Japanese Potato Salad Recipe

Learn how to make authentic homemade Japanese potato salad with this easy recipe! The secret is in partially mashing the potatoes for that signature creamy-yet-chunky texture. Best made with Kewpie mayonnaise for traditional flavor, this crowd-pleasing side dish perfectly balances sweet, tangy, and savory elements.

Difficulty:

Beginner

Prep Time:

25 mins

Cook Time:

15 mins

Serves:

6 side servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">600g russet potatoes (about 3 medium potatoes)</li><li class="ingredients-single-item">1 medium carrot (about 100g)</li><li class="ingredients-single-item">1/2 English cucumber (about 100g)</li><li class="ingredients-single-item">1/4 onion (about 50g)</li><li class="ingredients-single-item">80g cooked ham (optional)</li><li class="ingredients-single-item">2 hard-boiled eggs</li><li class="ingredients-single-item">120g Japanese mayonnaise (Kewpie mayonnaise recommended)</li><li class="ingredients-single-item">1 tablespoon rice vinegar</li><li class="ingredients-single-item">2 teaspoons granulated sugar</li><li class="ingredients-single-item">1 teaspoon Dijon mustard (optional)</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">1/4 teaspoon freshly ground black pepper</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large pot for boiling potatoes</li><li class="equipment-single-item">Fine mesh strainer or colander</li><li class="equipment-single-item">Potato masher</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Peel the potatoes and cut them into 2.5cm (1-inch) cubes. Place in a large pot and cover with cold water. Add 1/2 teaspoon salt to the water. Bring to a boil over medium-high heat, then reduce to medium and simmer until the potatoes are fork-tender but not falling apart, about 10-15 minutes. Be careful not to overcook as you want them to hold some structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the potatoes are cooking, peel and dice the carrot into small 5mm (1/4-inch) pieces. Blanch the carrot pieces in boiling water for 2-3 minutes until slightly softened but still retaining some crunch. Immediately drain and plunge into ice water to stop the cooking process. This quick-cooking preserves the carrot's color and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Slice the cucumber very thinly (about 2mm thick). Place in a bowl and sprinkle with 1/4 teaspoon salt. Gently mix and let sit for 5-10 minutes. This draws out excess moisture, ensuring your salad won't become watery. Squeeze the cucumber slices firmly to remove as much liquid as possible, then pat dry with paper towels.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Thinly slice the onion and soak in cold water for 5-10 minutes to remove the harsh raw flavor. Drain well and pat dry. Dice the ham into small cubes. Peel the hard-boiled eggs and separate the whites from the yolks. Chop the egg whites finely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When the potatoes are cooked, drain thoroughly in a colander and return to the hot pot (off the heat). Allow them to steam dry for 2-3 minutes – this crucial step removes excess moisture for a better texture. Transfer to a large mixing bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the potatoes are still hot, partially mash them with a potato masher, leaving about 30% in small chunks. This partial mashing is the signature texture of Japanese potato salad – some smooth creaminess with occasional chunks for interest. Let cool for about 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small bowl, make the dressing by combining the Japanese mayonnaise, rice vinegar, sugar, mustard (if using), salt, and pepper. Crumble in the egg yolks and mix until smooth. The egg yolks add richness and a beautiful yellow color to the dressing.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the cooled vegetables, ham, and chopped egg whites to the potatoes. Pour the dressing over and fold everything together gently but thoroughly. Taste and adjust seasoning if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld together. Japanese potato salad actually improves in flavor after resting. Before serving, stir gently and taste again for seasoning, adding a little more mayonnaise if it seems dry.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Japanese Potato Salad?

Traditional Japanese potato salad combines russet potatoes, carrot, cucumber, onion, and ham with hard-boiled eggs. The dressing features Japanese Kewpie mayonnaise, rice vinegar, sugar, and seasonings to create that distinctive creamy-yet-tangy flavour profile.

How to cook Japanese Potato Salad at home?

Learn how to cook Japanese Potato Salad by partially mashing boiled potatoes for that signature texture, then combining with blanched carrots, salted cucumber slices, and a rich dressing made with Kewpie mayonnaise. The key techniques include removing excess moisture from vegetables and allowing the flavours to meld in the refrigerator before serving.

Why is Kewpie mayonnaise essential for authentic Japanese potato salad?

Kewpie mayonnaise is crucial because it contains egg yolks (not whites), rice vinegar, and MSG, giving it a distinctively rich, tangy, and umami-packed flavour that regular mayonnaise lacks. This Japanese condiment creates the authentic creamy texture and balanced sweet-savoury profile that defines this dish.

What's the secret to keeping vegetables crisp in potato salad?

The secret lies in proper preparation: salt cucumbers to draw out moisture, briefly blanch carrots rather than fully cooking them, and soak onions in cold water to retain crispness while removing harshness. These techniques create textural contrast against the creamy potatoes in the finished dish.

How far in advance can potato salad be prepared?

Japanese potato salad can be prepared up to 24 hours ahead and actually improves with time as flavours meld. Store in an airtight container in the refrigerator. If it seems dry before serving, simply stir in a bit more mayonnaise to refresh the creamy texture.

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