Creamy & Tangy Japanese Potato Salad
This Japanese Potato Salad is a delightful twist on the classic, featuring creamy mashed potatoes, crisp vegetables, and a tangy-sweet dressing. A staple in Japanese home cooking, this salad is known for its smooth texture and refreshing flavors. Perfect as a side dish or a light meal, it’s a must-try for anyone who loves comforting yet vibrant flavors!
Why This Japanese Potato Salad Recipe Works
This recipe is a winner because it’s incredibly easy to make with simple, everyday ingredients. The combination of creamy potatoes, crunchy cucumbers, and savory ham creates a satisfying texture contrast, while the Japanese mayo and rice vinegar add a unique tangy-sweet flavor.
Plus, it’s highly customizable! You can add or swap ingredients like carrots, corn, or even boiled eggs to make it your own.
What’s In Japanese Potato Salad?
The magic of this salad lies in its creamy texture and balanced flavors. Here’s what you’ll need:
- Potatoes: Yukon Gold or Russet potatoes work best for their creamy texture when mashed.
- Japanese Mayonnaise: Sweeter and tangier than regular mayo, it’s the key to authentic flavor.
- Cucumber & Carrots: Add a refreshing crunch.
- Ham or Bacon: For a savory, umami touch (optional for vegetarians).
- Rice Vinegar: Balances the richness with a mild acidity.
- Salt & Sugar: Enhance the overall flavor profile.
How To Make Japanese Potato Salad
This recipe is simple but requires a few key steps to achieve the perfect texture and flavor. Here’s how to make it:
Step 1: Prepare the Potatoes
- Peel and cube the potatoes. Boil in salted water until fork-tender (about 15-20 minutes).
- Drain and mash while still warm, leaving some small chunks for texture.
Step 2: Prep the Vegetables
- Thinly slice the cucumber and carrots. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Squeeze dry.
- If using ham, cut into small strips.
Step 3: Mix the Salad
- In a large bowl, combine the mashed potatoes, vegetables, and ham.
- Add Japanese mayo, rice vinegar, sugar, and salt. Mix gently until well combined.
Step 4: Chill and Serve
- Cover and refrigerate for at least 1 hour to let flavors meld.
- Garnish with a drizzle of mayo and a sprinkle of black pepper before serving.
Sides for Japanese Potato Salad
Pair your salad with these delicious sides:
- Karaage (Japanese Fried Chicken): A crispy, juicy contrast to the creamy salad.
- Miso Soup: Light and savory, perfect for a balanced meal.
- Tamagoyaki (Japanese Rolled Omelette): Adds protein and sweetness.
- Steamed Rice: For a heartier meal.
Recipe FAQ’s
Can I Use Regular Mayonnaise?
Yes, but Japanese mayo (like Kewpie) has a richer, tangier flavor. If using regular mayo, add a pinch of sugar and a splash of rice vinegar.
How Long Does It Last?
Store in an airtight container in the fridge for up to 3 days. The texture may soften over time.
Can I Make It Vegan?
Absolutely! Skip the ham and use vegan mayo.
Other Recipes To Try
- Okonomiyaki (Japanese Savory Pancake): A hearty, customizable pancake topped with mayo and bonito flakes.
- Sunomono (Japanese Cucumber Salad): A light, vinegary salad perfect for summer.
- Avocado Lime Potato Salad: Creamy avocado replaces mayo for a lighter twist.
- Nikujaga (Japanese Meat & Potato Stew): A comforting sweet-savory stew.
- Mustard Potato Salad: Perfect for picnics or as a side for grilled meats!
- Chawanmushi (Savory Egg Custard): A silky, steamed appetizer with delicate flavors.
Creamy & Tangy Japanese Potato Salad
Ingredients
- 2 large Yukon Gold potatoes about 1.5 lbs / 700g, peeled and cubed
- 1 small cucumber thinly sliced
- 1 small carrot julienned
- ½ cup ham or bacon diced (optional)
- ¼ cup Japanese mayonnaise Kewpie
- 1 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt plus extra for salting vegetables
- Black pepper to taste
Instructions
- Cook Potatoes: Boil potatoes in salted water until tender (15-20 mins). Drain and mash, leaving some chunks.
- Prep Vegetables: Toss cucumber and carrot with salt. Let sit 10 mins, then squeeze dry.
- Mix Salad: In a bowl, combine potatoes, vegetables, ham, mayo, vinegar, sugar, and salt. Mix gently.
- Chill: Refrigerate for at least 1 hour before serving. Garnish with extra mayo and black pepper.
Notes
- Texture: For a smoother salad, mash potatoes thoroughly. For chunkier, leave more pieces.
- Make Ahead: Flavors improve after chilling, so prepare a few hours in advance.
- Add-Ins: Try boiled eggs, corn, or apples for variation.
- Vegan Option: Omit ham and use vegan mayo.
- Storage: Keep refrigerated and consume within 3 days.
- Bonus Upgrade: Top with furikake or toasted sesame seeds for extra crunch!
Nutrition
Enjoy your homemade Japanese Potato Salad! Let us know how it turned out in the comments below!
For more see our 18 Delicious Potato Salad Recipes Perfect for Summer Gatherings