-15 minutes.
- 2
While the potatoes are boiling, prepare the other ingredients. Peel and slice ⅓ carrot then cut into half moons or quarters. Thinly slice ½ Japanese cucumber.
- 3
Place the cucumber in a bowl with a few pinches of salt and set aside for later.
- 4
Heat a frying pan on a medium setting and once hot, add ½ tsp olive oil. Add 50 g bacon, 2 cloves garlic (finely diced) and ¼ yellow onions (thinly sliced).
- 5
Fry until bacon is crispy and onion is softened, then remove the pan from the heat.
- 6
Once the potatoes are fork-tender, use a slotted spoon to transfer the eggs to a bowl of cold water and the potatoes to a large heatproof bowl. Add the carrots to the water and cook for 1 minute.
- 7
Mash the potatoes while they're still hot.
- 8
Once the mashed potato is smooth, add the contents of the frying pan (bacon etc), carrot and boiled eggs to the bowl. Mix well.
- 9
Squeeze the cucumber to remove the excess moisture and add them to the bowl along with 1 tbsp grated parmesan cheese, ½ tsp dashi granules, ¼ tsp ground black pepper, 1 tsp apple vinegar, 4 tbsp Japanese mayonnaise, 1 tsp toasted sesame oil, 1 tsp honey and ½ tsp Japanese mustard. Mix until evenly distributed.
- 10
Once cool enough to touch, cover the bowl and refrigerate for at least 30 minutes before serving.
- 11
Sprinkle with extra black pepper to taste, and enjoy!