Japanese Potato Salad
Japanese Potato Salad is a creamy, comforting dish with a slightly different twist than the classic version you may know. It usually blends tender mashed potatoes with crunchy cucumber, sometimes…
Tip: save now, cook later.Japanese Potato Salad is a creamy, comforting dish with a slightly different twist than the classic version you may know. It usually blends tender mashed potatoes with crunchy cucumber, sometimes bits of carrot, and a touch of tangy Japanese mayo, creating a perfect balance of smooth and crisp textures. The subtle sweetness and gentle flavors make it a delightful side that’s easy to enjoy any time.
I love making this salad because it’s so quick to whip up and feels like a little taste of Japan right at home. A tip I’ve learned is to mash the potatoes just enough to keep some chunkiness, which adds to the lovely texture. Also, using Japanese mayo really makes a difference—it’s a bit richer and tangier than regular mayo, and I think it brings the whole dish together in a special way.
My favorite way to enjoy Japanese Potato Salad is chilled, straight from the fridge, alongside grilled chicken or fresh sushi. It’s one of those side dishes that everyone seems to love, whether at a family dinner or a picnic. Every time I serve it, I’m reminded of simple meals with friends and how good it feels to have something so tasty and easy on the plate.
Key Ingredients & Substitutions
Potatoes: Waxy potatoes like Yukon Gold or red potatoes hold their shape well and give the salad a nice texture. Russet potatoes can be used but might become too mushy.
Cucumber: Salting the cucumber is important to remove extra water and keep the salad from getting soggy. If you don’t have cucumber, you can try thinly sliced celery for crunch.
Japanese Mayonnaise: Kewpie mayo’s rich and tangy flavor is a key to this salad. If unavailable, mix regular mayo with a little rice vinegar and a pinch of sugar for a similar taste.
Ham or Bacon: These are optional but add a nice savory touch. For a vegetarian version, skip the meat or use smoked tofu cubes.
Rice Vinegar and Sugar: They brighten up and balance the mayo’s richness. You can adjust the sweetness and tanginess to your preference.
How Do You Get the Perfect Potato Texture?
The potatoes should be cooked until just tender, not mushy, so they hold some chunks for texture in the salad. Here’s how I do it:
- Cut potatoes into equal chunks for even cooking.
- Start boiling potatoes in cold, salted water to cook them gently.
- Check tenderness with a fork after about 12-15 minutes; a fork should slide in easily but the potato should keep its shape.
- Drain and let potatoes steam dry for a few minutes — this helps remove excess moisture.
- When mashing, don’t overdo it. Leave some chunks for a nice bite.
This method keeps the salad creamy but with enough chunkiness to make each bite interesting.
Equipment You’ll Need
- Large pot – perfect for boiling potatoes and carrots evenly.
- Colander – helps drain boiled veggies well without losing any pieces.
- Mixing bowl – roomy enough to combine potatoes and other ingredients comfortably.
- Fork or potato masher – I like using a fork for gentle mashing to keep some potato chunks.
- Knife and cutting board – for chopping cucumbers, carrots, and ham or bacon.
Flavor Variations & Add-Ins
- Swap ham for cooked shrimp to add a fresh seafood twist that pairs well with mayo.
- Add boiled egg pieces for extra creaminess and protein.
- Mix in thinly sliced apple for a subtle sweet crunch contrast.
- Sprinkle a little wasabi powder or mix in a small amount of mustard for a spicy kick.
How to Make Japanese Potato Salad?
Ingredients You’ll Need:
Vegetables:
- 4 medium-sized potatoes (preferably waxy like Yukon Gold or red potatoes)
- 1 small carrot, finely diced
- 1/2 cucumber, thinly sliced and salted to draw out moisture
- 1/4 cup thinly sliced green onions or scallions
Other Ingredients:
- 3-4 slices deli ham or cooked bacon, chopped (optional)
- 1/3 cup Japanese mayonnaise (e.g., Kewpie mayo)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- Salt and pepper to taste
- Pinch of paprika or shichimi togarashi (optional, for garnish)
How Much Time Will You Need?
This Japanese Potato Salad takes about 15 minutes to prepare and cook the vegetables, plus about 1 hour of chilling time in the refrigerator to let the flavors blend well.
Step-by-Step Instructions:
1. Cook the Potatoes:
Wash the potatoes well and chop them into even chunks, leaving the skin on. Put them in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 15 minutes until the potatoes are tender but not falling apart. Drain and let them cool a bit.
2. Prepare the Carrot and Cucumber:
While the potatoes cook, dice the carrot and boil or steam it until tender, about 5 minutes. Slice the cucumber thinly, sprinkle with salt, and let it sit for 10 minutes to draw out extra moisture. Then gently squeeze and drain the cucumber.
3. Mash and Mix Ingredients:
In a large bowl, gently mash the potatoes until mostly smooth, leaving a few chunks for texture. Add the cooled carrots, drained cucumber, green onions, and ham or bacon if using.
4. Make the Dressing and Combine:
In a small bowl, stir together the Japanese mayonnaise, rice vinegar, and sugar. Pour this dressing over the potato mixture and gently fold everything together. Add salt and pepper to taste.
5. Chill and Serve:
Cover the salad and chill it in the refrigerator for at least one hour to let the flavors meld. Before serving, sprinkle with a pinch of paprika or shichimi togarashi for a little extra kick and garnish.
Can I Use Regular Mayonnaise Instead of Japanese Mayonnaise?
Yes, you can substitute regular mayonnaise if you don’t have Japanese mayo on hand. To mimic the richer, tangier flavor of Japanese mayo, mix in a little rice vinegar and a pinch of sugar. This helps keep the salad’s authentic taste.
How Should I Store Leftover Japanese Potato Salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again, as the ingredients may settle or separate a bit.
Can I Prepare This Salad Ahead of Time?
Absolutely! Making the salad a few hours or even the day before allows the flavors to develop nicely. Just keep it refrigerated and add any garnishes right before serving.
What Can I Use If I Don’t Have Rice Vinegar?
You can replace rice vinegar with apple cider vinegar or white wine vinegar in the same amount. Just be sure to taste and adjust the seasoning to maintain a balanced tanginess in the salad.
