Japanese Potato Salad
**Introduction**
Japanese Potato Salad is a world away from its Western counterparts. This beloved side dish is a creamy, savory, and subtly sweet creation with a uniquely delightful texture. Creamy, mashed potatoes are folded with crisp vegetables like cucumber and carrots, all bound together by a tangy, egg-rich Japanese mayonnaise. The result is a salad that is simultaneously comforting and refreshing, with a complex flavor profile that is both familiar and intriguingly different. It is a staple in Japanese home cooking, found in bento boxes, on family dinner tables, and at casual izakaya pubs. This salad is perfect for picnics and potlucks, as it travels beautifully and is a guaranteed crowd-pleaser. It also makes for an excellent make-ahead side dish for weeknight dinners, offering a taste of something truly special with minimal effort.
**Perfect for:**
Picnics and Outdoor Gatherings
Bento Box Lunches
Weeknight Dinner Side Dish
Potlucks and BBQs
As a Part of a Teishoku (Set Meal)
**Why You’ll Love This Japanese Potato Salad Recipe**
**Uniquely Creamy and Textured:** Unlike chunky potato salads, this version is partially mashed, creating an incredibly creamy base that still offers bursts of crunch from fresh, pickled vegetables.
**A Flavorful Twist on a Classic:** The combination of Japanese mayonnaise (which is tangier and fruitier than American mayo) and the subtle acidity from the rice vinegar creates a sophisticated and addictive flavor.
**Incredibly Versatile:** This recipe is a fantastic template. You can easily incorporate your favorite add-ins like ham, sweet corn, or apples to make it your own.
**Excellent for Making Ahead:** The flavors of this salad meld and improve after a few hours in the refrigerator, making it the ultimate prepare-ahead dish for busy schedules.
**Preparation and Cooking Time**
Total Time: 40 minutes (plus chilling time)
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 6 servings
Calories per serving: Approximately 220-280 calories
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 220-280 kcal
**Protein:** 4g
**Carbohydrates:** 25g
**Fat:** 12g
**Fiber:** 3g
**Sugar:** 4g
**Nutritional Disclaimer**
aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
* 2 large russet potatoes (about 1.5 lbs or 700g), peeled and quartered
* 1 teaspoon salt, for boiling water
* 1 small cucumber, thinly sliced
* 1 teaspoon salt, for drawing out moisture
* 1 small carrot, julienned or finely diced
* ¼ cup red onion, very thinly sliced
* 2 large eggs, hard-boiled, peeled, and chopped
* ½ cup Japanese mayonnaise (such as Kewpie)
* 2 tablespoons rice vinegar
* 1 teaspoon sugar
* ½ teaspoon white pepper
* Salt, to taste
**Step-by-Step Instructions**
1. **Cook the Potatoes:** Place the peeled and quartered potatoes in a medium pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. **Prepare the Vegetables:** While the potatoes are cooking, place the sliced cucumber in a small bowl and toss with 1 teaspoon of salt. Let it sit for 10 minutes to draw out excess water. Squeeze the cucumber slices firmly with your hands to remove as much liquid as possible.
3. **Blanch the Carrot:** In a small saucepan, boil the julienned carrot for 1-2 minutes until slightly softened but still crisp. Drain and rinse under cold water to stop the cooking process.
4. **Mash the Potatoes:** Drain the cooked potatoes well and return them to the hot pot. Let them steam dry for a minute over the residual heat. Mash the potatoes roughly, leaving some small lumps for texture. Transfer the mashed potatoes to a large mixing bowl.
5. **Season the Potato Base:** While the potatoes are still warm, add the rice vinegar, sugar, and white pepper. Mix well. Allowing the warm potatoes to absorb this seasoning is a key step for flavor.
6. **Combine the Salad:** Add the prepared cucumber, blanched carrot, red onion, and chopped hard-boiled eggs to the bowl with the potatoes.
7. **Add the Mayo and Finish:** Add the Japanese mayonnaise. Fold everything together gently until just combined. Be careful not to overmix.
8. **Chill and Serve:** Taste and adjust seasoning with additional salt if needed. Press plastic wrap directly onto the surface of the salad to prevent it from drying out. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
**How to Serve Japanese Potato Salad**
**As a Refreshing Side Dish:** Serve chilled scoops alongside grilled proteins like chicken, fish, or hamburger steaks for a classic Japanese-style meal.
**In a Bento Box:** Pack it into a compartment of a bento box. Its creamy texture and flavor hold up perfectly at room temperature, making it an ideal lunchbox item.
**As a Sandwich Filling:** Use the chilled salad as a unique and delicious filling for shokupan (Japanese milk bread) sandwiches for a truly authentic treat.
**On a Picnic or Buffet Table:** This salad is a star at any potluck or gathering. Its bright, creamy appearance and universally appealing taste make it a guaranteed favorite.
**Additional Tips for Japanese Potato Salad**
**For the Best Texture:** Using russet potatoes is ideal as they break down easily for a fluffier mash. For a smoother salad, use a ricer. For more texture, use a simple masher.
**Don’t Skip Salting the Cucumber:** This crucial step prevents the salad from becoming watery and ensures the cucumber stays crisp and flavorful.
**Season the Potatoes While Warm:** Adding the vinegar and seasoning to the warm potatoes allows them to be absorbed deeply, resulting in a much more flavorful base.
**Recipe Variations of Japanese Potato Salad**
**Ham and Corn Version:** Add ½ cup of diced ham and ½ cup of sweet corn kernels (canned or frozen, thawed) along with the other vegetables for a heartier salad.
**Apple and Walnut Version:** For a touch of sweetness and crunch, fold in ½ a finely diced apple (tossed in a little lemon juice) and ¼ cup of chopped walnuts at the end.
**Seafood Version:** Incorporate ½ cup of flaked, cooked crab meat or small cooked shrimp for an elegant twist on the classic.
**Freezing and Storage for Japanese Potato Salad**
**Storage:** Store the salad in an airtight container in the refrigerator for up to 3 days. The texture is best within the first 48 hours.
**Freezing:** Freezing is not recommended. The high water content in the potatoes and vegetables will cause the salad to become watery and separate upon thawing, resulting in a very poor texture.
**FAQ Section about Japanese Potato Salad**
**What is the difference between Japanese and American mayonnaise?**
Japanese mayonnaise, like Kewpie, is made with only egg yolks (not whole eggs), giving it a richer, deeper yellow color and a more custardy texture. It also contains MSG and apple or rice vinegar, which contributes to its uniquely tangy and umami-rich flavor.
**Can I use regular American mayonnaise?**
Yes, but the flavor will be different. To better mimic the taste, you can add an extra ½ teaspoon of rice vinegar and a tiny pinch of sugar to your American mayonnaise.
**My potato salad is too dry/wet. How can I fix it?**
If it’s too dry, simply fold in an extra tablespoon of mayonnaise at a time until the desired consistency is reached. If it’s too wet, you likely did not drain the potatoes well enough or remove enough water from the cucumbers. You can try chilling it for longer, as the potatoes will absorb some moisture.
**Why are there lumps in the potato?**
Some lumps are traditional and desirable for texture in Japanese potato salad. However, if you prefer it completely smooth, pass the hot, cooked potatoes through a ricer or food mill before seasoning.
**Conclusion of Japanese Potato Salad Recipe**
Japanese Potato Salad is a humble dish that delivers an extraordinary eating experience. Its creamy, tangy, and subtly sweet profile, combined with a variety of satisfying textures, makes it an unforgettable side dish that will quickly become a regular in your recipe rotation. It demonstrates the Japanese culinary philosophy of taking a simple concept and refining it to perfection. With its straightforward steps and make-ahead convenience, there is no reason not to bring this taste of Japanese home cooking to your own table. Whip up a batch for your next gathering or a simple weeknight dinner, and discover why this salad has earned its beloved status.