Japanese Potato Salad is a creamy, comforting twist on the classic potato salad you know and love. It features tender potatoes mixed with crunchy cucumbers, carrots, and sometimes ham or boiled eggs, all brought together with a smooth, slightly sweet Japanese mayo. The texture is beautifully balanced between soft and crisp, making each bite interesting and satisfying.
I really enjoy making this potato salad because it feels light yet rich at the same time. I like to mash the potatoes just enough to keep some small chunks, which gives the salad a nice homemade texture. Adding a bit of rice vinegar or a touch of mustard can give it a little tang that wakes up the flavors, making it a perfect side dish.
This salad is one of my go-to dishes for picnics or family gatherings. I usually chill it well before serving so all the flavors can blend nicely, and it pairs wonderfully with grilled meats or simple sandwiches. It’s also a great way to add some veggies in a way that even kids tend to enjoy! I think you’ll find yourself coming back to this recipe again and again.
Key Ingredients & Substitutions
- Potatoes
- Yukon Gold potatoes are great because they are creamy but hold their shape well. You could also use red potatoes or russets. Avoid mealy potatoes that easily fall apart.
- Japanese Mayonnaise
- Kewpie mayo gives the salad a rich, slightly sweet flavor. If you don’t have it, regular mayo works fine but add a bit of sugar for that mild tang.
- Cucumber
- Salted cucumber helps remove excess water, so the salad doesn't get soggy. English cucumbers work well, but any crisp cucumber will do.
- Rice Vinegar
- Adds a subtle acidity that brightens the salad. You can use apple cider vinegar as a mild alternative if needed.
How Do You Get the Perfect Potato Texture in Japanese Potato Salad?
The key is not overcooking or over-mashing the potatoes. Here’s what I do:
- Start with cold water and boil the potatoes until just tender to avoid mushiness.
- Drain and mash while still warm, but leave small chunks for texture. This keeps the salad interesting and not just smooth.
- Let the potatoes cool completely before mixing with other ingredients to stop further softening.
Also, salting and squeezing the cucumber helps keep the salad from becoming watery. It’s a simple but important step to keep flavors fresh and textures crisp.
Equipment You’ll Need
- Large pot – perfect for boiling potatoes evenly without crowding.
- Colander – makes draining potatoes and veggies easy and mess-free.
- Mixing bowl – big enough to toss all ingredients without spills.
- Potato masher – lets you mash potatoes gently, leaving some chunks.
- Kitchen towel or paper towels – handy for squeezing excess water from cucumbers.
Flavor Variations & Add-Ins
- Add cooked ham or shredded chicken for a protein boost and extra heartiness.
- Mix in boiled egg pieces for a richer, creamier salad texture.
- Swap green peas for corn or edamame for a different pop of sweetness and color.
- Try a dash of wasabi or a sprinkle of toasted sesame seeds to add mild heat or nutty crunch.
How to Make Japanese Potato Salad
Ingredients You’ll Need:
- 4 medium potatoes (Yukon Gold or similar), peeled and cut into chunks
- ½ cup carrots, sliced
- ½ cup cucumber, sliced and salted lightly
- ¼ cup green peas (fresh or frozen)
- ¼ cup onion, thinly sliced
- 2 tablespoons Japanese mayonnaise (e.g. Kewpie)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon vegetable or canola oil (optional)
- Thinly sliced green onions or scallions for garnish
How Much Time Will You Need?
This salad takes about 20 minutes to prepare, including boiling and cooling the potatoes and vegetables. Then, chill it for at least 30 minutes before serving to let the flavors come together — so plan for about 50 minutes total.
Step-by-Step Instructions:
1. Cook the Potatoes:
Put the peeled and cut potatoes in a pot of cold water. Bring to a boil, then turn the heat down and let simmer for 10–15 minutes until they’re tender but still hold their shape. Drain and return them to the pot.
2. Prepare the Vegetables:
While the potatoes are cooking, blanch the sliced carrots and green peas in boiling water for 2 to 3 minutes until crisp-tender. Drain and set them aside. At the same time, place the cucumber slices in a bowl, sprinkle lightly with salt, and let them sit for 10 minutes to draw out water. Afterward, gently squeeze the cucumbers to remove excess moisture.
3. Mash the Potatoes and Mix Ingredients:
While hot, gently mash the potatoes, leaving some small chunks for texture. Let them cool to room temperature. In a large bowl, combine the cooled potatoes, blanched carrots, peas, salted cucumber, and thinly sliced onions.
4. Make the Dressing and Combine:
In a small bowl, whisk together the Japanese mayonnaise, rice vinegar, sugar, and a pinch of salt until smooth. Pour this over the potato and vegetable mixture, folding gently until everything is evenly coated. Season with salt and freshly ground black pepper to taste.
5. Chill and Serve:
Cover the salad and chill in the refrigerator for at least 30 minutes. Before serving, garnish with thinly sliced green onions or scallions. Optionally, drizzle some vegetable or canola oil on top for extra shine and richness.
Enjoy your creamy and refreshing Japanese Potato Salad as a delightful side dish!
Can I Use Frozen Vegetables in Japanese Potato Salad?
Yes! Frozen peas and carrots work well—just thaw and blanch them briefly to keep a nice crunch before adding to the salad.
How Long Can I Store Leftover Japanese Potato Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving, as the dressing may settle.
Can I Substitute Regular Mayonnaise for Japanese Mayonnaise?
You can use regular mayo if needed, but add a little sugar or a splash of rice vinegar to mimic the slightly sweet and tangy flavor of Japanese mayo.
Should I Peel the Potatoes for This Salad?
Peeling is traditional and helps create a smooth texture, but if you like a bit more rustic feel, you can leave the skins on after thoroughly washing the potatoes.