Japanese Potato Salad (ポテト サラダ)

Japanese potato salad is a classic side dish featuring soft and fluffy boiled potatoes, crunchy vegetables like cucumber and carrot, salty ham, and sweet corn, all mixed with a creamy and tangy dressing made of Japanese Kewpie mayo and rice wine vinegar!

What is Japanese potato salad?

Japanese potato salad is a hearty twist on traditional potato salad and a favorite Japanese comfort food! It’s loaded with slices of ham, hard boiled egg, and crunchy cucumber to keep you satisfied for hours.

What makes this potato salad really stand out is the dressing! After several attempts, I’ve found the perfect balance of sweet, salty, creamy, and tangy flavors which I share in this recipe.

The key to the best Japanese potato salad is to use Japanese mayo as it’s creamier and a bit saltier than American mayo. I highly recommend this for the most authentic flavor.

A popular brand of Japanese mayo is Kewpie mayo, which you can find in most Asian grocery stores or the Asian aisle of your supermarket. What makes it extra creamy is the high amount of egg yolks used in their recipe, according to their website.

Ingredients for Japanese Potato Salad

Potatoes – Many recipes use russet potatoes but I prefer using creamer potatoes for a creamier flavor. However, if you prefer a fluffier texture, feel free to use russet potatoes.

Japanese mayo – This is an essential ingredient in Japanese potato salad. It’s more creamy and savory compared to regular mayo. I highly recommend the Kewpie brand.

Ham – Ham is a popular ingredient found in this dish. Use any ham, smoked or cured. It adds a salty, meaty element to this hearty dish.

Cucumber – Cucumber is another main ingredient. It’s always sliced thin and salted to draw out the liquid, which is then squeezed out and drained. This technique results in very crunchy, salted cucumber bits, which add a crunchy texture to this salad. I recommend using English, Japanese, or Persian cucumbers due to their lower seed content.

Carrots – Crunchy pieces of carrot are usually found in this dish to add color and texture. I prefer them slightly blanched to soften the texture so I add them during the last few minutes of boiling the potatoes.

Step by Step Instructions

Here’s how to make Japanese potato salad with helpful step by step instructions and photos:

1. Toss the cucumber slices with salt and set it aside to draw out the liquid. Squeeze and drain out this liquid and set it aside. The slices should be very crunchy and well-seasoned. If you find it too salty, you can rinse them once and drain them well.
2. Mix together the Kewpie mayo, rice wine vinegar, sugar, salt, and pepper. Taste it and adjust the seasonings to your liking. It should be a perfect balance of savory, creamy, and tangy flavors with a hint of sweetness.
3. Boil the potatoes until tender, adding the diced carrots during the last few minutes. In a large bowl, add the potatoes, carrots, hard-boiled eggs, ham, and corn.
4. Add the dressing and mash the potatoes to your desired consistency while mixing it all. Serve it immediately or store it in the fridge to serve cold.

Helpful Tips

• Cut the potato into medium chunks for faster cooking. Use russet potatoes for a fluffier texture. For a creamier texture, use creamer potatoes.
• I recommend English, Persian, or Japanese cucumbers because of their low seed content. Otherwise, remove the seeds with a spoon before salting.
• Drain the potatoes well to avoid a soggy texture.
• Use Japanese mayo, such as Kewpie mayo, for authentic flavor.

More Japanese recipes:

• Ramen Eggs
• Yaki Udon
• Sunomono
• Onigiri
• Tamagoyaki
• Tonkatsu