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Classic Japanese Potato Salad (ポテトサラダ)

A beloved Japanese side dish, this creamy and savory potato salad features tender potatoes, crisp vegetables, and a rich, tangy dressing, often enjoyed alongside various meals.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 large Potatoes about 1.5 lbs, peeled and cut into 1-inch cubes
  • 1/2 Cucumber thinly sliced
  • 1/2 medium Carrot peeled and thinly sliced or julienned
  • 1/4 small Red Onion very thinly sliced
  • 2 Hard-boiled eggs chopped
  • 2 oz Ham thinly sliced and then diced (optional)
  • 1/2 tsp Salt for cucumber
For the Dressing
  • 1/2 cup Japanese Mayonnaise Kewpie preferred
  • 1 tbsp Rice Vinegar
  • 1 tsp Dijon Mustard
  • 1/2 tsp Sugar
  • 1/4 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Potato masher or fork
  • Small bowl (for dressing)
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Preparation Steps
  1. Peel and cut potatoes into 1-inch cubes. Thinly slice the cucumber, carrot, and red onion.
  2. Place the thinly sliced cucumber in a small bowl, sprinkle with 1/2 tsp salt, and let sit for 10-15 minutes to draw out excess water. Squeeze out as much water as possible using your hands or a paper towel and set aside.
  3. Place potato cubes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well and return to the hot pot for 1-2 minutes to dry out any residual moisture.
  4. Transfer the hot, drained potatoes to a large mixing bowl. While still warm, gently mash with a potato masher or a fork until mostly smooth but still with some small chunks for texture. Do not over-mash.
Prepare Dressing
  1. In a small bowl, whisk together Japanese mayonnaise, rice vinegar, Dijon mustard, sugar, salt, and black pepper until well combined.
Assemble Salad
  1. Add the drained cucumber, sliced carrot, sliced red onion, chopped hard-boiled eggs, and diced ham (if using) to the mashed potatoes.
  2. Pour the prepared dressing over the potato mixture. Gently fold everything together with a spatula until all ingredients are evenly coated. Be careful not to over-mix, which can make the salad gummy.
  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Notes

For an extra creamy texture, warm the mayonnaise slightly before mixing with other dressing ingredients.
You can substitute ham with crispy bacon bits, canned tuna, or shredded chicken for different variations.
Adding a pinch of dashi powder to the potatoes while mashing can enhance the umami flavor.
Store leftover Japanese Potato Salad in an airtight container in the refrigerator for up to 3 days.