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Potesara sando, or potato salad sandwich, is a staple snack bought in comfort shops throughout Japan. It’s creamy, candy, and tangy, and texture-wise, just like an egg salad sandwich. This recipe is all that and consists of numerous salt brined cucumber for a pleasant crunch!
I like a great Japanese potato salad sandwich once I want a fast morning or afternoon repair. It’s simply filling sufficient to maintain me satiated till the subsequent meal, and I like the tanginess and fruitiness of rice vinegar paired with crunchy salty sliced cucumbers. It’s additionally an awesome different to egg salad sandwich on days once I want to not eat eggs.
Whereas the basic Japanese potato salad sandwich comes with thick and fluffy milk bread, I prefer to make mine utilizing bread that’s a bit extra nutritious. I discover that Japanese potato salad goes properly with any kind of bread, together with flaky croissants and darkish rye.
Components for Potato Salad Sandwich
- Potatoes: Common russet potatoes will do for this recipe. Or, should you like your salad to be a little bit sweeter, Yukon Gold potatoes are actually scrumptious!
- Carrot: The carrot provides sweetness and a vibrant pop of colour.
- Cucumber: My favourite a part of the salad! It’s dry brined for a brief period of time to melt the slices and provides them a light-weight salty style.
- Rice vinegar: The key behind the fruity and tangy style of the salad lies in the usage of rice vinegar. Ensure that it’s unseasoned plain rice vinegar.
- Mayonnaise: Kewpie mayonnaise to be extra exact. For an genuine Japanese potato salad, Kewpie mayonnaise is the one kind of mayonnaise that can be utilized. It’s sweeter, fruitier, and eggier than common mayonnaise.
- Sugar: A bit of sugar to punch up the general style of the salad.
- Salt: Half of the salt is used to dry brine the cucumber slices whereas the opposite half is used to season the salad.
- Bread: To make a basic Japanese potato salad sandwich you’ll need milk bread, additionally known as shokupan. However as I discussed earlier than, it’s okay to make use of just about any kind of bread as I’ve seen it bought in many various types throughout Tokyo and different cities in Japan. I used rye mugi bread once I shot this recipe.
How To Make Japanese Potato Sandwich
Scroll all the way down to the recipe card for the total recipe.
Begin by boiling the potatoes and carrot. Drain them properly and allow them to quiet down within the fridge.
Subsequent, dry brine the cucumber slices by salting them and leaving them for quarter-hour. Rinse them, gently squeeze the slices, and pat them dry to take away as a lot water as potential.
Make the Japanese potato salad by mixing the potatoes, carrot, cucumber, kewpie mayonnaise, rice vinegar, sugar, salt, and black pepper.
Scoop a few quarter of the potato salad and place it on high of a slice of bread. Unfold the combination and high with one other slice of bread.
Slice the crust off and lower the sandwich in half. Serve.
Recipe Tip
Don’t over mash the potatoes. Identical to with egg salad, potato salad is healthier and holds higher in a sandwich when it’s a little bit chunky.
Add a chunk of lettuce on each bread slices if you’re planning to eat the sandwich later. This retains the bread from getting soggy, making a wall between the slices and the potato salad. Be sure that the lettuce is dry earlier than including it. Utilizing sliced cheese additionally works properly.
Incessantly Requested Questions
This occurs when the greens haven’t been correctly drained. Be sure that your potatoes and carrots are properly drained earlier than including them to the bowl. As for the cucumber slices, take your time squeezing as a lot water out as you may earlier than including them to the bowl.
Sure you may however I strongly encourage you to substitute it for one thing else as a substitute. That’s as a result of each the cucumber and carrot add depth of taste and texture to the salad. I like to recommend utilizing thinly sliced celery (dry brine it the identical means) as a substitute of cucumber, and kabocha squash or inexperienced peas as a substitute of a carrot.
What to Serve With Potato Salad Sandwich
In Japan, a potato salad sandwich may be something from a snack, a meal, or perhaps a dessert. Folks like it that a lot! How I prefer to eat mine will depend on my temper, actually. It makes a scrumptious snack and is simply filling sufficient when I’m hungry however not ravenous. And I typically serve it as a part of a lunch or dinner, along with small sides, izakaya type or picnic type.
A few of my favourite dishes to serve with this sandwich are:
I additionally like to eat this sandwich with an iced matcha latte or a boba tea. Good for a lazy summer season afternoon at residence watching television or studying a great guide!
Different sandwich recipes you would possibly prefer to strive: Tempeh katsu sandwich, tuna salad sandwich, cucumber sandwiches with tzatziki sauce, jackfruit bbq pulled pork sandwich, California veggie sandwich.
Did you want this recipe? Are there adjustments you made that you just want to share? Share your suggestions and proposals within the feedback part beneath!
Description
This potato salad sandwich is creamy, candy, and tangy, and texture-wise, just like an egg salad sandwich.
- Boil some water: Fill a medium dimension pot with water and produce it to a boil.
- Boil and drain the potatoes: Add the potatoes and boil for five to six minutes, till the potatoes are tender however not mushy. Drain the potatoes and switch them to a mixing bowl.
- Boil and drain the carrot: Fill a small pot with water and produce it to a boil. Add the carrot and boil for 3 to 4 minutes, till tender however not mushy. Drain and add them to the potatoes.
- Refrigerate: Place the bowl within the fridge and refrigerate till the potatoes and carrot have cooled down (about 10 minutes).
- Slice the cucumber: Slice the cucumber in half lengthwise and take away the middle half (the seeds) with a small spoon. Finely slice and switch the cucumber to a bowl.
- Dry brine the cucumber: Sprinkle ½ teaspoon of salt over the slices and gently toss them utilizing your fingers. Let the slices brine for quarter-hour.
- Rinse and squeeze the cucumber slices: Rinse the cucumber slices underneath chilly water and gently squeeze them to take away any extra water. Pat the slices dry with a paper towel.
- Make the potato salad: Half mash the potatoes and carrots, leaving some chunks, utilizing a fork or potato masher. The combination needs to be half chunky and half mashed/creamy. Add the sliced cucumber, rice vinegar, kewpie mayonnaise, sugar, remaining salt, and black pepper. Combine properly with a spoon till all of the components are mixed.
- Make the sandwiches: Unfold 1 / 4 of the combination onto a chunk of bread and high with one other piece of bread. Repeat this step 3 extra instances.
- Reduce the crust off: Reduce the crust off either side of the sandwiches. Slice the sandwiches in half and serve.
Notes
Storage: In case you are planning to eat the sandwich later, I recommend preserving the potato salad and bread separate in any other case the bread would possibly get soggy.
Diet
- Serving Dimension: 1 sandwich
- Energy: 430
- Sugar: 7.1g
- Sodium: 1050mg
- Fats: 22.7g
- Saturated Fats: 3.7g
- Unsaturated Fats: 13.3g
- Trans Fats: 0.1g
- Carbohydrates: 49.4g
- Fiber: 4.7g
- Protein: 7.6g
- Ldl cholesterol: 11.6mg
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