"Japan's version of potato salad is packed with vegetables, such as radishes and cucumber, boiled eggs, and sometimes cured pollock roe, while the dressing is made of vinegar mixed with mayo. But perhaps the most important aspect of this dish is the way it is prepared. In Japan, cooks mash some of their potatoes into the mayo that holds everything together. This increases mayo coverage without making the dish too heavy."
"Additionally, the potatoes in Japanese potato salad are often very roughly broken up rather than chopped, making the salad texturally interesting and allowing you to combine your mayonnaise with the softest parts of your boiled potatoes in one bowl. Of course, you can use this trick with neatly chopped potatoes, too, as long as you keep a few aside to mash into your mayo."
"For even more Japanese flair, use Kewpie or another Japanese mayonnaise in your potato salad. It's a small swap that makes a big difference. Japanese mayo was devised in the 1920s, and has a darker golden color and a lighter texture than American mayonnaise. It's made with egg yolks rather than whole eggs, and in place of distilled vinegar, it uses rice vinegar or apple cider vinegar. This results in a sweet, tangy flavor, while monosodium glutamate contributes umami back notes."
Japanese potato salad is packed with vegetables such as radishes and cucumber, includes boiled eggs, and sometimes features cured pollock roe. The dressing combines vinegar with mayonnaise. Some of the potatoes are mashed directly into the mayo to increase coverage without heaviness, while the remaining potatoes are roughly broken rather than finely chopped to create textural contrast. Kewpie or other Japanese mayonnaise, made with egg yolks and rice or apple cider vinegar and flavored with MSG, gives a sweeter, tangier, umami-rich profile compared with American mayo. Homemade Kewpie dupes are attainable when commercial versions are unavailable.
Read at Tasting Table
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