“Potesara” (ポテサラ) is the cute short name for Japanese potato salad or Pothetho Sarada (ポテトサラダ), a very popular, familiar, everyday dish in Japan. You will find potato salad in bento (lunch packets) or as a drinking snack at izakaya pubs, or as a sandwich filling. In this post, I’ll show you an easy way to make Japanese Potato salad at home.
Watch the video
Japanese Potato Salad; Serving Suggestions
- As a side dish with rice/bread/pasta
- As a sandwich filling
- Potato salad wraps in a tortilla
- To make pasta salad
- As a dip with crackers or tortilla chips
Tips for Making Japanese Potato Salad
- Wash and cook potatoes until a skewer can go through a potato easily. And then drain and peel the potatoes.
- Roughly mash the potatoes, just like I do in the recipe here, or cream them until smooth.
- Make sure to add seasoning (salt, pepper, sugar, chicken bouillon powder, milk ) and then mix while the potato is still warm.
- You can also add 1 teaspoon of rice vinegar to flavor the boiled potato.
- I use fresh carrots without boiling them. But you can boil your carrots if you like. Add the carrot to the water, about 10 minutes after the potatoes start simmering.
- You can also vary the salad by adding cooked sausages, chicken, crab meat, or crispy-fried diced bacon, instead of the ham. You can also add cheese, corn kernels, or whatever you like, just feel free to experiment.
- Add mayonnaise as much as you want (preferably Japanese mayo).
- Prepare the salad 2-3 hours before serving and chill it. It will keep for up to a day.
Here are some awesome Japanese recipes to try!
Coffee Jelly with Gelatin, Coffee Jelly with Agar, Homemade Curry Rice (Karē Raisu), Homemade Curry Roux, Spicy Mackerel Fried Gyoza, EASY Coffee Jelly, Sweet Potato Cake (Suito Poteto), Candied Sweet Potato Fries (Imo Kenpi), Japanese Dorayaki (どら焼き)
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Japanese Potato salad (potesara) recipe
Potesara-How to make Japanese Potato Salad
Ingredients
- 1 small cucumber
- ½ medium onion
- 1/2 medium carrot
- 50 grams cooked ham
- 400 grams 2 to 3 potatoes boiled
- 2 tablespoons milk
- 1 tablespoon sugar
- Salt and pepper to taste
- 1/2 teaspoon chicken bouillon powder
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard or yellow mustard optional
Instructions
- Thinly slice the cucumber and onion. Place both in a bowl and sprinkle with ½ teaspoon of salt. When they are wilted, squeeze them out tightly, discarding the moisture.
- Dice the carrot (raw or boiled) into small pieces (peel, if desired)
- Dice the ham into small pieces.
- Put the boiled potatoes in a bowl and mash roughly using a fork or spoon, leaving lots of lumps. Add the milk, sugar, chicken bouillon powder, salt and pepper to taste while it’s warm. Mix and leave to cool down a little.
- Add mayonnaise & mustard, and mix.
- Add the carrot, cucumber, onion, and ham and mix loosely.
- Cover and chill in the refrigerator.
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