Japanese Potato Salad is a creamy, comforting side dish that’s a little different from your usual potato salad. It’s made with tender, slightly mashed potatoes mixed with crunchy cucumbers, carrots, and sometimes ham or boiled eggs, all tossed in a light and tangy Japanese mayo dressing. The texture is soft yet chunky, giving you that nice balance between smooth and crisp in every bite.
I love making this salad because it brings a fresh taste to any meal, and it’s super easy to whip up. What’s special about it is how the Japanese mayo gives it a unique flavor that’s richer and sweeter than regular mayo. I usually add a bit of rice vinegar or a touch of mustard to brighten it up. It always reminds me of family dinners where everyone reaches for just a little more before the main course even arrives.
This potato salad goes perfectly with grilled meats or as part of a bento lunch. I like to chill it in the fridge for an hour before serving because the flavors blend even better when it’s cold. It’s a dish that’s great for picnics, potlucks, or just a cozy dinner at home. Whenever I make it, it feels like sharing a little bit of Japan’s everyday comfort food right in my own kitchen.
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are great here because they stay creamy and hold their shape well. If you want a lighter texture, try using Russet potatoes, but be careful not to over-mash.
Cucumber: Thinly sliced cucumbers add a fresh crunch. If you can’t find English cucumbers, regular cucumbers work fine—just remove the seeds to avoid extra moisture.
Japanese Mayonnaise: Kewpie mayo has a richer, slightly sweet flavor with a hint of umami that sets this salad apart. If you don’t have it, regular mayo mixed with a little rice vinegar can work.
Ham and Carrots: These add color and texture but are optional. For a vegetarian option, swap ham for cooked edamame or roasted corn.
Rice Vinegar and Sugar: These balance the creaminess with a mild tang and sweetness. You can adjust the sugar to your taste or substitute with a mild honey or agave syrup.
How Do I Get the Perfect Potato Texture for This Salad?
The potatoes should be tender but not falling apart—this gives you that creamy yet chunky feel so each bite is interesting. Here’s how I do it:
- Start by placing peeled potato chunks in cold water to cook evenly and prevent the outside from getting mushy.
- Boil them until you can easily poke a fork through but the potatoes still hold their shape, about 10-15 minutes depending on size.
- Drain and let potatoes cool slightly to avoid steaming and becoming soggy.
- Use a fork or masher to gently break up the potatoes; don’t overdo it. Leave chunks for better texture.
- This gentle mashing helps the potatoes soak up the dressing without turning into a paste.
With these tips, your potato salad will be creamy, light, and full of delightful bites, just like the classic Japanese version!
Equipment You’ll Need
- Large pot – perfect for boiling potatoes evenly.
- Colander – helps drain potatoes and cucumbers well to avoid sogginess.
- Mixing bowl – roomy enough to combine all ingredients without spilling.
- Potato masher or fork – lets you mash potatoes gently, keeping some chunks.
- Whisk – great for blending the mayonnaise dressing smoothly.
- Knife and cutting board – for slicing cucumbers, dicing ham, and prepping veggies.
Flavor Variations & Add-Ins
- Swap diced ham with cooked, shredded chicken for a leaner protein option.
- Add boiled, chopped eggs for creaminess and extra protein.
- Try mixing in blanched edamame for a pop of green and fresh taste.
- Stir in a little wasabi mayo for a spicy kick that pairs well with the salad.
How to Make Japanese Potato Salad?
Ingredients You’ll Need:
For The Salad:
- 4 medium potatoes (Yukon Gold or similar), peeled and cut into chunks
- ½ cup cucumber, thinly sliced
- ¼ cup ham, diced (optional)
- 1 small carrot, peeled and finely diced (optional)
- 2 green onions, thinly sliced (some for garnish)
For The Dressing:
- ¼ cup Japanese mayonnaise (Kewpie preferred)
- 1 teaspoon rice vinegar
- ½ teaspoon sugar
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish (Optional):
- Shichimi togarashi (Japanese seven spice)
- Sliced green onions
How Much Time Will You Need?
Preparing this salad takes about 20 minutes for boiling and chopping, plus another 30 minutes to chill in the fridge. So, around 50 minutes total for the best, chilled flavor.
Step-by-Step Instructions:
1. Cook The Potatoes:
Put the potato chunks into a large pot filled with cold water. Bring it to a boil, then cook until the potatoes are tender but still hold their shape, around 10-15 minutes. Drain the potatoes and let them cool just enough to handle.
2. Prepare The Cucumbers:
While the potatoes cook, lightly sprinkle salt over the cucumber slices and let them rest for 10 minutes. Afterward, squeeze gently to remove excess water. This keeps your salad fresh and not watery.
3. Make The Dressing:
In a small bowl, whisk together the Japanese mayonnaise, rice vinegar, sugar, a pinch of salt, and black pepper until smooth. Taste and adjust the seasoning to your liking.
4. Assemble The Salad:
In a large bowl, roughly mash the potatoes with a fork or potato masher, leaving some chunks for texture. Add cucumbers, diced ham, diced carrot if using, and green onions. Pour the dressing over the ingredients and gently fold everything together. Be careful not to over-mash; you want to keep a nice mix of creamy and chunky.
5. Chill and Serve:
Transfer the salad to a serving bowl. Garnish with sliced green onions and sprinkle with shichimi togarashi if you like a little spice. Chill in your fridge for at least 30 minutes to let the flavors blend beautifully before serving.
Can I Use Regular Mayonnaise Instead of Japanese Mayonnaise?
Yes, you can! Japanese mayonnaise has a slightly sweeter and richer flavor, but regular mayo works well too. To mimic the taste, add a small splash of rice vinegar or a pinch of sugar to your regular mayo.
How Should I Store Leftover Japanese Potato Salad?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Give it a gentle stir before serving to redistribute the dressing, and keep it chilled to maintain freshness.
Can I Make This Potato Salad Ahead of Time?
Absolutely! Making it a few hours ahead or even the day before allows the flavors to meld beautifully. Just be sure to keep it refrigerated until you’re ready to serve.
What Can I Substitute for Ham in This Recipe?
If you want a vegetarian version, try adding cooked edamame, chickpeas, or even sautéed mushrooms for extra texture and flavor instead of ham.
