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Japanese Potato Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/japanese-potato-salad-recipe/