Japanese Potato Salad
Japanese Potato Salad is a creamy and comforting side dish with a twist. It’s mashed potatoes mixed with crunchy cucumbers, sweet carrots, and sometimes ham or boiled eggs, all tossed…
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Japanese Potato Salad is a creamy and comforting side dish with a twist. It’s mashed potatoes mixed with crunchy cucumbers, sweet carrots, and sometimes ham or boiled eggs, all tossed in a mild, tangy Japanese mayo. The texture is smooth with little pops of freshness and a hint of sweetness that makes it unique from your usual potato salad.
I love making this salad when I want something a little different but still familiar. It’s easy to whip up and feels light, thanks to the cucumbers and carrots, but still filling with the potatoes. Whenever I serve it, people always get curious about that slight sweetness and creamy texture, and then they keep coming back for more.
My favorite way to eat Japanese Potato Salad is alongside some grilled chicken or as part of a bento box lunch. It also works well chilled on warm days, making it a great picnic or barbecuing side. I find that letting it rest in the fridge for a bit really helps the flavors blend together nicely, so I like to make it a little ahead whenever I can.
Key Ingredients & Substitutions
Potatoes: Yukon Gold works great here because it’s creamy yet holds chunks well. You can use russet potatoes but they may be drier and fluffier. I like leaving some potato pieces chunky for texture.
Cucumber: Salted and drained cucumber adds a fresh crunch without watering down the salad. If you can’t find Japanese cucumbers, English cucumbers or any thin-skinned variety work too.
Japanese Mayonnaise: Kewpie mayo gives this salad its mild sweetness and rich flavor. If unavailable, try mixing regular mayo with a small splash of rice vinegar and a pinch of sugar to mimic its taste.
Carrot: Grated or julienned carrots add color and a little sweetness. Blanching them quickly softens their bite, but raw also works for more crunch.
Rice Vinegar & Sugar: These balance the mayo’s richness with a bright, slightly sweet touch. You can swap rice vinegar for white wine vinegar or apple cider vinegar in a pinch.
How Do You Get the Perfect Creamy Texture Without Overmixing?
Getting the right consistency is key for this salad. The potatoes should be partly mashed but still chunky for a great mouthfeel.
- Cook potatoes until just tender—overcooked ones can break down too much and become gluey.
- Mash gently with a fork or potato masher, leaving some lumps.
- Add mayo and vinegar carefully, then fold ingredients together using a spatula or large spoon rather than stirring vigorously.
- Stop mixing as soon as everything is coated and combined to keep the salad light.
Letting the salad chill for 30 minutes helps the flavors meld and the mayo to set slightly, giving a smoother texture that’s easy to enjoy.
Equipment You’ll Need
- Large pot – to boil the potatoes evenly until tender.
- Colander – for draining potatoes and cucumbers after salting.
- Potato masher or fork – helps mash the potatoes lightly without turning them into glue.
- Mixing bowl – large enough to toss all the ingredients comfortably.
- Sharp knife and cutting board – for chopping cucumbers, carrots, and eggs.
Flavor Variations & Add-Ins
- Add cooked shrimp or crab for a seafood twist that pairs well with the creamy mayo.
- Mix in chopped ham or cooked bacon for extra smoky, savory flavor.
- Use thinly sliced radish or daikon instead of cucumber for a peppery crunch.
- Sprinkle a little toasted sesame seeds or drizzle sesame oil to add a nutty depth.
How to Make Japanese Potato Salad?
Ingredients You’ll Need:
Main Ingredients:
- 4 medium potatoes (Yukon Gold or similar)
- 1 medium carrot, finely julienned or grated
- 1 small cucumber, thinly sliced
- 2 hard-boiled eggs, chopped
Dressing & Seasoning:
- ¾ cup Japanese mayonnaise (e.g., Kewpie)
- 1 tsp rice vinegar
- ½ tsp sugar
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley or mitsuba, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the vegetables and eggs, about 15-20 minutes to boil potatoes, and an additional 30 minutes chilling time. In total, you can expect around 45-60 minutes from start to ready-to-serve, including time for flavors to blend nicely in the fridge.
Step-by-Step Instructions:
1. Boil and Mash the Potatoes:
Peel the potatoes and cut them into large chunks. Place them in a pot, cover with cold water, and bring to a boil. Cook until they are tender but not falling apart, usually about 15 to 20 minutes. Drain the potatoes and let them cool just enough to handle. Gently mash them, leaving some chunks for a nice texture, and set aside.
2. Prepare the Vegetables and Eggs:
Wash and thinly slice the cucumber. Sprinkle it lightly with salt, then let it sit for 10 minutes to draw out excess water. After that, gently squeeze and drain the cucumber well. Finely julienne or grate the carrot; you may steam or blanch it briefly (1-2 minutes) if you’d like it a little softer. Chop the hard-boiled eggs into bite-size pieces.
3. Mix and Season the Salad:
In a large mixing bowl, combine the mashed potatoes, drained cucumber, carrot, and chopped eggs. Add the Japanese mayonnaise, rice vinegar, sugar, and salt. Using a gentle folding motion, mix everything together until well combined—be careful not to overmix, so the salad stays creamy and light rather than gluey. Taste and adjust seasoning with extra salt and freshly ground black pepper as you like.
4. Chill and Serve:
Transfer the potato salad to a serving dish. Sprinkle the top with freshly ground black pepper and finely chopped parsley or mitsuba for a fresh finish. Chill in the refrigerator for at least 30 minutes before serving. This resting time helps all the flavors marry beautifully, making the salad even more delicious!
Can I Use Regular Mayonnaise Instead of Japanese Mayonnaise?
Yes, you can! To mimic the slightly sweet and tangy flavor of Japanese mayo, mix regular mayonnaise with a small splash of rice vinegar and a pinch of sugar before adding it to the salad.
How Should I Store Leftovers?
Store leftover Japanese Potato Salad in an airtight container in the refrigerator. It’s best eaten within 2-3 days for freshness. Give it a gentle stir before serving again.
Can I Prepare This Salad Ahead of Time?
Absolutely! Making it a few hours or even a day ahead allows the flavors to blend more deeply. Just keep it chilled and stir gently before serving.
Can I Substitute Other Vegetables for Cucumber?
Yes, thinly sliced radish or daikon work great for a similar crunch with a slightly peppery twist. Just salt and drain them like the cucumber to avoid watering down the salad.
