Japanese Potato Salad

5 from 48 votes

Japanese potato salad is a classic side dish featuring potatoes and crunchy vegetables with a creamy and tangy dressing made of Japanese Kewpie mayo and rice wine vinegar!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish

Cuisine: Japanese

Servings:

Calories: 238kcal

Author: Jamie

Ingredients

2 large potatoes cut into medium chunks; 2 cups
2 hard-boiled eggs chopped
½ medium English cucumber thinly sliced
3 slices ham diced
¼ cup corn canned or frozen
¼ cup carrots ¼ inch dice
½ teaspoon salt

Dressing:

⅓ cup Japanese mayonnaise
1 ½ teaspoon rice wine vinegar
1 teaspoon sugar (optional)
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Coat the cucumber slices with salt and set it aside to draw out the moisture, about 10 minutes. Squeeze out the liquid and set it aside.
½ medium English cucumber, ½ teaspoon salt
Boil the potatoes in lightly salted water until they are easily pierced with a fork. Add the carrots during the last 2 minutes of cooking to soften them up. Drain the water and set it aside.
2 large potatoes, ¼ cup carrots

Dressing

Combine the Japanese mayo, rice wine vinegar, salt, pepper, and sugar (if using) to make the dressing. Taste and adjust to your liking. It should taste creamy and savory with a hint of tang.
⅓ cup Japanese mayonnaise, 1 ½ teaspoon rice wine vinegar, 1 teaspoon sugar, ½ teaspoon salt, ¼ teaspoon black pepper

Assemble

Toss the dressing with the potatoes, carrots, chopped hard boiled eggs, cucumber slices, corn, and diced ham. Mash the potatoes to your liking while mixing in the dressing.
3 slices ham, ¼ cup corn, 2 hard-boiled eggs

Serve

Serve immediately or refrigerate to serve cold. Enjoy!

Notes

Makes about 3 cups of Japanese potato salad.

For a fluffier texture, use russet potatoes. For a creamier texture, use creamer potatoes, such as Yukon Gold.

Nutrition