Japanese Potato Salad Recipe

Introduction

Japanese Potato Salad is a creamy and subtly tangy side dish that brings a delightful twist to the classic potato salad. With tender potatoes, crunchy cucumbers, and a flavorful dressing featuring Japanese mayonnaise, it’s perfect for any meal.

Ingredients

• 2 large potatoes (cut into medium chunks; about 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
• ⅓ cup Japanese mayonnaise
• 1 ½ teaspoon rice wine vinegar
• 1 teaspoon sugar (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Step 1: Coat the cucumber slices with ½ teaspoon salt and set them aside for about 10 minutes to draw out moisture. Afterward, gently squeeze out the liquid and set the cucumbers aside.
2. Step 2: Boil the potatoes in lightly salted water until tender and easily pierced with a fork, about 10 minutes. Add the diced carrots during the last 2 minutes of cooking to soften them. Drain and set aside.
3. Step 3: In a separate bowl, combine Japanese mayonnaise, rice wine vinegar, ½ teaspoon salt, black pepper, and sugar if using. Taste the dressing and adjust seasoning as desired; it should be creamy, savory, and slightly tangy.
4. Step 4: Toss the dressing together with the cooked potatoes, carrots, chopped hard-boiled eggs, cucumbers, corn, and diced ham. Mash the potatoes slightly as you mix to achieve your preferred texture.
5. Step 5: Serve the salad immediately, or refrigerate to enjoy it chilled. It pairs beautifully with grilled meats or as a refreshing side on its own.

Tips & Variations

• Use Japanese mayonnaise (such as Kewpie) for the authentic creamy texture and slight sweetness.
• Try adding a small amount of finely chopped onion or celery for extra crunch.
• Substitute ham with cooked chicken or omit for a vegetarian version.
• If you prefer a tangier salad, increase the rice wine vinegar slightly, but do so gradually.

Storage

Store the Japanese Potato Salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed chilled but can be brought to room temperature before serving if desired. Avoid freezing, as it will affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise?

Yes, you can substitute regular mayonnaise, but Japanese mayonnaise has a unique creaminess and slight sweetness that contribute significantly to the flavor of this salad.

How do I prevent the salad from becoming watery?

Be sure to salt and squeeze the cucumbers well to remove excess moisture. Also, drain the potatoes thoroughly after boiling and gently mash them to avoid releasing too much liquid.

Japanese Potato Salad Recipe

Print Recipe

★★★★★

4.8 from 266 reviews

This Japanese Potato Salad is a creamy, tangy, and savory dish featuring boiled potatoes, diced carrots, cucumbers, ham, corn, and chopped hard-boiled eggs all combined with Japanese mayonnaise and rice wine vinegar. Perfect as a refreshing side dish, it highlights a unique blend of flavors typical in Japanese cuisine while offering a delightful texture from the various ingredients.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 large potatoes (cut into medium chunks; about 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)

Seasonings and Dressing

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

Instructions

1. Salt the cucumber slices: Coat the thinly sliced cucumbers with ½ teaspoon of salt and let them sit for about 10 minutes to draw out excess moisture. After resting, squeeze the cucumber slices gently to remove the liquid and set aside.
2. Cook potatoes and carrots: Boil the potatoes in lightly salted water until tender and easily pierced with a fork, about 12-15 minutes. Add the diced carrots during the last 2 minutes of boiling to soften them. Drain the water and set the cooked vegetables aside.
3. Make the dressing: In a bowl, combine ⅓ cup Japanese mayonnaise, 1 ½ teaspoons rice wine vinegar, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon sugar (optional). Mix well and adjust seasoning to taste for a creamy, tangy, and balanced flavor.
4. Assemble the salad: In a large mixing bowl, combine the cooked potatoes and carrots, squeezed cucumber slices, chopped hard-boiled eggs, diced ham, and corn. Pour the dressing over these ingredients.
5. Toss and mash to combine: Gently toss the salad ingredients with the dressing, mashing the potatoes to your preferred consistency to create a creamy texture while evenly distributing all flavors.
6. Serve: Enjoy the potato salad immediately at room temperature or chill it in the refrigerator to serve cold. It makes a great side dish or snack.

Notes

• Japanese mayonnaise is key for authentic flavor; if unavailable, substitute with a high-quality mayonnaise and a little extra rice vinegar.
• Adjust the sugar amount to balance the tanginess according to your preference.
• For a vegetarian version, omit the ham and consider adding peas or edamame.
• This salad tastes best when served chilled but can be enjoyed fresh as well.
• Make sure to properly drain cucumbers to avoid watery salad.

Keywords: Japanese potato salad, creamy potato salad, Japanese mayonnaise salad, side dish, boiled potatoes, cucumber salad