Japanese Potato Salad Recipe

Of all the side dishes that grace tables across the world, few hold the same nostalgic, comforting, and surprisingly complex charm as Japanese Potato Salad. My first encounter with it wasn’t at a family picnic, but in a bustling, brightly lit izakaya in the heart of Shinjuku, Tokyo. Served in a small, humble bowl, it looked simple enough. But one bite revealed a world of texture and flavor I never expected from potato salad. It was impossibly creamy yet had a delightful, substantial chunkiness. There was the satisfying crunch of cucumber, the subtle sweetness of carrot, a tangy richness from the mayonnaise that was unlike any I’d had before, and a savory depth that tied it all together. It was a revelation. I immediately came home and tried to replicate it, and after many attempts, this recipe is the one that transports me right back to that Tokyo bar. It has since become a non-negotiable staple at our family gatherings, summer barbecues, and even packed lunches, always earning rave reviews for its unique and addictive character.

This isn’t just another potato salad; it’s an experience. Known in Japan as Poteto Sarada (ポテトサラダ), it’s a beloved yōshoku dish—a style of Western-influenced cooking that has been uniquely adapted for the Japanese palate. What sets it apart is the meticulous preparation of each component and the balance of textures: the half-mashed, half-chunky potatoes, the crisp vegetables, and the ultra-creamy dressing. This guide will not only give you the perfect recipe but will walk you through every nuance, from choosing the right potatoes to understanding the magic of Kewpie mayonnaise, ensuring you can create an authentic and utterly delicious Japanese Potato Salad in your own kitchen.

The Ultimate Japanese Potato Salad: A Journey in Texture and Taste

Before we dive into the recipe, it’s crucial to understand the philosophy behind this dish. Unlike its Western counterparts, which often lean heavily on a uniform texture and a simple mayonnaise or vinegar base, Japanese Potato Salad is a symphony of contrasts. The potatoes are partially mashed to create a creamy foundation while leaving pleasant, soft chunks for bite. The vegetables aren’t just tossed in; they are pre-treated to optimize their texture and flavor—cucumbers are salted to draw out water and enhance their crunch, and onions are rinsed to mellow their sharp bite. This attention to detail elevates a simple side dish into a culinary masterpiece that is both comforting and sophisticated.

Authentic Japanese Potato Salad Recipe

This recipe yields a generous portion, perfect for a family side or for meal prepping bento boxes for the week.

Ingredients

• For the Salad:
  • 2 lbs (approx. 900g) Yukon Gold potatoes (about 4-5 medium potatoes)
  • 1 large carrot (approx. 150g), peeled
  • 1 Japanese or Persian cucumber (approx. 150g)
  • ½ medium yellow onion (approx. 75g)
  • 3 large eggs
  • 4 oz (approx. 115g) high-quality sliced ham
  • 1 tsp salt for the cucumber
  • 1 tbsp salt for the potato water
• For the Dressing:
  • ¾ cup (180ml) Kewpie mayonnaise (this is key for authentic flavor)
  • 2 tsp rice vinegar
  • 1 tsp granulated sugar
  • ½ tsp salt (or to taste)
  • ¼ tsp freshly ground black pepper (white pepper can also be used for a milder spice)
  • Optional: a pinch of MSG or a ¼ tsp of dashi powder for extra umami

Step-by-Step Instructions for Perfect Poteto Sarada

Follow these detailed steps carefully. The specific techniques are what make this recipe special.

Step 1: Prepare the Vegetables

1. Cucumber: Slice the cucumber as thinly as you can. A mandoline slicer is excellent for this. Place the slices in a small bowl, sprinkle with 1 teaspoon of salt, and mix well. Let it sit for 15-20 minutes. The salt will draw out excess water, which is crucial for preventing a watery salad and ensuring the cucumber stays crisp.
2. Onion: Slice the yellow onion very thinly. Place the slices in a separate bowl and cover with cold water. Let it soak for 10-15 minutes. This process removes the harsh, raw bite of the onion, leaving only its sweet, mild flavor.
3. Carrot: Slice the carrot into thin rounds or half-moons. We will cook this with the potatoes.
4. Ham: Cut the sliced ham into small, bite-sized squares or strips. Set aside.

Step 2: Cook the Potatoes, Eggs, and Carrots

1. Potatoes: Peel the Yukon Gold potatoes and cut them into uniform 1-inch cubes. Place them in a large pot and cover with cold, salted water (use 1 tablespoon of salt).
2. Eggs: Gently place the 3 whole eggs into the same pot with the potatoes. This is an efficient way to hard-boil them.
3. Boil: Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to a steady simmer.
4. Add Carrots: After about 5 minutes of simmering, add the sliced carrots to the pot.
5. Cook Times:
   • Remove the eggs after they have cooked for 10-12 minutes in the simmering water. Immediately transfer them to an ice bath to stop the cooking process. This makes them easier to peel and prevents the dreaded green ring around the yolk.
   • Continue cooking the potatoes and carrots until the potatoes are very tender and can be easily pierced with a fork, typically about 15-20 minutes total. The carrots should be tender-crisp.

Step 3: Assemble the Salad Base

1. Drain: Once the potatoes and carrots are cooked, drain them thoroughly in a colander. Let them steam dry for a minute to remove any excess moisture.
2. Mash: Transfer the hot potatoes and carrots to a large mixing bowl. While they are still hot (this is important for a creamy texture), use a potato masher or a large fork to mash them. Do not over-mash. The goal is a “half-mashed” texture. Aim for about 70% mashed and 30% small, soft chunks remaining.
3. Season the Mash: While the potato mixture is still warm, season it with the rice vinegar, sugar, ½ teaspoon of salt, and black pepper. The warm potatoes will absorb the seasonings much more effectively than cold ones. Mix gently to combine. Let this mixture cool down for about 15-20 minutes on the counter.

Step 4: Finalize the Mix-ins

1. Squeeze Vegetables: Go back to your prepped cucumber and onion. Squeeze the cucumber slices firmly with your hands to remove all the excess water you can. You’ll be surprised how much comes out. Drain the onions and pat them dry with a paper towel.
2. Peel and Chop Eggs: Peel the cooled hard-boiled eggs. Roughly chop two of the eggs and add them to the cooled potato mixture. Reserve the third egg for garnish if you wish, or chop it and add it in as well.

Step 5: Combine and Chill

1. Add Everything: To the bowl with the cooled, seasoned potato mash, add the squeezed cucumber, dried onion, chopped ham, and chopped eggs.
2. Introduce the Kewpie: Add the ¾ cup of Kewpie mayonnaise. Gently fold all the ingredients together with a spatula until everything is well combined. Be careful not to overmix, as this can make the salad gummy.
3. Taste and Adjust: This is your final chance to perfect the flavor. Taste the salad and add more salt, pepper, or even a touch more Kewpie mayo if you feel it needs it.
4. Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This step is non-negotiable! Chilling allows all the flavors to meld together and deepens the taste of the salad significantly. It will taste much better after it has rested.

Nutrition Facts

• Servings: 6-8 side servings
• Calories per serving (approximate): 320-380 kcal (based on 6 servings, can vary with ham and mayo amounts)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Chilling Time: 1 hour (minimum)
• Total Time: 1 hour 40 minutes

How to Serve Japanese Potato Salad

This versatile dish can be served in many traditional and creative ways. Here are some of the best:

• As a Classic Side Dish (Okazu):
  • Serve it in a small bowl alongside a main protein like Tonkatsu (fried pork cutlet), Chicken Katsu, or Karaage (Japanese fried chicken).
  • It’s a perfect companion to grilled fish, such as Saba Shioyaki (grilled mackerel).
  • Include it as part of a traditional Japanese meal set (teishoku) with rice, miso soup, and pickles.
• In a Bento Box:
  • Spoon a portion into a silicone cup to keep it separate from other items in a bento box.
  • Its creamy texture and rich flavor provide a wonderful contrast to rice and other bento components.
• As a Sandwich Filling (Sando):
  • Spread a thick layer between two slices of fluffy, crustless Japanese milk bread (shokupan) for a delicious Potato Salad Sandwich (Poteto Sarada Sando). This is a convenience store staple in Japan for a reason!
• As an Appetizer or Bar Snack (Otsumami):
  • Serve it as they do in izakayas, in a simple bowl, perhaps garnished with a sprinkle of shichimi togarashi (seven-spice blend) or some extra chopped egg. It pairs beautifully with a cold beer or sake.
• At a Barbecue or Picnic:
  • Bring it as a unique and crowd-pleasing alternative to standard American potato salad. Its creamy, tangy flavor profile is a fantastic complement to grilled meats.

Additional Tips for Salad Perfection

1. The Potato is Paramount: Yukon Gold potatoes are truly the best choice. Their medium-starch content means they become creamy when mashed but are waxy enough to hold their shape in chunks, striking the perfect balance. Russets can become too grainy or watery, while waxy red potatoes won’t mash up as nicely.
2. Don’t Skip the Vegetable Prep: The steps of salting the cucumber and soaking the onion may seem fussy, but they are the secret to the salad’s superior texture and balanced flavor. Salting prevents a watery final product, and soaking the onion removes its acrid bite, making it a pleasant, sweet addition.
3. Mash While Hot, Dress When Cool: This is a critical temperature-based technique. Mash the potatoes and season them with the vinegar and sugar while they are hot. The porous, steaming potatoes will absorb the flavors deeply. However, wait for the mixture to cool down before adding the mayonnaise. Adding mayo to hot potatoes can cause it to “break” or become oily.
4. The Kewpie Difference: While you can technically make this with other mayonnaise, it simply won’t taste the same. Kewpie mayonnaise is made with only egg yolks (not whole eggs), rice vinegar, and a special blend of spices, giving it a richer, tangier, and more umami-forward flavor. It’s the heart and soul of this dish. If you absolutely cannot find it, you can try to approximate it by adding a splash of rice vinegar, a pinch of sugar, and a dash of dashi powder to regular mayonnaise.
5. Let it Rest and Meld: Patience is a virtue, especially with potato salad. The mandatory chilling time is not just for serving it cold. It’s an essential part of the flavor development process. As the salad sits, the seasonings distribute, the vegetables slightly pickle in the dressing, and the overall taste becomes more cohesive and delicious. It’s always better the next day.

Frequently Asked Questions (FAQ)

1. Why is my Japanese Potato Salad watery?
This is the most common issue and usually stems from one of two things. First, you may not have squeezed enough water out of the salted cucumber slices. Be very firm when wringing them out. Second, the potatoes may not have been drained properly after boiling. Let them sit in the colander for a minute or two to allow excess steam and water to evaporate before mashing.

2. Can I make this recipe vegan or vegetarian?
Absolutely! To make it vegetarian, simply omit the ham. To make it vegan, omit the ham and the hard-boiled eggs. The biggest substitution will be the mayonnaise. Kewpie now makes a vegan version that is an excellent choice. If you can’t find it, use your favorite high-quality vegan mayo. You may want to add a little extra rice vinegar and sugar to mimic the tang of Kewpie. To replace the bulk from the eggs and ham, consider adding a cup of cooked sweet corn, edamame, or even some diced, firm tofu.

3. What can I use instead of Kewpie mayonnaise?
For the most authentic taste, Kewpie is highly recommended and widely available online or in Asian grocery stores. If you must use a substitute, choose a full-fat, high-quality American-style mayonnaise (like Hellmann’s or Duke’s). To mimic the Kewpie flavor, for every 1 cup of regular mayo, whisk in 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and an optional ¼ teaspoon of MSG or dashi powder to boost the umami.

4. How long can I store Japanese Potato Salad in the refrigerator?
When stored in an airtight container, the potato salad will stay fresh and delicious for 3 to 4 days in the refrigerator. In fact, many people believe the flavor is even better on the second day after the ingredients have had more time to meld.

5. Can I freeze Japanese Potato Salad?
It is not recommended to freeze this dish. Mayonnaise-based dressings tend to separate and become oily when thawed. Furthermore, potatoes can become watery and develop a grainy, unpleasant texture after being frozen and defrosted. This salad is best enjoyed fresh.

Print