Japanese Potato Salad
Japanese Potato Salad is a creamy, fluffy dish with a little twist that sets it apart from your usual potato salad. It combines tender, mashed potatoes with crunchy cucumber, sweet…
Tip: save now, cook later.Japanese Potato Salad is a creamy, fluffy dish with a little twist that sets it apart from your usual potato salad. It combines tender, mashed potatoes with crunchy cucumber, sweet carrot, and sometimes a bit of ham or boiled egg, all brought together with Japanese mayo for a smooth and tangy finish.
I love this potato salad because it’s just a bit lighter and more refreshing than the typical versions I’m used to. The mayo used here is a little different—it has a nice balance of sweetness and tang that makes every bite taste just right. When I make it, I like to mash the potatoes so there are still some little chunks left for texture; it keeps things interesting.
This salad always goes great as a side dish with grilled meats or even on its own as a simple snack. I find that serving it chilled really brings out all the flavors. Whether it’s a picnic or a home-cooked meal, Japanese Potato Salad is one of those dishes that feels familiar yet slightly special every time I whip it up.
Key Ingredients & Substitutions
Potatoes: Yukon Gold work great here for their creamy texture and buttery flavor. Russets are fine too but can be fluffier. I like to leave some potato chunks to keep the salad interesting.
Japanese Mayonnaise: Kewpie mayo adds a bit of sweetness and tang that’s hard to replace. If you can’t find it, try regular mayo mixed with a little rice vinegar or lemon juice for a similar taste.
Cucumber: Salting and squeezing out moisture prevents the salad from becoming watery. You can use English cucumber as a less bitter and seedless option.
Carrot & Onion: Carrots add sweetness and color. Onions are optional but add a nice light crunch and bite. You can swap onions with scallions or chives for a milder flavor.
Egg & Ham: The egg mixed in the salad gives creaminess and richness, while the ham adds saltiness and texture. For a vegetarian version, skip ham or use smoked tofu.
How Do I Get the Perfect Creamy Yet Chunky Potato Texture?
The key to the texture is not over-mashing the potatoes. Here’s what I do:
- Cook potatoes whole with skin to keep them from getting too waterlogged.
- Peel when still warm—it’s easier and keeps moisture in.
- Use a fork or potato masher to mash gently, leaving some small chunks for bite.
- Mix in other ingredients gently so the potatoes don’t become mushy.
This way, your salad ends up creamy but still has some great mouthfeel with soft potato chunks, which I find really satisfying.
Equipment You’ll Need
- Large pot – perfect for boiling whole potatoes and carrots evenly.
- Colander – to easily drain cooked vegetables without losing any.
- Mixing bowl – roomy enough to toss all ingredients without spilling.
- Potato masher or fork – lets you mash potatoes gently, keeping some chunks for texture.
- Sharp knife and cutting board – for dicing cucumbers, carrots, and ham precisely.
- Small bowl – helpful for salting and squeezing cucumber to remove excess water.
Flavor Variations & Add-Ins
- Swap ham for cooked shrimp to add a light seafood twist that pairs well with mayo.
- Use apple or celery for crisp sweetness if you want extra crunch and freshness.
- Add a pinch of wasabi powder or a dash of soy sauce for a subtle Japanese flavor boost.
- Mix in thinly sliced radishes or pickled ginger for a tangy, zesty kick.
How to Make Japanese Potato Salad?
Ingredients You’ll Need:
For The Salad:
- 4 medium potatoes (Yukon Gold or Russet)
- 1 medium carrot, peeled and diced
- ½ cup cucumber, diced
- ¼ cup onion, finely chopped (optional)
- 2 hard-boiled eggs (1 for mashing into salad, 1 for garnish)
- ¼ cup ham or cooked bacon, diced (optional)
- 1-2 stalks scallions or green onions, thinly sliced, for garnish
For The Dressing:
- ½ cup Japanese mayonnaise (Kewpie mayo recommended)
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
How Much Time Will You Need?
This recipe takes about 30 minutes of prep and cooking time plus 30 minutes of chilling time to let the flavors come together. Most of the time is hands-off, just boiling veggies and cooling, so you can get other things ready!
Step-by-Step Instructions:
1. Cook the Potatoes and Carrots:
Place the whole, unpeeled potatoes into a large pot of salted water. Bring to a boil and cook until the potatoes are tender when poked with a fork, about 15-20 minutes. At the same time, boil the diced carrot in a separate pot or after potatoes are done, until just tender (about 5 minutes). Drain both and set aside.
2. Prepare the Cucumber and Eggs:
Dice the cucumber into small pieces. Sprinkle lightly with salt and let sit for 5-10 minutes to draw out moisture. Gently squeeze the cucumber to remove excess water. Peel the hard-boiled eggs. Reserve one whole egg for garnish, and finely chop or mash the other to mix into the salad.
3. Mash the Potatoes:
Once the potatoes are cool enough to handle, peel off the skins. Place them in a large mixing bowl and roughly mash them—leave some chunks for nice texture.
4. Combine All Ingredients:
Add cooked carrots, cucumber, onion (if using), ham or bacon (if using), and the mashed egg to the potatoes. Mix gently.
5. Make the Dressing and Toss:
In the bowl, add Japanese mayonnaise, rice vinegar, sugar, salt, and black pepper. Stir everything together carefully until creamy and well combined. Adjust seasoning if needed.
6. Garnish and Chill:
Transfer the potato salad to a serving dish. Garnish with slices or quarters of the reserved hard-boiled egg and sprinkle with thinly sliced scallions. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld beautifully.
Enjoy your creamy, flavorful Japanese Potato Salad—perfect as a refreshing side or light snack!
Can I Use Regular Mayonnaise Instead of Japanese Mayonnaise?
Yes, you can substitute regular mayonnaise if you don’t have Japanese mayo. For a closer flavor, mix in a teaspoon of rice vinegar or lemon juice to add the mild tanginess characteristic of Kewpie mayo.
How Should I Store Leftovers?
Store Japanese Potato Salad in an airtight container in the fridge. It’s best eaten within 2-3 days. Give it a gentle stir before serving, as the texture may firm up when chilled.
Can I Make This Salad Ahead of Time?
Absolutely! Preparing the salad a few hours or even a day ahead allows the flavors to meld nicely. Just keep it covered in the fridge and give it a quick stir before serving.
What Can I Substitute for Ham or Bacon?
If you prefer a vegetarian version, omit the ham or bacon or replace them with diced smoked tofu or cooked mushrooms for a similar savory note.
