Have you ever wondered why Japanese potato salad tastes creamier, lighter, and somehow more refreshing than its Western counterpart? What makes it so special that people who try it once often end up craving it again and again? This humble side dish may look simple, but its carefully balanced ingredients and unique preparation method make it truly unforgettable. If you’re curious to learn how to recreate this delightful dish at home, you’re in the right place.
Why You’ll Love This Japanese Potato Salad Recipe
This Japanese potato salad recipe blends fluffy mashed potatoes with crunchy vegetables and slices of ham, all brought together by the creamy richness of Japanese mayonnaise. It’s not just about the ingredients but the technique mashing the potatoes while hot, lightly seasoning them before cooling, and using delicate components like thin cucumber slices and shredded carrots.
Time Requirement: Roughly 40 to 50 minutes
Skill Level: Easy
Japanese Potato Salad ポテトサラダ @JapanDishes
What Is Japanese Potato Salad (ポテトサラダ)?
Japanese potato salad is a creamy, well-seasoned, and slightly tangy side dish that blends Western inspiration with Japanese precision. It’s made from mashed potatoes, but unlike traditional American versions, it includes finely chopped cooked vegetables, hard-boiled eggs, cucumber, ham, and a generous helping of Japanese mayonnaise. Often served chilled, it appears in bento boxes, at picnics, or alongside grilled meats in izakayas.
Japanese Mayonnaise (Kewpie マヨネーズ)
A key flavor in this Japanese potato salad recipe is Japanese mayonnaise, especially the popular Kewpie brand. Unlike regular Western mayonnaise, Kewpie is made with egg yolks (not whole eggs), giving it a deeper flavor and silkier texture. It also includes rice vinegar and a touch of MSG for that signature umami punch. If you’re interested in making it yourself, check out our detailed guide here: Your Easy Guide to Making Japanese Mayonnaise (Kewpie) マヨネーズ.
Japanese Mayonnaise Kewpie @JapanDishes
Jump to Recipe Print RecipeEssential Ingredients for Japanese Potato Salad Recipe
- Russet Potatoes (2): Their starchy texture makes them ideal for mashing while still holding some chunkiness.
- Kosher Salt (2 tsp for boiling): Helps season the potatoes from the inside out during cooking.
- Carrot (2 inches): Adds color and a tender crunch.
- Corn (1/4 cup): Provides a natural sweetness.
- Egg (1 large): Brings richness and protein to the dish.
- Persian Cucumber (1): Its thin skin and low water content make it perfect for salads.
- Kosher Salt (1/2 tsp for cucumber): Draws out moisture to keep the salad from becoming watery.
- Black Forest Ham (2 slices): Introduces a savory, smoky note.
- Rice Vinegar (1 Tbsp): Offers a mild tang that balances the creaminess.
- Black Pepper (to taste): Adds mild heat and aroma.
- Japanese Mayonnaise (6 Tbsp total): Essential for binding everything with rich flavor.
Substitutions and Variations:
- Swap Persian cucumber with English cucumber (remove seeds).
- Use turkey or tofu instead of ham for a different protein source.
- Add finely chopped onion or apple for extra crunch.
- Try lemon juice or apple cider vinegar instead of rice vinegar.
Ingredients for Japanese Potato Salad Recipe
Step-by-Step Instructions for Japanese Potato Salad Recipe
Prep the Potatoes
- Peel and cut the potatoes into even chunks. Place them in a pot of cold water with 2 tsp salt. Bring to a boil over medium-high heat, partially covering with a lid.
- Once boiling, reduce to a simmer and cook for about 15 minutes until tender.
Dry and Mash
- Drain the potatoes completely and return the pot to the stove over medium heat. Stir the potatoes for a few minutes to evaporate leftover moisture. Lightly mash them, leaving some small chunks for texture.
Season While Hot
- Mix in 1 Tbsp of rice vinegar and freshly ground black pepper. Let the potatoes cool before adding mayo to avoid separation.
Prepare the Veggies and Egg
- While potatoes cool, boil sliced carrots and corn for 5 minutes. For canned corn, skip the boiling.
- Hard-boil an egg in a separate pot for 11–12 minutes, then cool in ice water, peel, and chop.
Cucumber Treatment
- Slice the cucumber thinly and sprinkle with 1/2 tsp salt. Rub gently and let sit for 5 minutes to release water. Squeeze out moisture and set aside.
Cut the Ham
- Slice ham into thin strips about 1 inch long.
Secrets to Success for the Best Japanese Potato Salad Recipe
- Start cooking potatoes in cold water for even doneness.
- Season them while still warm to let flavors soak in.
- Avoid adding mayo to hot potatoes let them cool first.
Expert Tips for Making Japanese Potato Salad Recipe
- Use a mandoline slicer for consistent thin carrot and cucumber slices.
- Mix ingredients gently to maintain texture.
- Chill the salad for 30–60 minutes before serving to enhance the flavor.
How to Assemble the Japanese Potato Salad Recipe
- Combine the cooled mashed potatoes, boiled egg, carrots, corn, cucumber, and ham in a large bowl.
- Add 4 tablespoons of Kewpie mayonnaise and mix well. Taste and add up to 2 more tablespoons as needed.
Japanese Potato Salad ポテトサラダ @JapanDishes
Hana’s Recipe Tips
Hana, a Japanese home cook, suggests using half a grated apple for natural sweetness or a small spoon of mustard for added depth. She also recommends layering the cucumber between paper towels to remove even more water before mixing it into the salad.
Storage and Make-Ahead Tips
Store the salad in an airtight container in the fridge for up to 3 days. While you can eat it immediately, it tastes better after chilling for a few hours. Do not freeze it may alter the texture.
Recipe Variations for Japanese Potato Salad
- Spicy Potato Salad: Add a pinch of chili flakes or a spoonful of wasabi.
- Vegan Version: Replace egg and ham with tofu and vegan mayo.
- Fruity Touch: Add diced apples or raisins for a sweeter version.
Conclusion
Japanese potato salad is more than just a side dish. It’s a versatile, easy-to-make recipe packed with comforting flavors and textures. Whether you’re preparing it for a family dinner, a picnic, or a bento lunch, it’s sure to delight. Try it once, and it might just become your go-to salad.
Japanese Potato Salad ポテトサラダ
Course: AppetizersCuisine: JapaneseDifficulty: Easy4
servings20
minutes20
minutes260
kcalIngredients
2 russet potatoes (about 520g)
2 tsp kosher salt (for boiling potatoes)
2 inches carrot, thinly sliced (about 60g)
1/4 cup frozen or canned corn
1 large egg
1 Persian cucumber or 1/2 Japanese cucumber (about 90g)
1/2 tsp kosher salt (for cucumber)
2 slices Black Forest ham (around 54g)
- For the Seasoning:
1 tbsp rice vinegar (or lemon juice/white wine vinegar)
Freshly ground black pepper, to taste
6 tbsp Japanese Kewpie mayonnaise (use 4 first, add more if needed)
Directions
- Cook the Potatoes
Peel and cut potatoes into equal-sized chunks. Place in a pot, cover with cold water, and add 2 tsp salt. Bring to a boil, then simmer for about 15 minutes until fork-tender. Drain and return to the pot over low heat to dry them out. - Mash and Season
Gently mash the hot potatoes, leaving some small chunks. Mix in the vinegar and black pepper. Let them cool before adding mayo to avoid separation. - Prepare Vegetables and Egg
Boil the carrot slices and corn in water for 5 minutes. Hard-boil the egg separately (11–12 minutes), then cool, peel, and chop. - Salt the Cucumber
Slice the cucumber thinly. Sprinkle with 1/2 tsp salt, massage it, let sit for 5 minutes, then squeeze out the water. - Assemble the Salad
In a large bowl, combine the potatoes, chopped egg, vegetables, and ham slices. Add 4 tbsp of mayonnaise and mix gently. Taste and add more mayo if desired. Chill for 30 minutes before serving.
Notes
- Start cooking the potatoes in cold water for even texture.
Always cool the potatoes before adding mayo for a better consistency.
You can substitute ham with tofu or omit it for a vegetarian version.
For added crunch, toss in a bit of grated apple or raw onion.
FAQs About Japanese Potato Salad Recipe
1. Can I make Japanese potato salad ahead of time?
Yes! It actually tastes better after chilling for a few hours.
2. What makes Japanese mayonnaise different?
It uses only egg yolks and rice vinegar, making it creamier and richer. Learn how to make it here Your Easy Guide to Making Japanese Mayonnaise (Kewpie) マヨネーズ.
3. Can I skip the egg or ham?
Absolutely. You can substitute or skip them depending on your dietary needs.
4. Is this salad healthy?
Yes, it’s full of vegetables and can be adjusted to be lighter by reducing the mayo.
5. How long can I store it?
It will last 2–3 days in the refrigerator when kept in an airtight container.
