Japanese Potato Salad (ポテトサラダ) – Just One Cookbook

Japanese Potato Salad

This delightful dish shines at summer cookouts, yet its rich and balanced flavor makes it a staple in my home throughout the week. Ready in just about 30 minutes, it features an irresistible combination of fluffy potatoes, crunchy cucumber, and sweet corn—a texture party in every bite.

If you enjoy chilled Japanese salads, consider trying my Green Bean Shiraae (Mashed Tofu Salad), Soba Noodle Salad, or Warm Mushrooms Salad with Sesame Dressing next!

What is Japanese Potato Salad?

Japanese potato salad (ポテトサラダ) features vibrant vegetables, hard-boiled eggs, and bites of ham folded into gently mashed russet potatoes. A splash of rice vinegar enhances the rich Kewpie mayonnaise, giving this side dish its signature sweet-tart finish that sets it apart from American potato salads. With a history spanning over 120 years, you can find it everywhere in Japan—from bento boxes to izakaya menus.

Why I Love This Recipe

• Easy to customize: Adjust the veggies, flavorings, and proteins to your liking.
• Satisfying and versatile: Perfect as a side dish, in a bento, or as a snack.
• Make-ahead friendly: This is my go-to dish for parties and potlucks!

Ingredients for Japanese Potato Salad

• Russet potatoes
• Corn
• Carrots
• Cucumber
• Hard-boiled egg
• Ham
• Japanese Kewpie mayonnaise
• Rice vinegar (unseasoned)
• Kosher salt and freshly ground black pepper (or use sea salt)

Find the printable recipe with measurements below.

Substitutions

• Russet potatoes: This type yields a creamier texture than waxy varieties like Yukon gold.
• Corn: Fresh is ideal, but canned or frozen works too.
• Ham: Omit if you prefer a meatless option.
• Japanese Kewpie mayo: This mayo is richer than American versions. If unavailable, mix 2 tablespoons of rice vinegar and 1 tablespoon of sugar into 1 cup of American mayonnaise.
• Rice vinegar: Substitute with ½ tablespoon of lemon juice, apple cider vinegar, Champagne vinegar, or white wine vinegar if necessary.

How to Make Japanese Potato Salad

Preparation

1. Cut veggies: Peel and cut the potatoes. Slice the cucumber, carrots, and ham; salt the cucumber slices and squeeze out excess moisture.
2. Blanch the veggies and boil an egg: Boil sliced carrots and frozen corn until tender. Drain well.
3. Cook potatoes: Boil potatoes in cold water until tender, about 15 minutes. Drain.
4. Season and mash: Gently mash the warm potatoes, leaving some chunks. Season with rice vinegar, salt, and pepper. Allow to cool.
5. Combine and season: In a large bowl, fold the cooled potatoes with cucumber, carrots, corn, eggs, and ham. Add mayo to the mixture. Cover and chill for at least 1 hour to meld flavors.

Nami’s Recipe Tips

• Thinly slice cucumbers and carrots: This enhances texture and allows for a smoother blend with the mashed potatoes.
• Cold-start potatoes: Begin in cold water for evenly cooked pieces.
• Dry ingredients = creamy salad: Squeeze cucumber and let potatoes steam-dry for a luscious texture.
• Season warm potatoes: They absorb vinegar, salt, and pepper best while hot.
• Leave some chunks: A few potato bits add pleasant texture.
• Cool before adding mayo: Mixing while hot can cause the mayo to separate.
• Chill to improve flavor: Refrigerate for an hour or overnight to deepen taste.

Variations and Customizations

• Extra veggies: Add peas, string beans, thinly sliced onion, or chopped scallions.
• Protein swap: Substitute ham with flaky canned tuna for a lighter version.
• Apple twist: Incorporate diced apple for a hint of sweetness and crunch.
• Potato Salad Pork Rolls: Use leftovers to fill thin pork slices, roll, and pan-sear for a bento meal.

What to Serve with Japanese Potato Salad

This dish pairs beautifully with:

• Karaage: Crispy Japanese fried chicken for ultimate comfort.
• Hambagu: Japanese Hamburger Steak, with savory gravy complementing the creamy salad.
• Teriyaki Salmon: The sweet-savory glaze pairs well with tangy potatoes.
• Japanese Milk Bread: Spread potato salad between soft slices for a classic sandwich.

Storage Tips

To store: Keep leftovers in an airtight container in the refrigerator for 3–4 days or in the freezer for 2–3 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

Prep Time: 20 minutes

Cook Time: 30 minutes

Chilling Time: 30 minutes

Total Time: 1 hour 20 minutes

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

To Prepare the Potatoes

• Peel 2 russet potatoes and cut them into 1½-inch pieces. Place them in a medium pot and cover with cold water by 1 inch. Add 2 teaspoons of kosher salt and heat on medium-high. Cover slightly to avoid boilovers.
• Once boiling, reduce heat to medium and cook until tender, about 15 minutes. Drain and return the pot to the stove to evaporate any remaining water.
• Lightly mash the potatoes, leaving some chunks for texture. Transfer to a large bowl.
• While still warm, toss with 1 tablespoon of rice vinegar and freshly ground black pepper. Allow to cool.

To Prepare the Other Ingredients

• While the potatoes are cooking, bring a small pot of water to a boil for the carrots and corn. Peel and slice 2 inches of carrot thinly.
• Cook the carrot and ¼ cup of frozen corn for 5 minutes. Drain and set aside.
• Add 1 large egg to the same pot and cover with cold water. Bring to a boil and simmer for 11–12 minutes. Shock in cold water and chop once cool.
• Peel and thinly slice 1 Persian cucumber, sprinkling with ½ teaspoon of kosher salt. Let sit to release moisture, then squeeze out excess water.
• Cut 2 slices of Black Forest ham into thin strips.

To Assemble

• Add the vegetables, egg, and ham to the bowl of cooled potatoes and mix well.
• Stir in 4 tablespoons of Japanese Kewpie mayonnaise. Adjust seasoning with more mayo or salt as desired.
• Chill in the refrigerator for 30–60 minutes before serving, or serve immediately.