Japanese Potato Salad
Japanese Potato Salad is a creamy and slightly tangy twist on the classic comfort food we all love. It’s made with tender, mashed potatoes mixed with crunchy cucumber, carrot, and…
Tip: save now, cook later.Japanese Potato Salad is a creamy and slightly tangy twist on the classic comfort food we all love. It’s made with tender, mashed potatoes mixed with crunchy cucumber, carrot, and sometimes ham or boiled egg, all brought together with a light, flavorful Japanese mayo. This salad has a great balance of creamy, crisp, and soft textures that make it really satisfying.
I love making this salad when I want something refreshing but still filling. The best part is how simple the ingredients are, yet they come together in a way that feels special and different from your usual potato salad. I usually mash the potatoes so they’re still a bit chunky because I like a little texture, and I find that adding a splash of rice vinegar gives it a nice little zing.
This potato salad is perfect as a side dish for grilled meats or as part of a homemade bento box. I often enjoy it chilled right from the fridge on warm days, and it always feels like a treat. It’s one of those easy recipes that disappears quickly at any gathering — everyone seems to love its creamy but fresh flavor and satisfying crunch.
Key Ingredients & Substitutions
Potatoes: Choose starchy potatoes like Russets or Yukon Gold. They mash well but still hold texture. Waxy potatoes can get too mushy, so avoid those if you want distinct chunks.
Cucumber: Salting cucumber before adding really helps remove water, so your salad isn’t soggy. If you don’t have cucumber, try finely chopped celery for crunch.
Japanese Mayonnaise: Kewpie mayo is creamier and a little sweeter than regular mayo. If you can’t find it, use regular mayo mixed with a teaspoon of rice vinegar or lemon juice to brighten the flavor.
Rice Vinegar & Sugar: These add a subtle tang and balance the mayo’s creaminess. You can swap rice vinegar with apple cider vinegar, but keep sugar to soften sharpness.
Ham and Eggs: Optional but add lovely depth and texture. For a vegetarian option, just leave these out or add diced cooked tofu instead.
How Do You Get the Perfect Potato Texture in This Salad?
The potato’s texture is key to this dish. You want them tender but not falling apart. Here’s how I do it:
- Start potatoes in cold salted water. This makes them cook evenly.
- Boil until just tender—test by poking with a fork.
- Drain and let cool slightly before mashing gently. Leave some chunks for a mix of creamy and chunky.
- If too dry, add potato water or a splash of milk to loosen the mixture without making it soupy.
This balance keeps each bite interesting and prevents a gluey salad.
Equipment You’ll Need
- Large pot – perfect for boiling the potatoes evenly without crowding.
- Colander – handy for draining potatoes and cucumbers quickly.
- Mixing bowl – roomy enough to mix all ingredients without spilling.
- Potato masher or fork – lets you mash potatoes gently, keeping some chunks for texture.
- Knife and cutting board – for chopping vegetables, ham, and eggs safely.
- Paper towels or clean kitchen towel – useful for squeezing moisture from cucumbers to keep salad crisp.
Flavor Variations & Add-Ins
- Swap ham for cooked shrimp or crab meat to give a seafood twist and a bit of sweetness.
- Add thinly sliced apple or radish for a fresh, peppery crunch that brightens the salad.
- Mix in chopped boiled corn or peas for a pop of color and natural sweetness.
- Try a sprinkle of toasted sesame seeds or a dash of soy sauce for an extra layer of umami flavor.
How to Make Japanese Potato Salad?
Ingredients You’ll Need:
For The Salad:
- 4 medium-sized potatoes (about 1.5 pounds), peeled and cut into chunks
- ½ cup carrot, shredded or finely chopped
- ½ cup cucumber, thinly sliced or diced
- ¼ cup onion, finely chopped (optional)
- 2–3 slices ham, cut into small cubes (optional)
- 2 hard-boiled eggs, chopped (optional)
- ½ teaspoon salt
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon black pepper
- 1 cup Japanese mayonnaise (such as Kewpie)
- 1–2 tablespoons milk or potato water (optional, to loosen texture)
- 2 tablespoons chopped green onions for garnish
- A dash of smoked paprika or cayenne pepper for garnish (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare, including boiling potatoes and chopping vegetables, plus at least 30 minutes chilling time in the fridge to let the flavors meld beautifully. Overall, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the potato chunks in a pot and cover with cold water. Add a pinch of salt, then bring to a boil and simmer for about 15 minutes until the potatoes are tender when pierced with a fork. Drain and set aside.
2. Preparing the Vegetables and Mix-ins:
While the potatoes cook, sprinkle the cucumber with a little salt and let it sit for 10 minutes to draw out moisture. Then squeeze out the excess water with a clean towel to keep the salad from getting soggy. If using, sauté the onion and ham cubes lightly for 1-2 minutes until softened, then cool.
3. Making the Dressing and Mixing:
In a small bowl, whisk together rice vinegar, sugar, black pepper, and Japanese mayonnaise. Place the cooked potatoes in a large bowl and mash them roughly with a fork or masher, leaving some chunks for texture. Add the dressing and stir gently.
4. Combining Ingredients:
Fold in the cucumber, carrot, ham, onion (if used), and chopped boiled eggs. If the salad feels too thick, add a little milk or reserved potato water to loosen the texture. Taste and adjust the seasoning with more salt or pepper as needed.
5. Chilling and Garnishing:
Transfer the salad to a serving bowl, garnish with chopped green onions and sprinkle a dash of smoked paprika or cayenne pepper if you like a subtle hint of spice. Chill the salad in the fridge for at least 30 minutes before serving to enhance the flavors.
Enjoy your creamy, flavorful Japanese Potato Salad that’s perfect as a tasty side dish!
Can I Use Regular Mayonnaise Instead of Japanese Mayonnaise?
Yes, you can use regular mayonnaise if you don’t have Japanese mayo. To mimic the flavor, add a teaspoon of rice vinegar or lemon juice for a bit of tanginess that complements the salad well.
How Long Can I Store Leftover Japanese Potato Salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may deepen overnight, but the salad is best enjoyed within a couple of days for optimal texture and freshness.
Can I Prepare Japanese Potato Salad Ahead of Time?
Definitely! Make the salad and refrigerate it for at least 30 minutes before serving. This resting time helps the flavors meld and makes the salad taste even better.
What Can I Substitute for Ham or Eggs?
If you prefer a vegetarian version, simply omit the ham and eggs. You can add diced cooked tofu or extra vegetables like corn or peas to maintain texture and flavor.