You may not think potato salad is Izakaya cuisine but it is one of the most popular items especially as “Otoushi” おとうし. The Japanese version of potato salad is a bit different from the usual American versions, however. For example, the potato salad served in Suiko 酔香 had smoked picked daikon called “Iburi-gakko” いぶりがっこ which gave a unique smoky flavor and crunch. The last time we were back in Sapporo visiting my mother, she added rakkyo らっきょう to her potato salad saying she usually did not have cucumber pickles. We really liked the addition of rakkyo. Rakkyo is cross between scallion and small onion and is usually served as a condiment for a Japanese curry.
For the version below, I added chopped pickled myouga and rakkyo (in sweet vinegar from a jar) to my usual potato salad instead of cornichon. I also added fresh cucumber sliced, salted and dressed with sushi vinegar just before serving. Although thinly sliced fresh cucumber is often included in Japanese potato salad, I usually do not add it because I am concerned that the cucumber could go bad before the other items in the salad.
I added skinned and sliced tomato arranged in rose shape with seasoned with salt and pepper and a dab of mayonnaise.
In an other version I garnished it with pickled myouga and rakkyo.
Or, served just as is.
We rather like these variations. Both rakkyo and myouga add unique flavor and texture to my potato salad, a perfect small dish to start the evening.