Japanese Potato Salad is a creamy and comforting dish that feels a little different from the usual potato salad you might know. It’s made with tender potatoes, crunchy cucumbers, carrots, and sometimes ham or boiled eggs, all mixed with a smooth, slightly sweet mayonnaise dressing that gives it a light and refreshing taste. The texture is pleasantly soft with just the right amount of crunch, making every bite interesting and satisfying.
I always appreciate how simple ingredients come together in this salad to create something so delicious. One of my favorite things about it is how easily the flavors blend—there’s a gentle sweetness and a touch of tang that makes you want to keep going back for more. I like to chill it well before serving because the cold really helps the flavors settle and makes it so refreshing, especially on warm days.
This salad works perfectly as a side dish for so many meals, from grilled meats to sushi or even as a light lunch on its own. I often serve it at family gatherings or picnics because it’s easy to make in advance and everyone seems to love the unique twist it puts on classic potato salad. It’s a simple recipe that brings a little taste of Japan to your table and always gets compliments whenever I make it.
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets or Yukon Golds for a fluffy texture. I like Yukon Gold because they mash well but still hold some shape, giving a nice creaminess without being gluey.
Japanese Mayonnaise: This is milder and sweeter than regular mayo. If you can’t find Kewpie, try mixing regular mayo with a little honey or a splash of rice vinegar to mimic the sweet tang.
Cucumber: Salting and draining cucumbers is key to avoid a watery salad. English or Japanese cucumbers are great because they have fewer seeds and less bitterness.
Vegetables & Extras: Carrots and peas add color and crunch, making the salad fresh. Ham and hard-boiled eggs give protein and richness, but they are optional if you prefer vegetarian or lighter versions.
How Do I Get the Perfect Texture Without Mushy Potatoes?
Keeping the right potato texture is important to Japanese Potato Salad. The potatoes should be soft but still have some small chunks, so the salad isn’t just a blob.
- Boil potatoes whole or in large chunks until just tender when pierced with a fork.
- Drain well to remove excess water, then mash gently with a fork or potato masher. Don’t over mash—leave some small lumps.
- Mix potatoes with other ingredients while still slightly warm to help them absorb flavors better.
- Let the salad chill in the fridge for at least an hour to let the flavors blend and firm up the texture.
Equipment You’ll Need
- Large pot – perfect for boiling potatoes, carrots, and peas all in one place.
- Colander – helps drain the boiled veggies quickly to avoid sogginess.
- Mixing bowl – big enough to combine all ingredients without making a mess.
- Wooden spoon or spatula – for gently folding the salad without breaking up the potatoes too much.
- Peeler – makes peeling potatoes and carrots fast and easy.
Flavor Variations & Add-Ins
- Swap ham with cooked shrimp for a light seafood twist that pairs well with mayo.
- Use smoked salmon instead of ham for a richer, more savory flavor.
- Add thinly sliced radishes for extra crunch and a slight peppery kick.
- Mix in chopped boiled eggs for extra creaminess and protein.
How to Make Japanese Potato Salad?
Ingredients You’ll Need:
Vegetables and Protein:
- 4 medium potatoes, peeled and cut into chunks
- 1 small carrot, thinly sliced
- ½ cup frozen green peas
- ½ cucumber, thinly sliced
- ½ small onion, thinly sliced (optional)
- 3 slices ham or cooked bacon, chopped (optional)
- 3 hard-boiled eggs, chopped (optional)
Dressing and Seasonings:
- ½ cup Japanese mayonnaise (like Kewpie)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt, to taste
- Freshly ground black pepper, to taste
Garnish:
- Dried parsley
- Pinch of paprika
How Much Time Will You Need?
This salad takes about 30 minutes to prepare and cook – including boiling the potatoes and vegetables. Then, chill it in the refrigerator for at least 1 hour before serving to let the flavors come together beautifully.
Step-by-Step Instructions:
1. Cook the Potatoes:
Place the potato chunks in a pot with salted water. Boil them for about 10-15 minutes, or until they are tender but not falling apart. Drain the water, and mash the potatoes roughly with a fork or masher. Let them cool slightly.
2. Prepare the Vegetables:
In a separate pot, boil the sliced carrot and green peas for 3-4 minutes until tender. Drain and set aside to cool. If you’re using cucumber, sprinkle a little salt over the slices and let them sit for 5-10 minutes to draw out excess water. Pat dry with a paper towel.
3. Combine Ingredients:
In a large bowl, mix the mashed potatoes, cooked carrots, peas, cucumbers, onion (if using), chopped ham or bacon (if using), and chopped hard-boiled eggs (if using).
4. Make the Dressing and Toss Salad:
In a small bowl, stir together the Japanese mayonnaise, rice vinegar, sugar, salt, and pepper. Pour this dressing over the potato mixture, then gently fold everything together until well combined. Taste and adjust the seasoning if needed.
5. Chill and Serve:
Cover the salad and chill it in the refrigerator for at least 1 hour. Just before serving, sprinkle dried parsley and a pinch of paprika on top for a nice color and subtle flavor.
Can I Use Regular Mayonnaise Instead of Japanese Mayonnaise?
Yes, you can substitute regular mayonnaise if you don’t have Japanese mayo. To mimic the slightly sweet and tangy flavor, add a small drizzle of honey or extra rice vinegar to the mayo before mixing it in.
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, as the dressing may separate slightly after chilling.
Can I Make This Salad Ahead of Time?
Absolutely! In fact, chilling the salad for at least an hour helps the flavors meld beautifully. You can prepare it the day before for best results.
What’s the Best Way to Avoid Watery Salad?
Be sure to salt and drain the cucumbers well to remove excess moisture. Also, drain boiled vegetables thoroughly before mixing to keep your salad creamy and not soggy.