Japanese Potato Salad is a creamy, slightly sweet twist on the classic comfort food we all love. It’s made with tender boiled potatoes, crunchy carrots and cucumbers, and a touch of mayonnaise mixed with just the right amount of rice vinegar or apple cider vinegar. The salad often has a smooth, rich texture with little bits of soft boiled egg and ham or bacon for added flavor and heartiness.
I always find that this potato salad tastes best when it’s chilled well in the fridge for a few hours before serving. That downtime lets all the flavors come together and makes every bite refreshing and delicious. I like to add a little extra black pepper or a sprinkle of scallions on top to brighten it up. It’s such a simple recipe, but it wins everyone over with its delightful balance of creaminess, tanginess, and texture.
Whenever I bring Japanese Potato Salad to a gathering, it’s usually the first dish to disappear. I love serving it as a side with grilled chicken or as part of a bento box for lunch. It’s a versatile dish that feels homemade and special but is still easy to prepare. If you’re looking for a potato salad that’s a bit different from the usual, this one definitely deserves a spot on your table!
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold work best because they get creamy when boiled. Yukon Gold gives a buttery flavor and a nice texture. If you only have waxy potatoes, that’s fine, but mash carefully to avoid a gluey texture.
Cucumber: The cucumber adds crunch and freshness. English cucumbers with thin skins and fewer seeds are ideal. If you want, substitute with celery for crunch or skip blanching cucumber for more crispness but watch for moisture.
Japanese Mayonnaise: Kewpie mayonnaise is a must if you want authentic taste. It’s slightly sweeter and richer than regular mayo. If you can’t find it, use regular mayo mixed with a small splash of rice vinegar or lemon juice to mimic the tang.
Rice Vinegar: Adds a mild tang that balances the mayo’s richness. Apple cider vinegar works too. Avoid harsh vinegars like distilled white vinegar or red wine vinegar as they upset the balance.
Ham or Bacon: Optional but adds a smoky, savory note. For vegetarians, omit or use cooked mushrooms or smoked tofu for texture and taste.
How Can I Make My Japanese Potato Salad Creamy but Not Mushy?
Getting the potato texture just right is key. Over-mashing can make the salad gluey, while under-mashing leaves potatoes too firm.
- Cook potatoes with skin on to prevent water absorption during boiling.
- Drain and cool potatoes slightly before peeling; hot potatoes are fragile.
- Use a fork or potato masher to gently mash, leaving some small lumps for texture.
- Mix mayo and seasonings gently to avoid breaking the potatoes too much.
Also, blanch the cucumber quickly and drain thoroughly. This removes extra moisture that can water down the salad. Chilling the salad for an hour or more helps flavors blend and sets the creamy texture perfectly.
Equipment You’ll Need
- Large pot – perfect for boiling potatoes and eggs evenly.
- Small saucepan – handy for cooking diced carrots separately.
- Colander – great for draining vegetables and potatoes well.
- Potato masher or fork – helps you mash potatoes gently for the right texture.
- Mixing bowl – roomy enough to combine all ingredients without spilling.
Flavor Variations & Add-Ins
- Swap diced ham with cooked shredded chicken for a lighter protein option.
- Add chopped apple for a fresh, sweet crunch that contrasts nicely with creamy mayo.
- Mix in toasted sesame seeds or a splash of soy sauce for a subtle nutty, umami twist.
- Use thinly sliced radishes instead of cucumber for a sharper, peppery bite.
How to Make Japanese Potato Salad?
Ingredients You’ll Need:
Main Ingredients:
- 4 large potatoes (preferably starchy, like Russet or Yukon Gold)
- 1 medium carrot, peeled and diced
- ½ medium cucumber, diced
- ¼ cup diced ham or cooked bacon bits (optional)
- 2 large eggs
- ½ small onion, finely chopped (optional)
Dressing and Seasoning:
- ½ cup Japanese mayonnaise (such as Kewpie)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sugar
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh chives or dill for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes of active cooking and prep time. Add an extra hour for chilling the salad in the fridge to let all the flavors blend perfectly. So, plan for roughly 1 hour and 30 minutes total before serving.
Step-by-Step Instructions:
1. Cook the Potatoes and Eggs:
Place the potatoes with their skins on in a large pot and cover with cold water. Bring it to a boil and cook until tender when pierced with a fork, about 15 to 20 minutes. At the same time, hard boil the eggs by placing them in a saucepan under cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then cool in ice water and peel.
2. Prepare the Vegetables:
Boil the diced carrot in a small pot until just tender, about 3 to 4 minutes. Drain and let cool. Blanch the diced cucumber by dipping it in boiling water for about 30 seconds, then immediately transfer to ice water to keep it crisp. Drain well.
3. Mash Potatoes and Combine Ingredients:
Drain the cooked potatoes and let them cool slightly. Peel off the skin and roughly mash them with a fork or potato masher—leave some small chunks for texture. Peel and roughly chop the hard boiled eggs. In a large bowl, mix the mashed potatoes, carrots, cucumber, ham or bacon (if using), and chopped onions if you like.
4. Add Dressing and Season:
Add the Japanese mayonnaise, rice vinegar, sugar, salt, and black pepper to the bowl. Stir gently until everything is well combined but still chunky. Fold in the chopped eggs carefully to keep the texture perfect.
5. Chill and Serve:
Adjust the seasoning to your taste. Cover and chill the potato salad for at least one hour in the fridge so all the flavors blend nicely. Before serving, garnish with chopped chives or fresh dill for a fresh, colorful touch.
Can I Use Regular Mayonnaise Instead of Japanese Mayonnaise?
Yes, you can substitute regular mayo if you don’t have Japanese mayonnaise. To get closer to the authentic flavor, mix regular mayo with a small splash of rice vinegar or lemon juice to add a bit of tang.
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, and keep it chilled — this salad is best eaten cold.
Can I Prepare This Salad Ahead of Time?
Absolutely! It actually tastes better after chilling for at least an hour to let the flavors meld. You can make it up to a day ahead for easy entertaining.
What Can I Use Instead of Ham or Bacon?
If you prefer a vegetarian version, simply omit the ham or bacon, or replace it with sautéed mushrooms or smoked tofu for a similar savory bite.
