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Classic Japanese potato salad recipe. Made with mashed potato and colorful vegetables, Japanese potato salad is creamy yet full of textural crunch. If you’re a potato salad lover, you will be happy to add this delicious version into your repertoire.
Are you surprised if I tell you that potato salad is a home-cooking staple dish in Japan? Economical to make and comforting to eat, it’s no wonder potato salad is universally loved.
Japanese Potato Salad (ポテトサラダ) is a little different from typical versions of American potato salad. The potatoes are roughly mashed, so it’s kind of like mashed potatoes with all the colorful ingredients. It’s creamy and smooth, but with added chunky textures from the vegetables. You can’t stop eating them once you have a bite.
What is Japanese Potato Salad?
Potato salad is another import of western cuisine (known as yoshoku) that is highly embraced by the Japanese. The classic Japanese potato salad is made of mashed potato (leaving some chunks behind), sliced cucumbers and carrots, eggs and sometimes hams. The ingredients are not too different from the western version, but flavoring wise, the Japanese version is 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. The salad always includes a myriad of vegetables, which makes it healthier and visually eye-catching.
Most of the ingredients are easy to find in regular grocery stores. To make the salad uniquely Japanese, I highly recommend using Japanese mayonnaise which attributes a sweeter, richer creamy flavor. You can find Japanese mayo in Japanese and Asian grocery stores as well as Amazon (or substitute following my recipe here).
Just like the potato salads in the US, Japanese potato salad is also a popular party dish. You might also see it as a side dish in a bento lunch box, next to Karaage and Hambagu (Japanese hamburger steak). But of course, if you’re throwing a Japanese-theme BBQ, potluck or picnic, you will have to complete the menu with this classic Japanese Potato Salad.
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 wrapped around the potato salad and the teriyaki glaze goes really well with potato salad. This is a great example of the leftover turns into the main dish the next day.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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- 2 russet potatoes
- ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- 1 large egg (50 g w/o shell)
- 2 ½ inch carrot
- ¼ cup corns
- 2 inch English cucumber (The cucumber in this photo is about 3", but you just need about 2")
- 2 slices black forest ham
- ⅓ cup Japanese mayonnaise
- kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- freshly ground black pepper
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Gather all the ingredients.
- 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 then refrigerate for 30-60 minutes before serving.
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Keep in the refrigerator and consume it in 3-4 days.
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.
Editor’s Note: This post was originally published on Aug 31, 2011 as a guest post at An Italian Cooking in the Midwest.
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!
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. 🙂
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.)
Hi KD! So happy to hear you and your husband liked the recipe! Thank you very much for your kind feedback. 🙂
Hi, try diced smoked tofu instead of ham to make it vegetarian
Hi Patricia!
Diced smoked tofu sounds very good! Thank you for the input!☺️
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
Hi Christina! Here’s the link for the Japanese mayo.
https://www.justonecookbook.com/pantry/japanese-mayonnaise/
Hope you can find it in Brazil! 🙂
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
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!
Just made this. And 2 russests make a boatload of salad! =D
I think that Japanese mayo is what gives it the flavor you want, so I would NOT recommend making it with good ole Hellman’s.
That being said, it’s excellent! I’ll be eating it for a while, and happily.
Hi Pattie! I agree, the egg yolk in the mayo is so important as well as the flavor in Japanese mayo.
I’m so sorry for my late response, but if you make this again and have some leftover, don’t forget to try making this with leftover. It’s so good… 🙂
https://www.justonecookbook.com/potato-salad-pork-roll/
I was watching a Japanese morning show a few years ago that said potato salad should still have potato chunks in it when made properly. They said most people make it incorrectly and that’s why it comes out looking like mashed potatoes. Then they gave the secret to keeping it chunky, which for the life of me I can’t remember. I think it might have involved cold water at some point in the potato cooking process.
Anyway, I like that you embrace the mashed quality that is so common to Japanese potato salad in this recipe.
Hi Al! I think, it comes down to people’s preference whether you want to feel the “chunk” in your mouth while eating potato salad or prefer smooth texture of potatoes. However, most people seem to enjoy having some potato texture in the salad. My mom taught me to keep some chunks un-mashed for potato salad and korokke (croquette). Thank you for your kind words. 🙂
I LOVE Japanese potato salad. The shop we bought it from (when I was a kid living in Japan) added peas. Now I have to add it, too, or it’s just not the same. When I don’t have much time I have used reconstituted instant mashed potatoes. It’s surprisingly good!
Hi Janet! I never thought of using the instant mashed potatoes. 😀 That’s a super quick method! Thanks for sharing your tip! 🙂
Hi Nami!
Just a question regarding Japanese Potato Salad. I saw many recipes require the use of vinegar in their recipe. What is your take on that?
It’s really up to you. Even in Japan, there are recipes that uses vinegar, milk, yogurt, dijon mustard, sugar, soy sauce… people make it on their own. I make it different versions too so that we don’t get bored with the same taste. I add vinegar especially during the summer months. Some people use white wine vinegar, but I personally prefer rice vinegar. 🙂
Greetings Nami,
Can do following substitute if I don’t have some ingredients as per your recipe:
Ham substitute with crabstic
Cucumber replacing with apple
Omitting corn if have non
Thanks for your kind guide 😘😘
Hi Polly! Yep, that works! Hope you enjoy the recipe!
How long can we keep the salad in the fridge. I made this before and it start to smell after 1 day.
Hi Angie! How did you keep your potatoes? How fresh was the ingredients you used? I think that matters. If you put the potato salad at room temperature, it is safe for a few hours. But if you keep in the refrigerator, it lasts 3 days without ham, and 2 days with ham. And you can’t freeze the potato salad because the texture changes for potatoes. Hope this helps!
Hi there, just curious if you normally don’t use karashi in your potato salad recipe.
Hi Kris! I sometimes put dijon mustard in mine too but my daughter can sense it (she’s not a fan). LOL. I think and believe most of Japanese potato salads don’t include mustard or karashi, and it’s more of a secret ingredient (we call it “kakushi aji”), or labeled as “adult-style” potato salad. 🙂
Can I use satsumaimo? I want a healthier choice 🙂
Hi September! Yes, you can do that. 🙂
Made this without the ham and corn. Very tasty!
Hi Amanda! Thanks for trying this recipe! So happy to hear you enjoyed it. 🙂
Easy and delicious. Thank you’
Hi John! Thanks so much for trying this recipe! 🙂
Perfect salad for every BBQ, my family loves it! I replaced the mayonnaise with greek yogurt because some of my friends are very health-conscious and don’t like it. But the healthier version also tastes fantastic. Thank you so much for always sharing creative, healthy and yummy recipes!
Hi Lilly! Wonderful! So happy to hear your family enjoyed this salad. 🙂 Thank you for sharing your tip on using greek yogurt. Glad to hear it is still tasty. 🙂 Thank you for your kind feedback. xo
Great recipe! I had a go at it today and it was delicious. However when I made it, I omitted the ham, sweetcorn and (accidentally) pepper, and that I also forgot to place it in the fridge! I also used three potatoes, two eggs and adding more carrots to it, (plus forgetting to make sure they go smoothly through the skewer).
Hi Jeremy! Thanks so much for trying this recipe and I’m happy to hear you enjoyed it! That’s okay, those are “additional” and not a necessity (except for pepper you accidentally forgot). 🙂
Oh my gosh, Nami! Your site is my very favorite to reference for delicious, Japanese meals and this potato salad was excellent! I made it as a bento filled, but I confess to eating a lot on its own, haha. I have read other recipes that include rice wine vinegar, Japanese hot mustard, and onion- what do you think about that? Would it add to or overwhelm the yummy balance of flavors? Thank you for your wonderful blog, i know it must be a lot of work, but it’s so appreciated!
Hi Danielle! Aww thank you so much for your kind words! I’m happy to hear you enjoy my blog. 🙂 If you are in Japan, there are many variation of Japanese potato salad, and there is no “this is the right way” recipe. Some add different ingredients and condiments. I add rice vinegar and mustard and diced (and soak in water to remove bitterness) onion too depending on the day. So those are the variations you can make. I sometimes skip some ingredient (if I don’t have it)… Feel free to adjust. All these mentioned ingredients go with the potato salad and nothing is wrong with adding them in the recipe. Hope I answered your question. 🙂
I was a little hesitant about this recipe because I initially didn’t like the taste of Kewpie BUT all the ingredients combined with the textures and flavors really balance out the yolk taste of Japanese mayo. This is a very nice recipe and I really enjoyed the result!
Hi Susan! I’m really glad to hear you enjoyed this dish, and thanks for trying this recipe! Thank you for your kind feedback. xo
Hi,
I just wonder after I made the batch of the potato salad, how long can it keep for, have to be consume in between how many days?
Hi Hoei Ser! Please enjoy it in 3-4 days. 🙂
I so appreciate that you go the extra mile and give substitutes (and recipes) ingredients for items not always available locally!
My mother came to the UK in the late fifties and I grew up on the wonderful dishes that she concocted using any (limited) ethnic ingredients that were available.
Tonight I used your quick version of Japanese mayonnaise to make this potato salad and it was excellent! My only tweaks were: I added a 1/4 teaspoon of dashi powder (as per your longer recipe) and I wasn’t disappointed. I also added a finely sliced spring onion and a small gherkin (pickled cucumber – not the sweet kind but the crunch saltier one) chopped into very tiny pieces – this is something I’ve done forever as I enjoy the tiny bursts of tanginess.
Thank you for sharing your recipes and experience!
Hi CCW! Thank you so much for your kind feedback. I’m glad to hear my quick and longer mayo recipes helped to make your delicious potato salad! 🙂 Thank you for trying my recipes!
We love Japanese potato salad! Thank you for the wonderful recipe! My mother-in-law adds bits of Fuji apple to her potato salad. It’s a delicious addition.
Hi Laural! Thank you so much for your kind feedback. I love the addition of fuji apple! 🙂
I made this once before following your recipe….to take to a potluck luncheon at my Quaker Meeting. People really enjoyed it–called it “Japanese Mashed Potato Salad”. I made it again, for our supper and I am going to serve it with those panko breaded ham slices that you posted yesterday and a green salad on the side.
Last night I made the creamy mushroom spaghetti….using enoki, crimini, and shiitake mushrooms…and not forgetting to add the soy sauce….What a splendid dish that was. I told my husband Masahiro I got the recipes from you Nami….arrigato….but that his mother had her skilled eye on me all the way from her hospital bed in Kitakyushu.
Hi Bond! Aww thank you so much for trying my recipes all the time! I’m really happy to hear what your taste tester said, and great job making a delicious salad! Ahhh… your meal made me hungry! I’m really happy to hear you enjoyed the pasta! It’s easy and delicious. I love that dish! 🙂 Arigato for your kind comment!
After visiting Japan I was inspired to try to recreate some of my favourite Japanese dishes and more. This potato salad was a crowd favourite, so flavourful and a perfect side dish! Followed the recipe exactly, except I boiled potatoes straight with boiling water because I was in a rush.
I wish I found this website sooner and am excited to try your other dishes!
Hi Janice! Thank you so much for your kind feedback. I’m so happy you gave this recipe a try and enjoyed it! Thank you!! Hope you like what I share on my website. 🙂 xo
Made this today for lunch to go with homemade Aussie meat pie. Was delicious, love the crunch factor
Hi Jo! I’m so glad to hear that. Thank you for your kind feedback. 🙂
This recipe was delicious & simple to make. While it was tasty when made, it was even better the next day. I really enjoyed the textures & colours of the cucumber, carrots & corn in contrast to the mashed potatoes. The flavours were excellent. This is a recipe that I will certainly make again. Thank you!
Hi Peckish! Thanks so much for trying this recipe! I’m so happy to hear you enjoyed this recipe! Thank you for your kind feedback. xoxo
So fresh and full of colour! It’s nice to have a chilled side dish for dinner sometimes and this was a perfect choice. Had to replace cucumber with red capsicum since I was too lazy to go to the shops haha. I’m looking forward to making it into your potato salad pork rolls!
As always, thanks Nami!
Hi Julia! Glad to hear you enjoyed it. Ohhh definitely try my potato salad pork rolls… It’s my favorite!!! Thanks for your kind feedback. 🙂
I love Japanese “mashed” potato salad! Found this recipe and it seemed easy enough. I didn’t have enough Kewpie mayo so I followed the recipe using American mayo. The salad came out great! I’ve been having a hard time finding it at restaurants so now I can make my own 😊
Hi Vicky! I’m so glad your potato salad came out well! Thank you for your kind feedback and for trying my recipe! xo
I love your recipes! They’re easy and taste like what I would get at the store or restaurant. I tried your dorayaki recipe a few weeks ago and that also came out great. Will definitely try more of your recipes. Thanks Nami!
Hi Vicky! Thank you so much! I’m really happy to hear you enjoy cooking Japanese food at home! 🙂
I’ve always enjoyed this dish at a local Japanese restaurant I go to, and I just made this last night. It was delicious, I want to make it again very soon. It had just the right amount of creaminess, saltiness, tang, crunch, so tasty!
Hi Pam! I’m so happy to hear you enjoyed this recipe! Thanks for trying it and for your kind feedback. 🙂
This is so yummy! So much better than American potato salad which always just tastes like eating a spoonful on mayo. I didn’t have Japanese mayo so I followed your directions to add vinegar and sugar to Hellman’s mayo but I didn’t think I had rice vinegar on hand so subbed apple cider vinegar and the flavor still turned out great! Realized I did actually have rice vinegar in my cupboard after making though, so will use that next time in the mayo. Anyway, this potato salad is one of the best I’ve ever had so thank you for sharing the recipe!
Hi Alison! Aww I’m really happy to hear you enjoyed this Japanese potato salad recipe. Thank you so much for your kind feedback.
This is so good! I made a double batch since I plan on having it as a side throughout the week (though I don’t know if it will last that long since everyone loves it!) I made some homemade Japanese pickled cucumbers and used those as well as some of the pickling liquid. Definitely enhances the already delicious flavor of the potatoes! Will definitely make this again!!
Hi Sydney! Thank you so much for trying this recipe! I love that you used pickling liquid too! What a nice secret ingredient!
Hi! I’ve been making a similar version of Japanese potato salad (my Mom’s recipe) for years. I started using the instant pot to cook the potatoes & carrots and also to boil the eggs, and it makes things SO much easier. I just put the potato and carrot chunks in a steamer basket, add 1c water, and cook at high pressure for 5 minutes, then let the pressure drop naturally. I boil the eggs by placing cold eggs point down on an egg trivet, add 1c water, and cook for high pressure for 5 minutes. I then let the pressure release for 5 minutes, then place in an ice bath for 5 minutes. Works perfectly every time, so I thought I would share <3
Hi Julia! Thank you so much for sharing your tip on using IP for the potato salad!
Do you ever put wasabi in your potato salad? I’m sure that my mother’s potato salad had a spicy component, but by the time I asked her, she didn’t remember.
Hi Brenda! I may be one of a few Japanese you know who don’t like wasabi. I only eat wasabi when it’s freshly grated (taste is completely different!). 😀 Hmmm… either wasabi or Japanese karashi mustard (https://amzn.to/35e0uMh)? I am feeling your mom probably used karashi… it matches with potato salad more.
This is about the 4th time using your potato salad recipe. It just occurred to me…in your recipe you do not salt and drain the liquid from the cucumber slices? In the past, I’ve done this automatically on my own.
Hi Elaine! I do both ways (this pressure cooker version I sprinkle salt: https://www.justonecookbook.com/pressure-cooker-potato-salad/). When I want to get a fresh crunch texture, I leave it. 🙂
I think every nihonjin no matter the country has their own way of making this. Here in Shizuoka not one of my family or friends makes it the same. Btw I use kani potato salad is very versatile there is no right or wrong way pardon my english (^ _ ^ )
Hi Sachiko!
Yes. We agree with you. Each family and region has a different way to prepare Japanese dishes, and they are all delicious!
Thank you for your input.☺️