Enjoy our ultimate Japanese potato salad—a creamy, crunchy twist on a classic. Quick, refreshing, and perfect for potlucks and family meals. Try it today!
Japanese Potato Salad
Difficulty: ★★☆☆☆2
servings15
minutes15
minutesJapanese Potato Salad Ingredients
2 medium potatoes (~300g total)
Recommended Type: Russet or Yukon Gold.
Substitute: Red potatoes for a slightly firmer texture.1/4 onion, thinly sliced
Substitute: Shallot if onion is too strong, though onion is classic for sweetness.1/4 cucumber, sliced into 2–3 mm rounds
Optional Step: Salt the slices lightly and squeeze out moisture for a softer texture, or leave them raw for extra crunch.1/4 carrot (~50g), cut into half-moons or small dice
Substitute: Bell pepper strips for color if carrots are unavailable.30g ham (~1 oz), cut into strips
Substitute: Turkey or chicken ham, or cooked bacon bits for a smoky twist.5 tablespoons mayonnaise
Note: Japanese mayo (Kewpie) is slightly tangier & creamier.
Substitute: Regular mayo plus a small splash of rice vinegar or lemon juice.Salt & pepper, to taste
Japanese Potato Salad Directions
- Boil the Potatoes
Rinse thoroughly: Scrub each potato with skin on.
Place in a pot: Cover with water over medium heat. Boil until fork-tender (10–15 mins depending on size). A skewer or fork should insert smoothly.
Tip: Boiling with skins on helps preserve flavor. - Mash the Potatoes
Drain & peel: Once tender, drain the water. Peel skin while hot (use a cloth or gloves to avoid burning your fingers).
Mash: While still warm, use a wooden spatula or potato masher to coarsely mash. Leave some small lumps for texture.
Cool down: Let the mash rest until it’s just warm (around 105–115°F / 40–45°C). This prevents the mayo from separating when mixed. - Microwave the Onion & Carrot
Cut onion: Thinly slice onion lengthwise (or in half-rings).
Dice carrot: In half-moons or small chunks (~1/4 inch thick).
Place in a microwave-safe dish: Cover with plastic wrap.
Microwave (600W) for about 1 minute 30 seconds.Adjust time if onion is still too raw or carrot too firm.
Drain: After microwaving, gently squeeze the onion to remove excess moisture, which reduces pungency and adds sweetness. Carrot should remain slightly crisp for texture. - Slice the Cucumber
Cut the cucumber into 2–3 mm rounds (about 1/8 inch).
No salting needed if you prefer a fresh “crunch.” For a slightly softer texture, lightly salt the slices, rest 5–10 mins, then squeeze dry. - Prepare the Ham
Ham: Cut into short strips or “matchsticks.”
Protein adds umami (amino acids) and color variation. - Combine with Mayonnaise
Check potato temperature: You want it “warm” not “hot.”
Mix: In a large bowl, add the mashed potatoes, onion, carrot, cucumber, ham, and 5 tablespoons mayonnaise. Stir gently until evenly combined.
Texture Tip: If potatoes are more finely mashed, they absorb more mayo; adjust quantity as desired. - Season with Salt & Pepper
Taste & Adjust: The final flavor depends on the potato size and how finely you mashed them. Start with a pinch or two of salt & pepper, then add more if needed.
Optional: A small splash of vinegar or extra mayo can be added for personal preference.
Notes
- Tips & Points
Mash While Hot: Hot potatoes mash without releasing excess starch, creating a fluffy texture.
Onion Preparation: Microwaving or lightly boiling onion eliminates harshness, making it sweet and more pleasant.
Cucumber Crunch: Keeping them raw adds a refreshing bite. If you prefer less water, salt them briefly to draw out moisture.
Adjust Mayo: Creaminess is a personal preference. For a lighter salad, reduce mayo or add Greek yogurt.
Storage: Best eaten the same day. If refrigerated, it may thicken—loosen with a bit of milk or extra mayo if needed.