Japanese Potato Salad
Japanese Potato Salad is a creamy, slightly tangy side dish that's completely different from the usual American version. It features soft potatoes mixed with crunchy cucumbers, carrots, and sometimes onions…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Japanese Potato Salad is a creamy, slightly tangy side dish that’s completely different from the usual American version. It features soft potatoes mixed with crunchy cucumbers, carrots, and sometimes onions or ham, all blended with a light mayo dressing that has a hint of sweetness and mustard for a little extra kick.
I love how this salad balances textures—the potatoes are smooth and fluffy, while the fresh veggies add just the right amount of crunch. It’s one of those dishes that feels both comforting and refreshing at the same time. Whenever I make it, I like to mash the potatoes just enough to keep some small lumps, so it feels more homemade and hearty.
This salad works great as a side for grilled chicken or fish, or even as a snack by itself. I often bring it along to picnics or family dinners because everyone seems to enjoy its unique flavors. It’s a simple recipe that brings a little bit of Japan into your kitchen, and I’m always excited when I get to share it with friends who haven’t tried it before!
Key Ingredients & Substitutions
Yukon Gold potatoes: These are perfect for this salad because they hold their shape but become soft and creamy when cooked. If you don’t have Yukon Gold, red potatoes or russets work, but be gentle when mashing russets as they can turn too mushy.
Japanese mayonnaise: Kewpie mayo is slightly sweeter and richer than regular mayo, making the salad taste authentic. If you can’t find it, use regular mayo with a small drop of rice vinegar or lemon juice to mimic the tang.
Cucumber and carrot: These add crunch and freshness. If cucumbers aren’t available, celery can be used for a similar crunch. Carrots can be swapped with radishes for a peppery twist.
Rice vinegar: This gives a mild tang to balance the richness. Apple cider vinegar is a good substitute, but avoid strong vinegars like white distilled vinegar as they can overpower the flavors.
How Do You Get the Perfect Texture in Japanese Potato Salad?
The texture is key here—creamy with small chunky pieces and crunchy veggies. Follow these tips:
- Cook potatoes until just tender, not too soft. Overcooked potatoes will break down and become gluey.
- After draining, steam the potatoes briefly in the pot to dry excess water. This prevents watery salad.
- Mash the potatoes gently, leaving some lumps for a homemade feel.
- Salt cucumbers and squeeze out moisture before mixing to keep the salad from becoming soggy.
- Soaking sliced onions in cold water softens their sharp bite, making them blend better.
By paying attention to these steps, you’ll get a light, creamy salad that still has a nice bite and stays fresh!
Equipment You’ll Need
- Medium pot – perfect for boiling potatoes and carrots evenly.
- Colander – helps drain and rinse vegetables quickly after boiling or soaking.
- Mixing bowl – a big one to toss all ingredients gently without spilling.
- Potato masher or fork – for mashing potatoes just enough to keep some texture.
- Sharp knife and cutting board – essential for slicing cucumbers, carrots, and onions thinly.
Flavor Variations & Add-Ins
- Add cooked ham or bacon bits for extra savory flavor and a protein boost.
- Mix in corn kernels or sweet peas for a bit of natural sweetness and color.
- Swap cucumbers with thinly sliced radishes for a peppery crunch.
- Include a pinch of mustard in the dressing to give the salad a gentle tangy bite.
How to Make Japanese Potato Salad?
Ingredients You’ll Need:
- 4 medium Yukon Gold potatoes (about 1 pound)
- 1 small carrot, peeled and sliced
- 1/2 cucumber, thinly sliced
- 1/4 small onion, thinly sliced
- 2 hard-boiled eggs, chopped
- 1/2 cup Japanese mayonnaise (such as Kewpie)
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 teaspoon sugar
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped green onions (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and cooking, plus at least 30 minutes of chilling time to let the flavors meld together. It’s a quick and refreshing dish perfect for any meal!
Step-by-Step Instructions:
1. Cook the Potatoes:
Peel the potatoes and cut them into chunks. Put them in a pot and cover with cold water. Bring to a boil and cook until the potatoes are tender but still hold their shape, about 15 minutes. Drain the water, return the potatoes to the pot, cover, and let them steam for a few minutes to remove extra moisture.
2. Prepare the Vegetables:
While the potatoes cook, blanch the sliced carrots in boiling water for about 2 minutes until slightly tender. Drain and set aside. Thinly slice the cucumber, sprinkle with a little salt, and let it sit for 10 minutes to draw out moisture. Gently squeeze and pat dry the cucumber slices. Thinly slice the onion and soak in cold water for 10 minutes to reduce sharpness, then drain.
3. Mash and Mix:
Using a potato masher or a fork, lightly mash the potatoes, leaving some small lumps for texture. Add the blanched carrots, cucumber, onions, and chopped hard-boiled eggs to the mashed potatoes.
4. Make the Dressing and Combine:
In a small bowl, mix together the Japanese mayonnaise, rice vinegar (or apple cider vinegar), sugar, and a pinch of salt. Pour this dressing over the potato mixture and gently fold everything together until well combined. Adjust salt and pepper to your taste.
5. Chill and Serve:
Cover the salad and chill it in the refrigerator for at least 30 minutes before serving to let the flavors blend nicely. Garnish with chopped green onions and a sprinkle of black pepper just before serving.
Can I Use Regular Mayonnaise Instead of Japanese Mayonnaise?
Yes, you can! Simply add a small splash of rice vinegar or lemon juice to regular mayonnaise to mimic the tangier, slightly sweeter flavor of Japanese mayo.
How Long Can I Store Japanese Potato Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The salad is best enjoyed fresh, as the texture and flavors may change after longer storage.
Can I Prepare This Salad Ahead of Time?
Absolutely! Prepare the salad a few hours in advance and chill it to allow the flavors to meld. Just be sure to squeeze excess moisture from the cucumbers before mixing to keep it from getting soggy.
What Can I Substitute for Cucumbers if I Don’t Have Any?
Celery or radishes make great crunchy substitutes that add a fresh texture and slightly different flavors to the salad.