Japanese Potato Salad ポテトサラダ

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Japanese Potato Salad | Easy Japanese Recipes at JustOneCookbook.com

Today I’m guest posting at An Italian Cooking in the Midwest while the author Paola is having a wonderful adventure in Southeast Asia.  As the name of her blog suggests, she is an Italian who lives in the US Midwest and shares a variety of Italian dishes including ones that we’re not too familiar in America.  Since I love Italian food, I am really glad to have learned a lot from visiting Paola’s blog.  I think one of the links that ties Paola and I together is that we both love Japanese and Italian food.

Japanese Potato Salad & Potato Salad Pork Rolls

Now you might wonder what Japanese Potato Salad is and how it’s different from American potato salad.  The answers are at An Italian Cooking in the Midwest.  Oh before you leave, please remember to come back this Friday to check out Potato Salad Pork Roll using the leftover Potato Salad.

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Japanese Potato Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 Russet potatoes
  • ½ tsp. salt
  • 1 egg
  • 2 ½ inch carrot
  • ¼ cup corns
  • 2 nch English cucumbers (The cucumber in this photo is about 3 inches, but you just need about 2 inches)
  • 2 black forest ham slices
  • ⅓ to ½ cup Japanese mayonnaise
  • Salt
  • Fresh ground black pepper
Instructions
  1. 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.
  2. Boil potatoes with high heat. After water boils, lower heat to medium and cook until a skewer can goes through the potato smoothly. Drain the water from pot and put the potato back on the stove again.
  3. 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.
  4. 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.
  5. Meanwhile prepare a boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside.
  6. 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.
  7. Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarter. Then slice it thinly.
  8. Dice the sliced hams into small size.
  9. Prepare and boil corn (canned corn kernels works as well).
  10. Add hams and veggies into the mashed potato bowl. Grind some pepper over and mix well.
  11. Add mayonnaise and mix until incorporated.
  12. 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.
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

 

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  1. Amazing, I guess most of the food bloggers think alike, I made one of these 4 days ago but not the Japanese version but nearly the same ingredients. I havent tried something like this before, its like a semi mashed potato salad. Love it

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  2. Yum! I am “flying” over to Paola’s site to read your recipe!! :-) And now I can’t wait for Friday’s post! Looks delicious!

    BTW, I am not sure I told you… the ice cream was a HIT! We all loved it! :-) It was the hardest thing I have ever photographed though… the light kept reflecting on it! I had to take like 1000 pictures and only 2 or 3 came out fine!!! LOL Thanks so much for the delicious recipe!!! :-)

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    • 1000?! Maybe you meant 100… 😀 I also find it very difficult to photo shoot ice cream or soup! I’m so glad you liked the green tea ice cream! Yay!

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  3. Congratulations for the guest post and the award!
    So this is the famous Japanese potato salad! I have already seen it, for example in Shinya Shokudo and cookery books, but it was always much “poorer” and certainly didn’t look as beautiful as yours! Your salad looks like a complete meal. I don’t know how you manages to take a photo of something as basic as the potato salad in such a lovely way!
    I love the Japanese mayonnaise, it has such a “lively” taste compared to most European mayonnaise brands. Maybe only good French brands are equally good, but the taste is completely different. I also love the touch the bottle has and its practical side when squeezing.
    It was a wonderful idea to post this salad. I will certainly make it soon.
    By the way, the pork rolls would be similar to the extraordinary pork rolls that you posted some time ago and that I did dozens of times??? I can’t wait to see them!

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  4. Almost every time you present a Japanese dish that I am unfamiliar with, definitely interesting. The salad looks quite different with the vege’s and ham, its almost a meal in itself. Is that Japanese ham???:)

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    • Japanese mayonnaise is made with egg yolks instead of whole eggs, and apple cider (or rice) vinegar instead of distilled vinegar. Over all it is creamier in both color and texture. :-)

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  5. I love this potato salad and the colour is so pretty! I always have some potatoes in my pantry, so I’ll just pick some other ingredients from the market to make this salad.
    Thanks for sharing, Nami :)

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  6. Congratulations on your award – you truly deserve it!

    I find it so interesting that while the main ingredients are very similar to a German potato salad, the execution is so different, giving it its very own distinct character. Once I manage to get my hands on a bottle of Kewpie (hehe) mayonnaise, I will try out your recipe.

    Tobias

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  7. Nami: I like this version of Japanese Potato Salad and your photography is always so pristine and beautiful – makes me hungry visiting your blog. btw – just caught your guest post over at Food Lovers Website, great interview! 😉

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  8. Mika

    Your picture is super as always ; )

    You know some reasons Jack is not that crazy about Japanese style potato salad, but both Kyle and Douglas love it! For me, anything potato nowadays is too heavy for my stomach… Hmmmm…. getting old….

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  9. we also put ham into our “filipino” potato salad (if there’s such a thing hehe) but other than that Japanese Potato salad has other interesting addtitions like corn? Wow it’s interesting and I could imagine the taste when all the flavors are fused in. Japanese Food is definitely one of the cuisines I love best.
    Have a great day Nami. Im glad to be here!
    Malou

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  10. Nice and tasty potato salad! My mom would put ham in the potato salad as well! And apple and pickle =) I will post the recipe later since you’ve got me craving for some potato salad!

    Ps: off topic Nami do you know any good restaurants in SF or surroundings you can recommend? My boss is going to SF for the first time and I’m making a little to do and eat list for him.

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    • Japanese mayonnaise is made with egg yolks instead of whole eggs, and apple cider (or rice) vinegar instead of distilled vinegar. Over all it is creamier in both color and texture. You can find it in Japanese or Asian supermarket.

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  11. This looks good, Nami…! I think I even have tried Japanese potato salad before, but without the egg. I think it’s a wonderful addition and I am convinced it would add an extra creamier flavour to the salad. Thanks for sharing another great recipe :)!

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  12. Love this! I must admit I absolutley suck when it comes to making potato salad, but i think I can make this. And you have the prettiest serving dishes ever!!!

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  13. Hey there my friend! I feel like I’m always apologizing for missing your posts! I don’t remember the last time I cooked, up to my ears with “busy”. Once you’ve had Japanese potato salad, there’s not going back, it’s just simply, fab-u-lous! Fantastic DOF too!

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  14. Nami, I have to confess that I have never had Japanese potato salad! This looks delicious though, the flavor profile seems similar to a Russian salad, very common in Northern Italy, so I know I’m going to love it. The pictures are fabulous as always :)

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  15. Oh gosh, another super summer treat! I wish it were warm and we were going on a picnic tomorrow instead of heading to school. Boo. This weekend should be a nice one, so we can pretend it’s still summer with your delicious Japanese potato salad. LOVE it!

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  16. Nami, I love Japanese Potato Salad, especially with the hard boiled egg! There’s a place around us that makes their udon and they serve a complimentary potato salad that is so good. I’m not sure why an udon place serves it, but since it’s so good, I don’t question it. Yours looks great!!

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  17. This sounds great and your pictures, as always, are beautiful. One question, what is the difference between Japanese mayo and other kinds? I’m not sure I’ve ever seen it.

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  18. I love potato salads :) The japanese ones are so different though- I usually have them at buffets, and they taste so good I fill myself up so much with them! tehehe….I love how they’re sorta of sweet (especially with the corn)- I should try making this at home some time!

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  19. I’m sure the taste is hard to resist :), but just for the sake of making healthier choices, I would probably use olive oil instead of mayo and some home-cooked and chilled pork instead of ham (watch out for those nitrates!).

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  20. Congrats on your blog award, Nami! 😀
    Your potato salad looks so fantastic and the recipe is really very easy! Fantastic guest post! 😉
    I made egg with Japanese mayonnaise (I always buy the same Japanese mayonnaise that you used in the pic, that’s the best one I found after trying others) very often as all of us love it and whenever there’s any gatherings or fun day out with my closest cousin and her family, my nephew and nieces would ask for it every time w/o fail! :)
    We’d tried cucumbers, carrots (some times raw) and corn kernels dipped in mayo too but all separately tho. We love them so much, esp my gals. Now I’m gonna try mixing everything together! I’m sure we’ll love this too! 😀
    I’m so looking forward to your Potato Salad Pork Rolls!

    Have a wonderful day!

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  21. Oh I love your version of a potato salad – definitely an interesting take! And I loved your guest post – Paola’s blog was new to me, so thanks so much for sharing =)

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  22. This potato salad looks great and is definitely putting me in the mood for it on this holiday weekend! My kids love ham, so I will definitely try adding it to mine. I always love seeing everyone’s personal twist on potato salad. There are so many types and styles! Hope you are doing well and having a great weekend.

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  23. I love how colorful this salad is, it looks so fresh and yummy! Thanks for sharing this wonderful recipe, I love potato salads and this recipe I can’t wait to try 😀

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  24. Melissa

    I just made this potato salad and I am so very happy that I found your blog! I have been getting a potato salad in the pre-made bentos I buy occasionally from a local store and absolutely fell in love with the potato salad. This recipe come soooooo SOOOOOO close. It is so yummy! Thank you for sharing!

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    • Hi Melissa! Thank you for trying this recipe. I’m glad my recipe is close to your favorite Japanese potato salad! Hope you can adjust to make it to a perfect recipe. :)

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  25. KD

    Wonderful. Hubby doesn’t eat meat so no ham. It just so happened I had a mess of mashed potatoes, grilled corn & wanted a potato salad. This fit perfectly. Didn’t have Kewpie but made do with what I had on had. Fine diced the carrots (uncooked), we really loved it; thank you! Such a flexible recipe: will add peas next time around (it’s something my Japanese-Hawaiian mom would’ve done.)

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  26. Cristina Takeda

    Would you please give us the name of the japanese mayonnese ? I live in Brazil and we have some stores that sells japanese products. I know the japanese mayonnese has diferentt flavor and I’d like to buy the right one ! Thanks

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  27. Hi Nami, I posted a non-Japanese version of your salad (using regular mayo :-) ) and linked back to your blog. I think I’ll be making this for Thanksgiving again (which is next week here in Canada). Thanks for the recipe!

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  28. Rarufu

    Namiko-san. That really does look good! I think that I will try the that recipee sometime. Do you have a recipee for the Japanese spring rolls?

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    • Hi Rarufu! I hope you will like this potato salad. It’s our favorite potato salad for a long time. :) No, I haven’t posted any harumaki (Japanese spring rolls) yet. I’ve been thinking about writing the post for a while… but my harumaki includes lots of ingredients that I was afraid most people cannot get them. :/ I might need to make different version, but will try to share it someday in the future! Thank you for your request!

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  29. Carlyn

    Oh…..Yummmm…..I love Japanese potato salad!!! I remember buying this in Japan!!! I never made it since it was always available already made~~~ Now, I think I must try to make your recipe!!!! ….a bit of Japan in my own kitchen!!!! Thank you~~~~~

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  30. Kate

    Tried this because I miss the potato salad in Japan! I was happy to discover I can make this! Thanks as always, Nami! Also, it’s tasty with or without the ham, for anyone who cares.

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    • Hi Kate! I know, the potato salad in Japan is so good! I am relying on my own potato salad since I can’t eat it in Japan… Thanks for letting us know about the ham. :)

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  31. Darlene

    Hi Nami,
    I just made your potato salad and it is fantastic. I can’t wait to try the potato salad pork roll when I have any letftovers! Thanks, Darlene

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    • I’m so glad to hear that, Darlene! Enjoy potato salad pork roll. It’s one of my favorite dish! :) Thank you for trying this recipe!

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