Spring Potato & Mayonnaise Salad (Shin-Jaga & Shin-Tama)
As the cherry blossoms begin to bloom in Japan, it marks the arrival of two seasonal favorites: Shin-jaga (new potatoes) and Shin-tama (new onions).
Unlike their year-round counterparts, these spring harvests offer a delicate sweetness and a tender texture that make this salad a true once-a-season treat. While Japanese potato salad is surprisingly labor-intensive, the depth of flavor from our “Golden Ratio” of seasonings makes every minute of prep worth it.
✨ Why This Recipe Works
- The sharp, tangy kick of grain mustard to brighten every bite.
- The Seasonal Secret: We use plenty of fresh “new” vegetables to capture the essence of Japanese spring.
- Lighter & Healthier: This recipe uses a lighter touch with just 100g of mayonnaise to keep it healthy.
- Maximum Satisfaction: Instead of relying on heavy fats, we elevate the flavor through:
- Fragrant, crispy bacon for a smoky depth.
The Seasonal Secret
- Shin-jaga: These have incredibly thin skins. Whether you peel them or leave them on for an earthy texture is up to your preference.
- Shin-tama: These onions are famous for their low pungency and high sugar content. While they are delicious raw, we give them a quick blanching in this recipe to ensure the salad stays fresh longer.
NUTRITION FACTS; Spring Potato & Mayonnaise Salad
| Per Recipe | Per Serving | |
| Calories | 1065 kcal | 152 kcal |
| Protein | 33.1 g | 4.7 g |
| Total Fat | 74.5 g | 10.6 g |
| Total Carbohydrates | 92.6 g | 13.2 g |
| Salt Equivalent | 9.4 g | 1.3 g |
INGREDIENTS; Spring Potato & Mayonnaise Salad
- Potatoes (Danshaku variety recommended): 350–450g
- New Onion: 100g
- Cucumber: 100g (+ 2g Salt for prepping)
- Carrot: 50g
- Bacon: 100g
- Egg: 1 large
- Dressing (The Flavor Base):
- Half-calorie Mayonnaise: 100g
- Grain Mustard: 5g
- Sugar: 2g
- Salt: 2g
- Black Pepper: To taste
Spring Potato & Mayonnaise Salad COOKING INSTRUCTIONS
- The Perfect Egg: Add a cold egg to boiling water and cook for 12 minutes. Using a cold egg makes the shell much easier to peel once cooled in an ice bath.
- Prep the Vegetables: * Slice the cucumber into precise 2mm rounds. Rub with 2g of salt and let sit for 10 minutes.
- Slice the onion into 2mm rounds and blanch in boiling water for 1 minute.
- Cut the carrot into fan shapes and boil for 3 minutes.
- Crucial Step: Thoroughly squeeze all excess moisture from the cucumbers, onions, and carrots. Removing water is the “secret trick” to preventing a soggy salad and intensifying the flavor.
- Steam the Potatoes: Peel the potatoes and cut into large chunks. Steam until tender (steaming preserves the fluffy texture better than boiling or microwaving, which can cause the potatoes to dry out).
- Crisp the Bacon: Slice bacon into 2cm pieces and fry until golden and fragrant.
- Mash & Combine: While the potatoes and egg are still warm, mash them with a fork. Leave some small lumps for a rustic, satisfying mouthfeel.
- Final Fold: Mix the prepared vegetables and bacon into the potato-egg base. Add the mayonnaise, mustard, sugar, salt, and pepper. Fold gently until well combined.
PRO TIPS FOR SUCCESS
- Texture Matters: I highly recommend Danshaku potatoes for this dish; they break down into a beautiful, fluffy consistency that holds the dressing perfectly.
- Hydration Control: Always ensure your vegetables are bone-dry after blanching. Water is the enemy of a rich, creamy potato salad!
- Serving: This is the perfect side dish for a Hanami (cherry blossom viewing) picnic. It pairs wonderfully with sake or a crisp Japanese lager.
🌸Enjoy the taste of Japanese Spring!
[👉 Recommended recipes using Jagaimo potatoes]
📖Related Link: Read the Japanese version of this article here! [春野菜たっぷりのポテトサラダ]
コメント