Japanese Potato Salad - Tasteful Zone

There’s something incredibly comforting about Japanese Potato Salad. It’s not just a side dish; it’s a nostalgic bite of creamy, tangy, and slightly sweet flavors that remind me of home-cooked meals and family gatherings. Unlike its Western counterparts, Japanese Potato Salad has a unique texture and flavor profile, thanks to the addition of ingredients like cucumber, carrots, and sometimes even ham. It’s a dish that’s both simple and sophisticated, making it perfect for picnics, bento boxes, or even as a refreshing side for a weeknight dinner.

I first fell in love with this dish during a trip to Japan, where it was served at a cozy little izakaya. The balance of flavors and the creamy yet chunky texture left a lasting impression on me. Since then, I’ve been experimenting with different versions of the recipe, tweaking it to perfection. Today, I’m excited to share my go-to recipe for Japanese Potato Salad, which is easy to make and always a crowd-pleaser.

What You Need To Make This Recipe

Potatoes: The star of the dish, potatoes provide the creamy base for the salad. I recommend using starchy potatoes like Russets or Yukon Golds because they mash well and create a smooth texture.

Cucumber: Adding a refreshing crunch, cucumbers are a must in Japanese Potato Salad. I prefer using Japanese or Persian cucumbers because they have fewer seeds and a thinner skin, but English cucumbers work well too.

Carrot: Carrots add a touch of sweetness and a vibrant pop of color to the salad. They’re typically grated or finely diced to blend seamlessly with the other ingredients.

Onion: A small amount of onion adds a subtle sharpness and depth of flavor. Red onions work best for their mild sweetness, but you can also use white or yellow onions if that’s what you have on hand.

Ham: While optional, ham adds a savory, smoky element to the salad. You can use deli ham or even cooked bacon for a richer flavor.

Mayonnaise: Japanese mayonnaise is the key to achieving the signature creaminess of this dish. It’s slightly sweeter and tangier than Western mayo, but if you can’t find it, regular mayo will do.

Rice Vinegar: A splash of rice vinegar adds a subtle tanginess that balances the richness of the mayonnaise.

Salt and Pepper: These basic seasonings enhance the flavors of all the ingredients and bring the dish together.

Ingredients List

2 large starchy potatoes (Russet or Yukon Gold)
1 small cucumber (Japanese, Persian, or English)
1 small carrot
1/4 red onion
2-3 slices of ham (optional)
3-4 tablespoons Japanese mayonnaise (or regular mayonnaise)
1 teaspoon rice vinegar
Salt and pepper to taste

How to Make Japanese Potato Salad

Step 1: Prepare the Potatoes

Start by peeling the potatoes and cutting them into evenly sized chunks. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are tender but not mushy, about 10-15 minutes. Drain and let them cool slightly.

Step 2: Prep the Vegetables

While the potatoes are cooking, thinly slice the cucumber and sprinkle it with a pinch of salt. Let it sit for 10 minutes to draw out excess moisture, then squeeze out the water. Grate the carrot and finely slice the onion. If using ham, cut it into small pieces.

Step 3: Mash the Potatoes

Once the potatoes are cool enough to handle, mash them in a large bowl. Leave some small chunks for texture—this isn’t meant to be completely smooth.

Step 4: Combine the Ingredients

Add the cucumber, carrot, onion, and ham (if using) to the mashed potatoes. Gently fold everything together to avoid over-mixing.

Step 5: Add the Dressing

In a small bowl, mix the mayonnaise and rice vinegar. Pour this over the potato mixture and stir until everything is well-coated. Season with salt and pepper to taste.

Step 6: Chill and Serve

Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled as a side dish or as part of a bento box.

Tips for Making This Recipe

Use Japanese Mayonnaise: If possible, opt for Japanese mayo like Kewpie. Its unique flavor makes a big difference.
Don’t Over-Mash the Potatoes: Leaving some chunks gives the salad a more interesting texture.
Remove Excess Moisture: Salting the cucumber and squeezing out the water prevents the salad from becoming watery.
Adjust the Creaminess: Add more or less mayonnaise depending on your preference.
Experiment with Add-Ins: Try adding boiled eggs, corn, or even apples for a twist.
Make It Ahead: This salad tastes even better the next day as the flavors have more time to develop.

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise?
Yes, you can, but Japanese mayo has a slightly sweeter and tangier flavor that’s characteristic of this dish. If using regular mayo, consider adding a pinch of sugar and a bit more rice vinegar to mimic the taste.

How long does Japanese Potato Salad last in the fridge?
It will keep well for up to 3 days when stored in an airtight container.

Can I make this recipe vegan?
Absolutely! Just skip the ham and use a vegan mayonnaise.

What can I serve with Japanese Potato Salad?
It pairs well with grilled meats, sushi, or even as part of a bento box with rice and other sides.

Why is my salad watery?
This usually happens if the cucumber isn’t properly salted and drained. Make sure to remove as much moisture as possible before adding it to the salad.

Enjoy making this delicious and versatile dish! It’s sure to become a favorite in your kitchen.