Japanese Potato Salad
Japanese Potato Salad – Creamy, Fluffy & Easy Japanese Side Dish
One of the dishes I grew up with in Japan - Japanese Potato Salad (ポテトサラダ) was always a staple on our dinner table and often appeared in school lunches too. This salad is creamy, fluffy, and packed with simple ingredients that come together in the most comforting way. Traditionally served as a side dish, but let’s be honest - I’d gladly grab a bowl and eat it straight with no shame!
Whether you're looking for a nostalgic Japanese side dish, planning your bento, or just craving something creamy and satisfying, this potato salad is always a hit.
What Makes Japanese Potato Salad Different?
Unlike Western potato salad, Japanese-style potato salad is known for its light and fluffy texture.
The potatoes are slightly mashed (not completely smooth), and the addition of crisp cucumbers, savory ham, and boiled eggs creates a perfect balance of textures.
And of course - Japanese mayonnaise (like Kewpie) adds that signature rich, umami flavor that makes this dish so addictive.
Tips for the Best Japanese Potato Salad
Don’t over-mash—texture is everything
Remove excess water from cucumbers to avoid a watery salad
Mix while potatoes are slightly warm for better flavor absorption
Adjust mayo to taste depending on how creamy you like it
RECIPE
Servings: 3-4
Time: 30 minutes
Ingredients:
3 pcs medium potato (I use russet potatoes)
2 pcs persian cucumber (or ½ English cucumber)
3–4 slices ham
3 pcs boiled egg
6 tbsp Japanese mayonnaise
Salt and black pepper
Instructions:
Boil the Eggs
Bring a pot of water to a boil.
Gently add eggs and cook for about 10 minutes.
Remove and cool in cold water.
Cook the Potatoes
Peel and cut potatoes into small chunks.
Place them in a pot with water and a sprinkle of salt, bring to a boil.
Once boiling, cook for about 10 minutes or until fork-tender.
Drain and let cool slightly.
Prepare Cucumbers and Ham
Thinly slice the cucumbers, rub with a pinch of salt, and let sit for 5 minutes.
Squeeze out excess water and set aside.
Cut the ham into small bite-size pieces.
Mash Eggs with Mayo
Peel boiled eggs and mash them in a large bowl.
Add half of the mayonnaise and mix well.
Add Potatoes
Add the slightly cooled potatoes to the egg mixture.
Gently mash together while leaving some chunks for texture.
Combine Everything
Add cucumbers and ham.
Stir in the remaining mayo, season with black pepper, and mix until everything is well combined.
My Kitchen Tool:
FAQ
What kind of potatoes work best?
Russet potatoes are ideal because they create a fluffy texture, but Yukon Gold works for a slightly creamier version.
Can I make Japanese potato salad ahead of time?
Yes! It actually tastes better after chilling for a few hours as the flavors meld together.
Can I make it without ham?
Absolutely. You can skip it or substitute with tuna, bacon, or keep it vegetarian.
What makes Japanese mayo different?
Japanese mayo like Kewpie uses egg yolks instead of whole eggs and has a richer, slightly tangy flavor.
How long does it last?
Store in the fridge for up to 2–3 days in an airtight container.
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