A ultra creamy, slightly tangy Japanese style potato salad that feels like café comfort in a bowl.
Yummy Japanese Potato Salad
If you have ever eaten at a Japanese café, izakaya, or peered into a convenience store bento box, you have probably noticed a small scoop of pale, ultra creamy potato salad tucked into the corner. It looks familiar, yet the first bite is different from classic American picnic potato salad. The potatoes are softer, almost mashed, the vegetables are finely sliced and crisp, and the dressing is richer from Japanese mayonnaise with a gentle sweetness. This Japanese potato salad brings that same cozy flavor to your home kitchen with simple ingredients and easy steps.
At its heart, this dish is a humble side: boiled potatoes, sliced cucumber and carrot, a bit of onion, and a rich mayo based dressing. What makes it special is the contrast of textures, the balance of sweet, salty, and tangy, and the way it fits with so many meals. It feels right at home next to grilled salmon, karaage fried chicken, or even a sandwich and soup lunch. The flavor is nostalgic for many in Japan, where it often shows up in homemade obento boxes and family dinners.
This version leans into that classic style while keeping things practical for a busy home cook. You will boil and lightly mash the potatoes, salt and drain the vegetables so they stay crunchy, then toss everything in a creamy Kewpie based dressing. A couple of hard boiled eggs add extra richness and protein, and a splash of rice vinegar keeps it bright instead of heavy.
Why you will love this Japanese potato salad:
- Ultra creamy texture with crisp, fresh veggies in every bite
- Uses everyday ingredients, with easy swaps if you cannot find Kewpie
- Make ahead friendly, perfect for bentos, potlucks, and weekday dinners
- Kid friendly, mild flavor that still feels interesting for adults
- Works year round as a comforting side, warm or chilled
Ingredients
Serves 4 to 6 as a side
Base Salad
- 2 lb potatoes, peeled and cut into chunks (about 900 g, Yukon Gold or russet)
- 1 small carrot, peeled and finely diced or cut into tiny half moons
- 1 small Japanese or Persian cucumber, thinly sliced (about 1 cup / 100 g)
- 1/4 small red or yellow onion, very thinly sliced (about 1/4 cup / 30 g)
- 2 large eggs, hard boiled, peeled and chopped
- 1/2 cup frozen corn kernels, thawed and drained (about 75 g, optional)
- 2 oz ham, cut into small squares (about 60 g, optional)
Seasoning & Dressing
- 1 tsp salt, plus more for boiling water and seasoning
- 1/2 tsp sugar, for vegetables
- 1/2 to 3/4 cup Japanese mayonnaise, preferably Kewpie (120 to 180 g, to taste)
- 1 to 2 tsp rice vinegar, to taste
- 1 tsp sugar, for dressing
- 1/4 tsp freshly ground black pepper, plus more to finish
- 1 to 2 tbsp milk or cream, optional, to loosen dressing if needed
💡 Shopping tip: If you cannot find Japanese cucumbers, choose the smallest, firmest cucumbers you see and scrape out large seeds so the salad stays crisp, not watery.
Step by Step Instructions
- Boil the potatoes (15 minutes). Add peeled, chunked potatoes to a pot, cover with cold water by 1 inch, and add 1 tbsp salt. Bring to a boil, reduce to a gentle simmer, and cook 12 to 15 minutes until very tender when poked with a fork. 💡 Tip: Start potatoes in cold water so they cook evenly and do not turn mushy on the outside while staying firm in the center.
- Prep and salt the vegetables (10 minutes). While the potatoes cook, place sliced cucumber, carrot, and onion in a bowl. Sprinkle with 1 tsp salt and 1/2 tsp sugar, toss, and let sit 10 minutes to draw out excess moisture. 💡 Tip: This quick salting keeps veggies crunchy and stops the salad from getting watery in the fridge.
- Drain and dry the potatoes (5 minutes). When potatoes are very tender, drain them well in a colander, then return them to the hot pot over low heat for 1 to 2 minutes, shaking, so the surface dries and turns slightly floury. Remove from heat. 💡 Tip: Slightly drying the potatoes helps them absorb the dressing without feeling gluey.
- Lightly mash the potatoes (5 minutes). While still warm, use a potato masher or fork to roughly mash the potatoes in the pot. Aim for a mix of smooth and small chunks, not completely whipped.
- Squeeze the vegetables (2 minutes). Rinse the salted veggies quickly in cold water, then squeeze them firmly by handfuls over the sink to remove as much liquid as you can. Add them to the warm potatoes along with the corn and ham, if using. 💡 Tip: If your hands are sensitive, wrap the veggies in a clean kitchen towel before squeezing.
- Mix the dressing (2 minutes). In a separate bowl, stir together Japanese mayonnaise, rice vinegar, 1 tsp sugar, 1/4 tsp black pepper, and 1 tbsp milk if using. Taste and adjust with more vinegar or sugar for your preferred balance.
- Combine salad (3 minutes). Pour the dressing over the warm potato and vegetable mixture. Add chopped hard boiled eggs. Gently fold everything together until well coated, adding up to another 1/4 cup mayo or splash of milk if you prefer it looser. 💡 Tip: Mixing while the potatoes are still slightly warm helps the flavors blend and gives that classic Japanese deli texture.
- Chill and serve (optional 30 minutes). Taste and adjust salt and pepper. Transfer to a container or serving bowl. Let it cool to room temperature, then chill 30 minutes for best flavor, or serve slightly warm if you like.
Variations & Substitutions
- Use regular mayonnaise if you cannot find Kewpie, then add a tiny pinch of sugar and extra rice vinegar to mimic its sweetness and tang.
- Make it vegetarian by skipping the ham, and add extra egg, corn, or even a handful of edamame for protein.
- For a lighter version, use half Japanese mayo and half plain Greek yogurt, adjusting vinegar and sugar to balance.
- Add a spoonful of Dijon mustard for a fusion twist that leans closer to Western potato salad while keeping the Japanese texture.
Make Ahead, Storage & Reheating
- Make ahead: Prepare the salad up to 1 day in advance and keep it in the fridge. If serving for guests, you can mix everything except the cucumbers and fold them in just before serving for extra crunch.
- Storage: Store in an airtight container in the refrigerator for 3 to 4 days. Stir gently before serving and taste to see if it needs a touch more salt or pepper.
- Freezing: Not recommended. Potatoes and mayonnaise based dressings change texture after freezing and thawing.
- Reheat: Japanese potato salad is usually served chilled or at cool room temperature. If you prefer it slightly warm, let it sit on the counter 20 to 30 minutes, or briefly microwave an individual portion in short 10 second bursts, stirring in between.
Nutritional Info (Estimated, per serving)
Based on 6 servings, including eggs, mayo, and optional corn but without ham.
- Calories: ~260
- Protein: ~6 g
- Carbs: ~28 g
- Fat: ~13 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Spoon into small bowls as a side dish with grilled salmon, miso soup, and rice for a Japanese inspired dinner set.
- Add a scoop to bento boxes alongside karaage fried chicken, tamagoyaki, and pickles.
- Serve at picnics and potlucks next to sandwiches, hot dogs, or sliders for a fun twist on classic potato salad.
- Pair with pan fried tofu, rice, and steamed vegetables for a comforting vegetarian meal.
- Garnish with extra black pepper, minced parsley, or thinly sliced chives for a fresh, café style finish.
Recipe FAQs
Can I use regular mayonnaise instead of Japanese mayonnaise?
Yes. Regular mayo works fine. To get closer to Kewpie flavor, add a small pinch of sugar and an extra 1/2 teaspoon of rice vinegar, then taste and adjust.
Why are the potatoes mashed instead of left in chunks?
Japanese potato salad traditionally has a softer, almost spreadable texture, with some small chunks for contrast. Lightly mashing lets the potatoes absorb the dressing better and makes it feel extra creamy.
Can I make this recipe without eggs?
Absolutely. Simply leave out the eggs and add a bit more potato or vegetables. If you want extra richness, increase the mayo slightly or add a drizzle of olive oil.
Is this salad spicy at all?
No. This version is mild and kid friendly. If you enjoy a little heat, you can add a pinch of freshly ground black pepper or a tiny squeeze of wasabi or Japanese hot mustard to the dressing.
Can I prepare the potatoes in an Instant Pot or pressure cooker?
Yes. Cook peeled, chunked potatoes for about 6 minutes at high pressure with a quick release, then follow the same drying and mashing steps. Be gentle to avoid overworking them.
How do I stop the salad from getting watery in the fridge?
The key is salting and squeezing the vegetables and drying the potatoes after boiling. If it still loosens slightly overnight, a quick stir and a spoonful of extra mayo will bring it back together.
Final Notes
Japanese potato salad is one of those recipes that quietly slips into your cooking routine and then never really leaves. Once you make a batch, you will see how easy it is to tuck a spoonful next to nearly any meal. It has the comforting familiarity of everyday potato salad, but with a softer texture and subtle Japanese flavors that feel just a little special. Even if you are new to Japanese home cooking, this is a gentle place to start.
Feel free to treat this recipe as a base and make it your own, swapping vegetables with what you have on hand or adjusting the creaminess to your taste. If you try it, I would love to hear how it fits into your meals, whether it ends up in your lunchbox, on your holiday table, or just next to a simple weeknight grilled protein. Share your tweaks, questions, and photos in the comments so we can all keep learning from each other in the kitchen.
