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Japanese (Kewpie-Style) Mayo

Fingerling potatoes

Mustard, whole grain

Vinegar

Butter

Chives

Salt

Black pepper

Reserve [g 200] for this recipe. You can also substitute any good store-bought mayonnaise.{activity:2lbspN4M74byoJpRvT0Dru}

Make Japanese (Kewpie-Style) Mayo (optional)

Slice potatoes into half-inch chunks. Place rinsed potatoes in a pot and cover with water. Bring water to a simmer, then cook over medium-low heat—maintaining a light simmer—until potatoes are just fork tender. Strain potatoes and let cool slightly at room temperature.

Slice and poach potatoes

Mix all of the above ingredients until combined and set aside. Using a fork, lightly mash the potatoes. Mix dressing into potatoes. Serve warm immediately, or reserve in fridge if you plan to use as a chilled salad.

Assemble potato salad

Serve

Some foods are best at their simplest, and potato salad is most certainly among them. We like ours with a healthy amount of tangy mustard and are not shy about tossing some room-temperature butter into the mix. Vinegar lends more tang, and homemade mayonnaise amps up the flavor—though you can always use store-bought in a pinch. Season with a little salt and pepper, then sprinkle with fresh minced chives, and you’ve got a great side dish to serve alongside juicy chicken breasts or pork chops. Alternatively, you can chill the salad in the fridge and bring it along to your next tailgate party or neighborhood potluck. Crack a beer, kick back, and savor an uncomplicated, deeply comforting dish.

Warm Mustard Potato Salad

Japanese mayonnaise (and <a href="https://www.amazon.com/gp/product/B00279RYEM/ref=as_li_tl?tag=chefsteps02-20">Kewpie brand</a> in particular) is beloved worldwide for its delightful spreadability, savory flavor, and sunny disposition. Why does it rise above the rest? It has a silky-smooth consistency and rich yellow color that come from egg yolks (most American mayos are made with whole eggs), and it takes on a deeply satisfying umaminess thanks to a little MSG. The most difficult thing about making our version at home is ordering the ingredients—and even that is freakin’ easy: just click the shopping cart icons in the ingredient block below and wait patiently for your packages to arrive. After that, it’s a two-step, 10-minute process for a 500 g reserve of delicious mayo that you can keep in your fridge for weeks. Drizzle it on <a href="https://www.chefsteps.com/recipes/au-jus-burger">burgers</a>, dip your <a href="https://www.chefsteps.com/recipes/thin-cut-french-fries">fries</a> in it, or smash it into a <a href="https://www.chefsteps.com/recipes/warm-mustard-potato-salad">warm potato salad</a>—the best thing about having a stash of homemade mayonnaise on hand is you can use it in hundreds of innovative ways. And when it’s Japanese mayo, you can count on it lending a deep, savory flavor to just about anything.PSST: There are tons of ways to spice up this recipe. Try one of the variations at the bottom of this page, or get inventive with your own flavor enhancements. Regardless of which variation you choose, we think you’ll find this mayo a cut above the stuff they slather on your sandwich at the local Subway.