Classic Japanese potato salad recipe, creamy Japanese potato salad with mashed potato, carrot, ham, cucumber, egg, and corn.
Are you surprised if I tell you that potato salad is a home-cooking staple dish in Japan? Potato salad is very popular here in the US, you can find it in many supermarkets’ deli section. Even though we also call it “potato salad”, Japanese potato salad is a little different from the ones in the US. The potatoes are roughly mashed so it’s kind of like mashed potatoes with all the colorful ingredients. It’s so creamy and smooth, and you can’t stop eating them once you have a bite.
What is Japanese Potato Salad?
The classic potato salad is made of mashed potato (leaving some chunks behind), sliced cucumbers and carrots, eggs, sometimes hams, and it’s always seasoned with Japanese mayonnaise and sometimes rice vinegar.
There are a few variations based on your family’s taste, but it’s more standard than American potato salad varieties.
Most of ingredients are easy to find in regular grocery stores. I highly recommend getting Japanese mayonnaise which is available in Japanese and Asian grocery stores as well as Amazon (or substitute following my recipe here).
Leftover Japanese Potato Salad?
My family loves potato salad so we actually don’t have much leftover. I usually make extra potato salad so that I can make this Potato Salad Pork Rolls (recipe here). Thinly sliced pork is wrap around the potato salad and the teriyaki glaze goes really well with potato salad! This is a great example of the leftover turns into a main dish next day!
I hope you enjoy this Japanese Potato Salad recipe! If you make this recipe, snap a picture and hashtag it #JustOneCookbook. I love to see your creations on Instagram, Facebook, & Twitter! Thank you so much for reading and till next time!
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- 2 Russet potatoes
- ½ tsp. kosher salt
- 1 egg
- 2 ½ inch carrot
- ¼ cup corns
- 2-inch English cucumbers (The cucumber in this photo is about 3 inches, but you just need about 2 inches)
- 2 slices black forest ham
- ⅓ cup Japanese mayonnaise
- Kosher salt
- Freshly ground black pepper
- Peel potato skins and cut into 1 ½ inch pieces. They should be roughly about the same size so that they’ll be done cooking around be the same. Put potatoes in a large pot and add water until it covers all the potatoes. We start cooking potatoes in cold water so that it allows them to slowly heat up so they will cook through evenly.
- Boil potatoes with high heat. After water boils, lower heat to medium and cook until a skewer can goes through the potato smoothly, about 10 minutes. Drain the water from pot and put the potato back on the stove again.
- On the stove, evaporate water and moisture of the potatoes over medium-high heat (for less than 1 minute). Shift the pot in circular motion so the potatoes wont’ get burnt. When you see there no liquid in the pan, remove from heat.
- Mash the potatoes but leave some small chunks for texture. Sprinkle salt and transfer it into a big bowl and let it cool on the kitchen counter.
- Meanwhile prepare a boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside.
- Cut carrots into quarter (or half) and then slice it thinly. Put them in a microwave-safe container and cover it with water. Microwave for a few minutes until a skewer goes smoothly through the carrot (don’t overcook). Drain water and cool down.
- Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarter. Then slice it thinly.
- Dice the sliced hams into small size.
- Prepare and boil corn (canned corn kernels works as well).
- Add hams and veggies into the mashed potato bowl. Grind some pepper over and mix well.
- Add mayonnaise and mix until incorporated.
- Add boiled eggs and mix a bit but don’t over do it. Let it cool and keep in the fridge till you are ready to serve.
Editor’s Note: This post was originally published on Aug 31, 2011 as a guest post at An Italian Cooking in the Midwest.