Japanese Potato Salad is a staple of Japanese home-cooking because it’s so easy to make and uses ingredients everyone usually has at home! This classic side dish combines potatoes, ham, and vegetables with mayonnaise to create a delicious blend of flavors with a creamy and crunchy texture. It’s perfect for a summer barbecue, as part of a simple meal at home, or to add to a bento box!
Table of contents
- What is Japanese Potato Salad?
- Difference Between Western Potato Salad and Japanese Potato Salad
- Ingredients Required for Making Japanese Potato Salad
- Step by Step Instructions For Making Japanese Potato Salad
- Serving Suggestions for Japanese Potato Salad
- Variations and Customizations of Japanese Potato Salad Recipe
What is Japanese Potato Salad?
Japanese potato salad is a dish made with potatoes, mayonnaise, and a variety of other ingredients. It is a popular side dish in Japan and is often served with meals or as a part of bento boxes. The potatoes are usually mashed or roughly chopped, depending on the desired texture. Other ingredients that are typically added include cucumbers, carrots, onions, and ham. It’s all then mixed together with Japanese mayonnaise to create a creamy and filling salad. Some other ingredients that are often included are hard-boiled eggs and corn. I personally also chose to add some chopped up apple for crunch and a bit of sweetness.
Difference Between Western Potato Salad and Japanese Potato Salad
What sets Japanese potato salad apart is its texture and flavor. You can have variety of textures in one salad: a typical potato “hoku hoku” texture, a crunchiness from ingredients like apple and carrot, and a creaminess from Japanese kewpie mayonnaise.
The biggest difference in texture comes from the type of potatoes used. Many potato salad recipes say that waxy potatoes such as yukon gold potatoes are most suitable for potato salad because they have a high water content and will therefore hold their shape when the cooked potato is tossed with other ingredients. However, Japanese potato salads are half mashed so the potato should be a starchy or all-rounder variety such as russet potatoes. That way, when the potato is mixed with Japanese mayonnaise, the mashed part of the cooked potato creates a creamy texture but there is still some “hoku hoku” potato texture (this is explained in the potato croquette post).
Another main difference is that Japanese potato salad uses Kewpie mayonnaise. Kewpie mayonnaise is a popular brand in Japan that has a slightly sweeter and tangier flavor. It’s also made from only egg yolks compared to traditional mayonnaise which is made from whole eggs. This gives Japanese potato salad a unique flavor that differs from other potato salads.
Ingredients Required for Making Japanese Potato Salad
To make the perfect Japanese potato salad, you will need the following ingredients:
- Potatoes: Choose starchy potatoes such as russet potatoes for a creamy yet “hoku hoku” texture.
- Cucumbers: Use Japanese cucumbers if available, as they have a crisp texture and mild flavor. If you can’t get Japanese cucumbers, use Lebanese, English, or Persian cucumbers.
- Carrots
- Onions: Use yellow or white onions for a milder flavor.
- Ham: this is optional.
- Apples: I used apples for a bit of sweetness and extra crunch. This is optional.
- Mayonnaise: Use Kewpie mayo for the authentic Japanese potato salad flavour that’s slightly sweeter and tangier. If you can not access this mayo, you can make your own following my recipe.
- Salt and pepper: Season the salad to taste with salt and black pepper.
These ingredients can be adjusted according to your personal preference and taste. Feel free to add other ingredients such as corn or hard-boiled eggs for additional flavor and texture.
Step by Step Instructions For Making Japanese Potato Salad
Making Japanese potato salad is easy and can be done in a few simple steps:
- Cook the potatoes: Peel the potatoes and cut into small chunks. Boil for 10 minutes. Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked.
- Prepare the vegetables and other ingredients to combine: While the potatoes are cooking, prepare the vegetables, apple, and ham. Cut the onion and carrot into bite-size pieces. Put the onion and carrots in a bowl, cover with plastic wrap and microwave for 2 minutes on 500w and set aside. Cut the ham and apple into small pieces and slice the cucumber thinly. Combine mayonnaise and milk.
- Mash the potatoes: Drain the water from the potatoes, put them back in the pot/saucepan and shake them around to rough up the outsides a little. Mash the potatoes a little, but ensure you leave some potatoes still in shape.
- Combine the ingredients: place the mashed potato, onion, carrot, apple, cucumber, and ham in a large bowl to combine. Add the mayonnaise, salt, and black pepper. Mix well until all the ingredients are evenly coated with the dressing.
- Serve: You can serve straight away or chilled. If you are going to make ahead and leave the potato salad to chill, place the salad in an airtight container and keep it in the refrigerator till serving. It will keep in the fridge for a few days.
Tips to Make Delicious Japanese Potato Salad
Here are some tips to make a delicious Japanese potato salad :
- Choose the right potatoes: Use starchy potatoes like russet potatoes for the best texture. To achieve that “hoku hoku” texture, it is usually suggested that you boil the whole potato with skin intact but this way the potatoes take a lot longer to cook. I usually peel and cut them into smaller sizes so they are cooked in a much shorter time. Make sure to shake the cooked potatoes in the pot after draining out the water to remove any excess liquid and help the excess moisture in the potatoes to evaporate.
- Add texture with other ingredients: Aside from the usual cucumber, carrot, and onion, other ingredient suggestions to add crunch and more texture to the salad include apples, chopped boiled egg, raisins, and green peas.
- Use Kewpie mayonnaise: Kewpie mayonnaise is a popular Japanese brand known for its rich, creamy taste. It adds a unique flavor to Japanese potato salad that sets it apart from traditional American versions.
Serving Suggestions for Japanese Potato Salad
Japanese potato salad can be served in a variety of ways and pairs well with many dishes. Here are a few serving and pairing suggestions:
- Serve it as a side dish with grilled or roasted meats such as teriyaki chicken, pork, or negimaki beef.
- Include it in a bento box for a complete and balanced meal. Pair it with rice, protein such as karaage fried chicken or miso glazed salmon, and some pickled vegetables.
- Use it as a filling for sandwiches or wraps. Spread the salad on bread or tortillas and add your favorite toppings such as lettuce, tomato, and bacon.
- Enjoy it as a light meal on its own. Serve the salad with a side of miso soup and some steamed rice for a satisfying and comforting meal.
Variations and Customizations of Japanese Potato Salad Recipe
While the classic Japanese potato salad is delicious on its own, you can add your own personal touches and variations to enhance the dish. Here are a few ideas:
- Add diced ham or hard-boiled eggs for added protein and flavor.
- Mix in some corn kernels or peas for a pop of color and sweetness.
- Sprinkle some chopped green onions or parsley on top for added freshness.
- Experiment with different seasonings such as miso, rice vinegar, or mustard to give the salad a unique twist.
Related Recipes
Korokke Recipe (Japanese Potato Croquettes)
Japanese Kabocha Squash Salad
Nikujaga (Japanese Beef and Potatoes)
If you liked my recipe for Japanese potato salad, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I see your wonderful creations!
Japanese Potato Salad ポテトサラダ
Video
Ingredients
- 500 g Potato
- 50 g Onion
- 25 g Carrots
- 50 g Ham
- ¼ Small apple
- 25 g Cucumber
- 3 tbs Kewpie mayonnaise
- 1 tbs milk
- Salt and Pepper to taste
Instructions
- Peel the potatoes and cut into small chunks. Boil for 10 minutes. Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked.
- While the potatoes are being cooked, chop the onion and carrot into small pieces then put them on a plate, cover with plastic wrap and microwave for 2 minutes on 500w and set aside.*1
- Cut the ham and apple into small pieces. Slice the cucumber thinly.
- Combine the 3 tablespoons mayonnaise and 1 tablespoon milk. Set it aside.
- Turn the heat off and drain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little.
- Mash the potatoes a little, but ensure you leave some potato chunks still in shape. *2
- Place the mashed potato, onion, carrot, apple, cucumber, and ham into a bowl and add the mayonnaise mixture and mix to combine. *3
- Season with salt and black pepper to taste then serve.
Thank you very much for the receipe. I was thinking of using Finnish Lapland puikula (almond potatoes) which have a wonderful texture and taste and are considered among top chefs best potatoes for mashed potatoes and such. They require a bit more attention when cooking than regular potatoes so they would out well but the end result is so yummy. Hope it works out well. 🙂
Thank you so much for this recipe! Since this pandemic started, I haven’t been to my favorite Japanese restaurant. One I always order is their potato salad. This one tastes just like it!
Hi Khonie, you are welcome. I am glad you found this recipe 😀
MSG isn’t unhealthy, it’s got a bad reputation due to racism against Asians.
I cannot read Japanese and do not live in a large city. How can I find (or make?) Kewpie Mayo?
Hi Kat, online? if not, I am planning to post homemade mayo soon 😀
I will try this recipe tomorrow, my son asking egg mayo every morning for his breakfast,
and we only like kewpie mayonnaise .
Thank you so much to share this recipe.
Hi Jolyn, you are welcome. I love kewpie mayonnaise too 😀
Just made this for dinner and it was so good! I lived in Japan for two years and it was so nice to have that taste again, it’s also much better than a lot of the potato salads they serve in restaurants or combini. I notice that several of your recipes call for microwaving things but as I don’t have a microwave, I just slightly fried the onion and carrot in a little butter. The salad was so colorful and tasty, I ate almost all of it by myself for dinner. Thank you so much!
You are welcome Maria san. Thank you for your feed back on using microwave too. I will add recipe notes on alternative way from now on 😀
amazing i love it !
I’m glad you like it, thank you!
This salad is very delicious and healthy. I made yesterday. It was yummy!
Hi Jina, Thank you for making the salad. I am glad that you liked it 😀
Perfect for a light and healthy meal! Love the photos and I can’t wait to see what you create next 😍
Thank you Jorja 😀
Hi Shihoko. I love Kewpie mayonaise and love your ideas of having the colour and crunch in the salad. Why don’t you use your pressure cooker to cook the potatoes whole with skin on? That is how I do it all the time now and so easy to just pull the skins off then dice. So quick and easy.
Hi Sue, Great idea. I did not think about using pressure cooker and I have one and I just ordered an instapot(! for myself Chrithmas present 😀 )
Thanks!!! 🙂
You are welcome Randy 😀
This is my favourite Japanese Potato Salad recipe to follow 🙂
Ohhh Thank you Lauren 😀
I fell in love with Japanese potato salad when I had some in a bento once, I’m so glad I could make it again!!
It was truly delicious and filling 😀
Keep up the good work, you’re easily one of my favorite cooking blogs!
Thank you Pia 😀
Hi there. I just found your charming blog and I must say I am smitten with your Japanese food! Your photos are lovely and makes me want to dip into the food with my own chopsticks! I say, “More pictures, please!” Thank you for sharing your recipes with us, Shihoko!
Hi F.Kane 😀 Thank you so much for your kind words.
love your receipes , all of them, but why so many pictures? one is enough.
Hi Betty, thank you. I personally just like to see a lot of different views of the food. But thank you for your suggestion.
Love your photos! More photos add more depth. The dish was amazing!
Thank you Belle 😀
This looks oishii! Japanese potato salad is so soft and fluffy, it must be the Kewpie mayonnaise.
Arigatou Rebekah san 😀 Yes! must be mayonnaise!
Great looking potato salad. I had noticed the use of mayonnaise in some of your recipes but I think that it suits them.
Thank you Mark. Using Kewpie mayonnaise in baking, tempra and other recipe that I have used is scientifically proven it’s benefit using them 😀
Wow, this potato salad looks great. I looks light… but still hearty with the addition of ham. 🙂
oops.. I meant “it” looks light… not I 🙂
Thank you Ramona, you can make it vegetarian too, and ham can be replaced with any meat, I sometimes use boiled egg:D
Ah… I love Kewpie! I put that stuff on everything 😛 But I never thought to use it in pancakes… very interesting. This is something I need to try! So I actually have everything on hand except the ham. But I do have bacon… Mmm, bacon 🙂 Can’t wait to make this!
Hi Kathleen, yes Kewpie mayo can be used in muffins too. I saw it on Japan society New York web and you tube 😀
? my bento box thanks you ?
Yeah, great for bento box:D
This is a great side dish! you have a great selection of recipe. I love Japanese food – I will be back to check out more recipes!
Thank you Jayne 😀