A classic, home-cooked side dish for more than 100 years, Japanese Potato Salad is distinct for its colorful addition of fresh vegetables, creamy texture, and rounded flavor. It‘s the ultimate crowd-pleaser!
Summer cookouts and holiday get-togethers are where potato salads typically shine, but this recipe for Japanese Potato Salad (ポテトサラダ) is one that I enjoy making year-round. In Japan, it shows up in bento boxes, convenience stores, and even as a bar snack at izakaya.
Today, let‘s learn how to make this classic Japanese potato salad that all ages will love.
Table of Contents
What is Japanese Potato Salad?
Much like potato salads in the US, Japanese potato salad is a popular party dish and it’s been a popular dish in Japan for over 120 years. It has the perfect balance of rich, tart flavors with a touch of sweetness and a pleasant variety of textures.
As with many other yoshoku dishes (like Curry Rice, Croquettes, and Tonkatsu), potato salad likely made its first appearance during the Meiji Era (1868-1912). After a Japanese chef tried to recreate the popular Eastern European Olivier Salad (also known as Russian Salad), this Japanese version quickly gained popularity.
What Makes It Different from Other Potato Salads?
German and American potato salad recipes are often vinegar-based with chunks of waxy potatoes and ingredients like mustard, bacon, and fresh parsley or chives. But in the Japanese version, you will find a variety of colorful ingredients like carrots, corn, hard-boiled eggs, cucumber, and ham.
The vegetables add sweetness and substance to the salad, and the simplicity of seasonings delivers a balanced flavor. There is less of an acidic base because of the absence of vinegar.
Every family in Japan has their own take on potato salad, and that’s one of the many things I love about it. You can add ingredients of your choice (e.g., onion, peas, string beans, apple, or canned tuna). It will be just as nutritious and eye-catching.
The potatoes are almost completely mashed (but I recommend leaving a few chunks), so the texture is creamy. Most importantly, the key difference in flavor comes from the type of mayonnaise we use (more on this below).
Ingredients for Japanese Potato Salad
You can find most of the ingredients for this potato salad in a regular supermarket. See the recipe card below for the full ingredient list.
Jump to Recipe- Russet Potatoes – Waxy potatoes are commonly suggested for potato salad, but there is a reason we use a starchier potato for this recipe. Japanese potato salad is creamier in texture than its Western counterpart. While we don’t mash them all the way, the texture of russet potatoes makes it easy to break up while mixing.
- Corn – I love the addition of corn to the potato salad. The tiny kernels are packed with sweetness and embody the flavors of summertime. You can use canned or frozen for easy preparation.
- Carrots – This adds another element of natural sweetness to the salad.
- Cucumber – Mixing thinly sliced cucumber into the salad gives it a refreshing flavor, not to mention a nice crunch!
- Boiled egg – Egg and potatoes are extremely complementary. Plus, the added protein makes it a substantial dish.
- Ham – If you don’t eat meat, simply omit it!
- Seasonings – Kewpie Japanese mayo, rice vinegar, salt, and freshly ground black pepper.
What is Kewpie Mayo?
KEWPIE (キューピー) is the most popular brand of Japanese mayonnaise. To make the potato salad distinctly Japanese, you must use Japanese mayonnaise, which adds a rich and tangy component that you can’t easily substitute.
You can find the famous, red-capped squeeze bottle of Kewpie mayo in most Asian grocery stores or on Amazon. Make sure you get the imported, Japanese package Kewpie because American packaged one tastes differently from the imported version.
If you have a little bit of time, try this Homemade Japanese Mayonnaise recipe!
How to Make the Best Japanese Potato Salad
Here is a quick overview to make Japanese potato salad.
- Peel, cut, and boil the potatoes until a skewer pierces a potato smoothly, about 15 minutes.
- While cooking the potatoes, prepare the rest of the ingredients.
- Once the potatoes are done, mash the cooked potatoes and season them. Let cool completely.
- When the potatoes are cool, combine them with the other ingredients.
- Season the potato salad with Japanese kewpie mayo. Chill and serve!
Cooking Tips
It’s a very easy recipe, but to make the best Japanese potatoes, don’t forget to follow these tips!
- Cut ingredients into a bite-sized, uniform shape – Because of the smooth texture of the smashed potatoes, you‘ll want to cut the other ingredients into small pieces so they incorporate well.
- Remove excess moisture from all ingredients – Excess moisture will ruin the texture and flavors of potato salad. So it‘s key to withdraw the moisture from cucumbers and potatoes before mixing them all.
- Add seasonings to hot potatoes – The potatoes will absorb flavors well when they are still warm. So add rice vinegar and pepper, except for the mayonnaise! Read next.
- Let the potatoes cool – Hold on to the mayo. If you mix mayonnaise while the potatoes are hot, the mayonnaise will separate. Therefore, work on the other ingredients while the potatoes cool down. It‘s a good idea to start cooking the potatoes first to give them plenty of cooling time.
- Gradually add mayonnaise – We all want to use less mayonnaise, but it is the main flavor so you just can‘t skimp here. I suggest adding just two-thirds of the mayo first, then taste to see if you want to add the rest. A sprinkle of salt can bring out the flavors you need.
- Chill the potato salad before serving – Not only does it taste better, but chilling also gives time for the flavors to meld together.
How to Store Japanese Potato Salad
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days or in the freezer for 2–3 months.
What to Serve with Japanese Potato Salad
You can‘t beat the versatility of this salad! For that reason, it’s a dish that you can pair with just about anything. Some other ways I like to enjoy Japanese Potato Salad are alongside Karaage (fried chicken) or Hambagu (Japanese hamburger steak).
If you’re having a barbecue or attending a potluck, see my list of Japanese recipes that go perfectly with this potato salad.
We rarely have leftovers of this dish in my house, but when we do, I love making these Potato Salad Pork Rolls.
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Japanese Potato Salad
Video
Ingredients
- 2 russet potatoes (1.15 lb)
- 2 tsp Diamond Crystal kosher salt (for cooking the potatoes)
- 2 inches carrot (2 oz, 60 g)
- ¼ cup frozen or canned corn (I used frozen corn, cooked for 5 minutes)
- 1 large egg (50 g each w/o shell)
- 1 Persian cucumber (or ½ Japanese cucumber; 3 oz, 90 g)
- ½ tsp Diamond Crystal kosher salt (for the cucumber)
- 2 slices Black Forest ham (1.9 oz, 54 g)
For the Seasonings
- 1 Tbsp rice vinegar (unseasoned) (or use ½ Tbsp lemon juice/apple cider/Champagne vinegar/white wine vinegar)
- freshly ground black pepper (to taste)
- 6 Tbsp Japanese Kewpie mayonnaise (divided; add 4 Tbsp first, then add more to taste)
Instructions
- Gather all the ingredients.
To Prepare the Potatoes
- Peel 2 russet potatoes and cut them into 1½-inch (3.8-cm) pieces; I usually cut one russet potato into four pieces. They should be roughly the same size so that they’ll cook evenly.
- Put the potatoes in a medium pot and add cold water to cover by 1 inch (2.5 cm). Add 2 tsp Diamond Crystal kosher salt to the pot and turn on the heat to medium high. Cover with the lid, leaving it slightly ajar to avoid a boil-over. Tip: Start cooking the potatoes in cold water to heat them up slowly so they cook through evenly. While you‘re cooking and cooling the potatoes, prepare the other ingredients (see next section).
- Once the water is boiling, remove the lid and reduce the heat to medium. Cook on a gentle boil until a skewer pierces a potato smoothly, about 15 minutes.
- Drain the water completely from the pot using the lid to hold back the potatoes. Put the pot with the potatoes back onto the stove over medium heat to evaporate any remaining water completely, shaking the pot constantly to avoid sticking. When there is no liquid left, remove the pot from the heat.
- Mash the potatoes lightly, leaving some small chunks for texture. Transfer the potatoes to a large bowl.
- While the potatoes are hot, add 1 Tbsp rice vinegar (unseasoned) and freshly ground black pepper. Set aside to cool. Why not add mayonnaise here? If you add it while the potatoes are hot, the mayonnaise will separate. Therefore, work on the other ingredients while the potatoes cool down.
To Prepare the Other Ingredients
- While the potatoes are cooking and cooling, prepare the other ingredients. Bring a small pot of water to a boil for cooking the carrots and corn (next step). Peel and cut 2 inches carrot in half or quarters lengthwise, and then cut crosswise into thin slices. You may use a mandoline slicer to cut it thinly.
- Once the water is boiling, cook the carrot slices and ¼ cup (40 g) frozen corn for 5 minutes. If you‘re using canned corn, you don‘t need to boil it.
- Alternatively, you can use the microwave to heat the carrot for a few minutes until a skewer pierces it smoothly; don’t overcook them or they will get mushy. Drain the water in a fine-mesh sieve and set aside to cool.
- Add 1 large egg (50 g each w/o shell) to the same pot and add enough cold tap water to cover by 1 inch. Turn on the heat to medium and bring to a boil. Once boiling, set a timer for 11–12 minutes and reduce the heat to maintain a gentle simmer. When the timer goes off, shock the egg in cold water until cool.
- Remove and discard the shell. Slice the boiled egg and chop it into smaller pieces. Set aside.
- Peel 1 Persian cucumber (leave some skin on to create a striped pattern), and thinly slice it. Tip: If you‘re using a large cucumber, you may need to cut it in half or quarters lengthwise before slicing it.
- Sprinkle ½ tsp Diamond Crystal kosher salt over the cucumber slices, knead them with your hands, and let them stand until they release their moisture, about 5 minutes. Then, squeeze the cucumber to remove any moisture and set aside. Tip: Salt draws out moisture from the vegetables through osmosis. This process keeps them from releasing moisture into the salad and diluting the flavors.
- Cut 2 slices Black Forest ham into 1-inch (2.5-cm) thin strips and set aside.
To Assemble
- Add all the ingredients to the bowl of the cooled potatoes and mix all together.
- Add 4 Tbsp Japanese Kewpie mayonnaise and combine well.
- Taste to see if you want to add more mayonnaise. I added the remaining 2 Tbsp Japanese mayonnaise. You can also add salt to bring out the flavor instead of adding more mayonnaise. You can serve the potato salad immediately, but I recommend refrigerating it for 30–60 minutes before serving.
To Serve
- You can pair this versatle Japanese Potato Salad with just about anything. I like to serve it with Karaage (Japanese Fried Chicken) and Hambagu (Japanese Hamburger Steak). For a barbecue or potluck, see my list of Japanese recipes that go perfectly with this potato salad. It‘s a classic addition to your bento lunchbox, too! If you have leftovers, try making my childhood favorite Potato Salad Pork Rolls.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days or in the freezer for 2–3 months.
Nutrition
Editor’s Note: This post was originally published on Aug 31, 2011. The post has been updated with new images and a new video on June 28, 2021, and republished with updated content on June 20, 2023.
It’s really good! As suggested I made this salad with the Japanese hamburgers and it was such a hit with the entire family. Also, this salad is much tastier than the “original” Olivier!
Hi Maryna, Thank you so much for trying Nami’s recipe!
We are so happy to hear you and your family like the dish and Nami’s recommendation!
Happy Cooking!
Wow if you remove Ham, Cucumber, Corn then add onion (both white and red) + pickled cucumbers (with whole vinegary infusion its picked in) – Then its typical Slavic Korochun salad (winter soltice celebration) which is eaten like this since potatoes were imported from America – before they used dandelion roots instead of potatoes 🙂 This variant is much lighter.
Hello there! Wow! It’s very interesting! Thank you for reading Nami’s post and sharing the information. 😊
I made this once and it was very tasty. My aunt said I should have used dashi when boiling the potatoes. Do you recommend that and if so should I make the dashi ahead of time and cool it since you add cold water to the potatoes?
Hello, Lance. Thank you for trying Nami’s recipe.
Yes. You may use premade dashi (cool) and cook the potato as well. The cool temperature makes the potatoes fluffier.
We hope this was helpful!
Made this last night for dinner (paired it with your delicious chicken meatballs), it was wonderful, the pickled carrots and cucumbers were amazing additions to this recipe. Thanks!
Hi C J! Thank you so much for reading Nami’s post and trying her recipes!
We are so happy to hear that you enjoyed them all.
Thank you for your kind feedback. 🥰
Follow the basic recipe closely, but add more veg/ham/egg based on my mood. Always comes out crazy crazy good. My wife hates American potato salad but absolutely loves this dish.
Hi Dan! Thank you for trying Nami’s recipe!
We are so happy to hear you and your wife love Nami’s Potato Salad. Happy Cooking!
[…] Pickled Cucumber Cucumber and Chicken Marinated in Chili Oil Japanese Cucumber Salad with Wakame and Crabsticks Spiralized Cucumber Salad Japanese Potato Salad […]
That was soo good 😋. I was in the mood for potato salad and wanted to give it a different twist from my usual “swiss tradition”. Skipped the ham as I didn’t have any but ate it with a hamburger patty. Absolutely will repeat it.
And I really have to pay you a compliment. Tried quite a few of your recipes and no matter if it is something simple like Mapo Tofu/Ramen/Miso Salmon or rather tricky like the Fluffy Pancakes/Onsen Egg – everything works and tastes very good. I have 14 japanese cookbooks but end up looking for your recipes when looking for a specific dish.
Gotta run to the kitchen, I want to try the Matcha Poundcake for the first time 😉
Hi Brigitta! Thank you very much for your kind feedback!
We are so happy to hear you enjoyed many of Nami’s recipes!
We hope you enjoy Matcha Poundcake too. Happy Cooking!💞
Great recipe! I added an extra egg instead of the ham, and it came out wonderful. I definitely enjoyed the taste of the rice vinegar as well. This is a keeper!
Hi Jina! We are glad to hear you enjoyed the Japanese Potato Salad flavor!
Thank you very much for trying Nami’s recipe and for your kind feedback.😊
hihi!
I’m wondering if anyone has tried heating up the potato salad in a lunchbox? If yes, how does it taste?
Hi Temperance Seow, You can warm up the potato salad, but if you heat too much, you will see the separation of oil from mayonnaise. Microwaving it for a bit should be good, and it tastes good as well.
We hope this helps!
Excellent! Thank you for the great recipe. My three-year old ate it with great appetite and took a second serving. It worked well with vegan mayo as I wanted to avoid the raw eggs (as in mayo available where I live). A keeper.
Hi Anna! Awesome! We are so happy to hear you and your little one enjoyed the dish.
Thank you very much for trying Nami’s recipe and for your kind feedback!
First time subscriber to any site, ever, here. I’ve been following Nami Chan’s recipe for about 10 months now so it’s only right to be a subscriber! Anyway, I gave this recipe 5-stars because it should be 5-stars. It’s easy to follow, easy ingredients to find, and my daughter and I really enjoyed it. My son, not so much, but it has more to do with his not liking ham, especially black forest. I tried this recipe twice but twice it didn’t work out for him and he finally told me he didn’t like the ham. So hopefully, the recipe works with Honey Baked ham, since it will be my last and final try for the boy. Fingers crossed. Still, just because of my son’s idiosyncrasies, it doesn’t mean this recipe is any less than what it is: A very good recipe that’s easy to follow. It’ll be a go to recipe for me but only for me, my wife and daughter. My son can have store bought. LOL! Thanks for all the great recipes!
Hi Kit! Nami and JOC team are so happy to hear you have been enjoying many recipes from our site.🥰 Thank you very much for your kind feedback and for subscribing to our channel/post!
As a suggestion for a substitute for the black forest ham, you can try cooked ground beef, another kind of ham, or without ham. It will also work well.
We hope this helps to find a good alternation for your son. Happy Cooking!
My only regret is not making this sooner! I will have to try some different mayo as mine isn’t that ‘eggy’ but it was still delicious.
I even (a happy accident) threw in my leftover barley from my tea which gave an added texture and nice chewy bite.
So so yummy
Hi Caroline! We are glad to hear you enjoyed Potato Salad!
Thank you very much for trying Nami’s recipe and sharing your cooking experience with us!