A classic, home-cooked side dish for more than 100 years, Japanese Potato Salad is distinct for its colorful addition of fresh vegetables, creamy texture, and rounded flavor. It‘s the ultimate crowd-pleaser!

A ceramic bowl containing the Japanese potato salad.

Summer cookouts and holiday get-togethers are where potato salads typically shine, but this recipe for Japanese Potato Salad (ポテトサラダ) is one that I enjoy making year-round. In Japan, it shows up in bento boxes, convenience stores, and even as a bar snack at izakaya

Today, let‘s learn how to make this classic Japanese potato salad that all ages will love. 

A ceramic bowl containing the Japanese potato salad.

What is Japanese Potato Salad?

Much like potato salads in the US, Japanese potato salad is a popular party dish and it’s been a popular dish in Japan for over 120 years. It has the perfect balance of rich, tart flavors with a touch of sweetness and a pleasant variety of textures. 

As with many other yoshoku dishes (like Curry Rice, Croquettes, and Tonkatsu), potato salad likely made its first appearance during the Meiji Era (1868-1912). After a Japanese chef tried to recreate the popular Eastern European Olivier Salad (also known as Russian Salad), this Japanese version quickly gained popularity. 

What Makes It Different from Other Potato Salads?

German and American potato salads are often strong vinegar-based with chunks of waxy potatoes and ingredients like mustard, bacon, and fresh parsley or chives. But in the Japanese version, you will find a variety of colorful ingredients like carrots, corn, hard-boiled eggs, cucumber, and ham.

The vegetables add sweetness and substance to the salad, and the simplicity of seasonings delivers a balanced flavor.

Every family in Japan has their own take on potato salad, and that’s one of the many things I love about it. You can add ingredients of your choice (e.g., onion, peas, string beans, apple, or canned tuna). It will be just as nutritious and eye-catching.

The potatoes are almost completely mashed (but I recommend leaving a few chunks), so the texture is creamy. Most importantly, the key difference in flavor comes from the type of mayonnaise we use (more on this below). 

A ceramic bowl containing the Japanese potato salad.

Ingredients for Japanese Potato Salad

You can find most of the ingredients for this potato salad in a regular supermarket. See the recipe card below for the full ingredient list.

Jump to Recipe
  • Russet Potatoes – Waxy potatoes are commonly suggested for potato salad, but there is a reason we use a starchier potato for this recipe. Japanese potato salad is creamier in texture than its Western counterpart. While we don’t mash them all the way, the texture of russet potatoes makes it easy to break up while mixing. 
  • Corn – I love the addition of corn to the potato salad. The tiny kernels are packed with sweetness and embody the flavors of summertime. You can use canned or frozen for easy preparation. 
  • Carrots – This adds another element of natural sweetness to the salad.
  • Cucumber – Mixing thinly sliced cucumber into the salad gives it a refreshing flavor, not to mention a nice crunch!
  • Boiled egg – Egg and potatoes are extremely complementary. Plus, the added protein makes it a substantial dish. 
  • Ham – If you don’t eat meat, simply omit it! 
  • Seasonings Kewpie Japanese mayo, rice vinegar, salt, and freshly ground black pepper.

What is Kewpie Mayo?

KEWPIE (キューピー) is the most popular brand of Japanese mayonnaise. To make the potato salad distinctly Japanese, you must use Japanese mayonnaise, which adds a rich and tangy component that you can’t easily substitute.

Kewpie Japanese Mayonnaise | Easy Japanese Recipes at JustOneCookbook.com

You can find the famous, red-capped squeeze bottle of Kewpie mayo in most Asian grocery stores or on Amazon. Some mainstream grocery stores such as WholeFoods and Target may also carry Keypie mayo now. Make sure you get the imported, Japanese package Kewpie because American packaged one tastes differently from the imported version.

If you have a little bit of time, try this Homemade Japanese Mayonnaise recipe!

How to Make the Best Japanese Potato Salad

Here is a quick overview to make Japanese potato salad.

  1. Peel, cut, and boil the potatoes until a skewer pierces a potato smoothly, about 15 minutes.
  2. While cooking the potatoes, prepare the rest of the ingredients.
  3. Once the potatoes are done, mash the cooked potatoes and season them. Let cool completely.
  4. When the potatoes are cool, combine them with the other ingredients.
  5. Season the potato salad with Japanese kewpie mayo. Chill and serve!
A ceramic bowl containing the Japanese potato salad.

Cooking Tips

It’s a very easy recipe, but to make the best Japanese potatoes, don’t forget to follow these tips!

  1. Cut ingredients into a bite-sized, uniform shape – Because of the smooth texture of the smashed potatoes, you‘ll want to cut the other ingredients into small pieces so they incorporate well.
  2. Remove excess moisture from all ingredients – Excess moisture will ruin the texture and flavors of potato salad. So it‘s key to withdraw the moisture from cucumbers and potatoes before mixing them all.
  3. Add seasonings to hot potatoes – The potatoes will absorb flavors well when they are still warm. So add rice vinegar and pepper, except for the mayonnaise! Read next.
  4. Let the potatoes cool – Hold on to the mayo. If you mix mayonnaise while the potatoes are hot, the mayonnaise will separate. Therefore, work on the other ingredients while the potatoes cool down. It‘s a good idea to start cooking the potatoes first to give them plenty of cooling time.
  5. Gradually add mayonnaise – We all want to use less mayonnaise, but it is the main flavor so you just can‘t skimp here. I suggest adding just two-thirds of the mayo first, then taste to see if you want to add the rest. A sprinkle of salt can bring out the flavors you need.
  6. Chill the potato salad before serving – Not only does it taste better, but chilling also gives time for the flavors to meld together.

How to Store Japanese Potato Salad

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for 2-3 months.

What to Serve with Japanese Potato Salad

You can‘t beat the versatility of this salad! For that reason, it’s a dish that you can pair with just about anything. Some other ways I like to enjoy Japanese Potato Salad are alongside Karaage (fried chicken) or Hambagu (Japanese hamburger steak).

If you’re having a barbecue or attending a potluck, see my list of Japanese recipes that go perfectly with this potato salad. 

We rarely have leftovers of this dish in my house, but when we do, I love making these Potato Salad Pork Rolls. 

A ceramic bowl containing the Japanese potato salad.

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A ceramic bowl containing the Japanese potato salad.

Japanese Potato Salad

4.68 from 237 votes
A classic, home-cooked side dish for more than 100 years, Japanese Potato Salad is distinct for its colorful addition of fresh vegetables, creamy texture, and rounded flavor. It‘s the ultimate crowd-pleaser!

Video

Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 6

Ingredients
 
 

  • 2 russet potatoes (1.15 lb, 520 g)
  • 2 tsp Diamond Crystal kosher salt (for cooking the potatoes)
  • 2 inches carrot (2 oz, 60 g)
  • ¼ cup frozen or canned corn
  • 1 large egg (50 g each w/o shell)
  • 1 Persian cucumber (or ½ Japanese cucumber; 3 oz, 90 g)
  • ½ tsp Diamond Crystal kosher salt (for the cucumber)
  • 2 slices Black Forest ham (1.9 oz, 54 g)

For the Seasonings

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions
 

  • Gather all the ingredients.
    Japanese Potato Salad Ingredients

To Prepare the Potatoes

  • Peel 2 russet potatoes and cut them into 1½-inch (3.8-cm) pieces; I usually cut each potato into four pieces. Cut the pieces about the same size so that they’ll cook evenly.
    Japanese Potato Salad 1
  • Put the potatoes in a medium pot and add cold water to cover by 1 inch (2.5 cm). Add 2 tsp Diamond Crystal kosher salt to the pot and turn on the heat to medium high. Cover with the lid, leaving it slightly ajar to avoid a boilover. Tip: Start cooking the potatoes in cold water to heat them up slowly so they cook through evenly. While you‘re cooking and cooling the potatoes, prepare the other ingredients (see the next section).
    Japanese Potato Salad 2
  • Once the water is boiling, remove the lid and reduce the heat to medium. Cook on a gentle boil until a skewer pierces a potato smoothly, about 15 minutes.
    Japanese Potato Salad 13
  • Drain the water completely from the pot using the lid to hold back the potatoes. Put the pot with the potatoes back onto the stove over medium heat to evaporate any remaining water completely, shaking the pot constantly to avoid sticking. When there is no liquid left, remove the pot from the heat.
    Japanese Potato Salad 14
  • Mash the potatoes lightly, leaving some small chunks for texture. Transfer the potatoes to a large bowl.
    Japanese Potato Salad 15
  • While the potatoes are hot, toss with 1 Tbsp rice vinegar (unseasoned) and freshly ground black pepper. Set aside to cool. Tip: Why not add mayonnaise here? Because the mayo will separate if you add it to hot potatoes. Therefore, work on the other ingredients while the potatoes cool down.
    Japanese Potato Salad 16

To Prepare the Other Ingredients

  • While the potatoes are cooking and cooling, prepare the other ingredients. Bring a small pot of water to a boil for cooking the carrots and corn (next step). Peel and cut 2 inches carrot in half or quarters lengthwise, and then cut crosswise into thin slices. You may use a mandoline slicer to cut it thinly.
    Japanese Potato Salad Update 1
  • Once the water is boiling, cook the carrot slices and ¼ cup (40 g) frozen corn for 5 minutes. If you‘re using canned corn, you don‘t need to boil it.
    Japanese Potato Salad Update 2
  • Alternatively, you can use the microwave to heat the carrot for a few minutes until a skewer pierces it smoothly; don’t overcook it or the carrot will get mushy. Drain the water in a fine-mesh sieve and set aside to cool.
    Japanese Potato Salad Update 3
  • Add 1 large egg (50 g each w/o shell) to the same pot and add enough cold tap water to cover by 1 inch (2.5 cm). Turn on the heat to medium and bring to a boil. Once boiling, set a timer for 11–12 minutes and reduce the heat to maintain a gentle simmer. When the timer goes off, shock the egg in cold water until cool.
    Japanese Potato Salad Update 8
  • Peel the boiled egg and chop it into smaller pieces. Set aside.
    Japanese Potato Salad Update 4
  • Peel 1 Persian cucumberleaving some skin on to create a striped pattern, and thinly slice it crosswise. Tip: If you‘re using a large cucumber, you may need to cut it in half or quarters lengthwise before slicing it.
    Japanese Potato Salad 3
  • Sprinkle ½ tsp Diamond Crystal kosher salt over the cucumber slices, knead them with your hands, and let them stand until they release their moisture, about 5 minutes. Then, squeeze the cucumber to remove any moisture and set aside. Tip: Salt draws out moisture through osmosis. This keeps the cucumber from releasing moisture into the salad and diluting the flavors.
    Japanese Potato Salad Update 6
  • Cut 2 slices Black Forest ham into 1-inch (2.5-cm) thin strips and set aside.
    Japanese Potato Salad 12

To Assemble

  • Add the vegetables, egg, and ham to the bowl of cooled potatoes and mix all together.
    Japanese Potato Salad Update 7
  • Add 4 Tbsp Japanese Kewpie mayonnaise and combine well.
    Japanese Potato Salad 20
  • Taste it and add more mayo, if you'd like. I added the remaining 2 Tbsp Japanese mayonnaise. Instead of adding more mayo, you can also add salt to bring out the flavor. I recommend chilling the potato salad in the fridge for 30–60 minutes before serving, but you could serve it immediately as well.
    Japanese Potato Salad 21

To Serve

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days or in the freezer for 2–3 months.

Nutrition

Calories: 198 kcal · Carbohydrates: 19 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 2 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 42 mg · Sodium: 206 mg · Potassium: 470 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 1759 IU · Vitamin C: 6 mg · Calcium: 23 mg · Iron: 1 mg
Author: Namiko Hirasawa Chen
Course: Salad
Cuisine: Japanese
Keyword: japanese mayonnaise, potato
©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.
Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!

Editor’s Note: This post was originally published on August 31, 2011. It was updated with new images on June 28, 2021, and republished with more helpful information and a new video on April 12, 2024.

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4.68 from 237 votes (201 ratings without comment)
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hihi!
I’m wondering if anyone has tried heating up the potato salad in a lunchbox? If yes, how does it taste?5 stars

Hi Temperance Seow, You can warm up the potato salad, but if you heat too much, you will see the separation of oil from mayonnaise. Microwaving it for a bit should be good, and it tastes good as well.
We hope this helps!

Excellent! Thank you for the great recipe. My three-year old ate it with great appetite and took a second serving. It worked well with vegan mayo as I wanted to avoid the raw eggs (as in mayo available where I live). A keeper.5 stars

Hi Anna! Awesome! We are so happy to hear you and your little one enjoyed the dish.
Thank you very much for trying Nami’s recipe and for your kind feedback!

First time subscriber to any site, ever, here. I’ve been following Nami Chan’s recipe for about 10 months now so it’s only right to be a subscriber! Anyway, I gave this recipe 5-stars because it should be 5-stars. It’s easy to follow, easy ingredients to find, and my daughter and I really enjoyed it. My son, not so much, but it has more to do with his not liking ham, especially black forest. I tried this recipe twice but twice it didn’t work out for him and he finally told me he didn’t like the ham. So hopefully, the recipe works with Honey Baked ham, since it will be my last and final try for the boy. Fingers crossed. Still, just because of my son’s idiosyncrasies, it doesn’t mean this recipe is any less than what it is: A very good recipe that’s easy to follow. It’ll be a go to recipe for me but only for me, my wife and daughter. My son can have store bought. LOL! Thanks for all the great recipes!5 stars

Hi Kit! Nami and JOC team are so happy to hear you have been enjoying many recipes from our site.🥰 Thank you very much for your kind feedback and for subscribing to our channel/post!
As a suggestion for a substitute for the black forest ham, you can try cooked ground beef, another kind of ham, or without ham. It will also work well.
We hope this helps to find a good alternation for your son. Happy Cooking!

My only regret is not making this sooner! I will have to try some different mayo as mine isn’t that ‘eggy’ but it was still delicious.
I even (a happy accident) threw in my leftover barley from my tea which gave an added texture and nice chewy bite.
So so yummy5 stars

Hi Caroline! We are glad to hear you enjoyed Potato Salad!
Thank you very much for trying Nami’s recipe and sharing your cooking experience with us!

Being from the south we don’t use bacon it’s russets not waxy potatoes and mayonnaise with a bit of mustard which reminds me of your japanese mayonnaise and red onion, celery, and sweet pickles diced fine we also use eggs and that’s it what your description reminds me of is European German style potato salad am excited to try with corn, carrots and cucumbers. Salt n pepper5 stars

Hi DESIREE, Thank you very much for reading Nami’s post!
We hope you enjoy the Japanese Potato Salad!

I love this potato salad. It’s just like the one my mother used to make! Also, I wanted to let you know that we purchased your latest cookbook and we love all the added features essential for Japanese cooking.

Hi Boku! We are so happy to hear you enjoyed Potato salad and Nami’s latest cookbook!
Thank you very much for purchasing Nami’s cookbook and trying her recipes!

I just found your blog and it is very helpful. I fell in love with this blue and white dish. Where do I buy it?5 stars

Hi Sherri! Thank you very much for reading Nami’s blog and for your kind feedback!
Nami purchased it from here: https://us.falconenamelware.com/collections/all/products/prep-set?variant=8114776604770
Enjoy!

I had all the ingredients and thought I followed the recipe exactly, however my salad seemed to be bland. I had to add quite a bit of additional salt and pepper. Iʻve had potato salad in many Japanese restaurants and seemed to remember it being a lot “sweeter” but I was hesitant to add sugar–could that be the ingredient Iʻm comparing my tastes to?4 stars

Hi Ceekay! Thank you very much for trying Nami’s recipe and for your feedback!
A simple dish like this may notice a slight difference in flavor using different grown vegetables. Potato, Corn, Carrot could be sweeter. So, Yes. You can add sugar if you would like.😉 We hope this helps!

I used all the ingredients in the recipe — corn, carrot, potato, cucumber, even the Japanese mayonnaise. Maybe itʻs the sugar that I need to get that same flavor Iʻm thinking about! Thanks!

Hi Ceekay, Sorry if I didn’t make this clear in my previous comment.
I meant to say Nami’s potato, carrot, corn itself could be sweeter than yours. So please add sugar and see how it changes!😉

Can i use sweet potato instead? 😊

Hi Dear, Thank you very much for trying Nami’s recipe!
If it is White sweet potato, yes, it would work. The orange color sweet potato (yam) contains a lot of moisture, and it would not make the same result/texture as this recipe. We hope this helps!🙂

I have made this salad a number of times & the family enjoy it very much, for a slight change in flavour or a bit of extra taste I quite often add a bit of wasabi to the Japanese mayonnaise or add a squirt of the Kewpie brand(main one for sale in Australia) Wasabi Mayonnaise. I also quite often add a bit of diced celery as well for extra crunch.5 stars

Hi Rob! Excellent! Thank you for trying Nami’s recipe and sharing your cooking experience and tips with us! Wasabi and celery addition sounds so good!

Wonderful!!!!!!! Had I not been familiar with how fantastic your recipes are, I would have passed on this one. I doubled the recipe, added one extra egg just to use up the last one. I also just used my deli cooked ham and then added a handful of green onion. Wowee! My husband loved it and he doesn’t like cucumbers in anything. Thank you!5 stars

Hi Marge! We are so happy to hear you and your husband loved this Salad!
Thank you very much for trying Nami’s recipe and for your kind feedback!🥰

5++ stars WOW…. Just made. It’s not even chilled yet and it’s so good! I can’t wait.
Im yet to find a recipe from you that I don’t like! I’m so happy to have found you! ❤️5 stars

Hi B B, Thank you very much for the 5++ stars!
Nami and JOC team are so happy to hear you enjoyed the Japanese Potato Salad. Thank you very much for trying this recipe and for your kind feedback.😊

I’m excited to try making this! Can you use Yukon Gold potatoes instead of russet? I always have some of the Yukon Gold on hand but only sometimes have russet potatoes. If so, about how many would be good? I’m guessing about 4 given they’re about half the side of a russet potato when I get russets

Hi Amanda, Yukon Gold potatoes have a slightly different texture but should work.
Nami’s russet potatoes are about 7~10 oz each. It depends on the size of Yukon Gold potatoes; please adjust the number of the potato.
We hope this helps! Thank you for trying Nami’s recipe.

This potato salad looks amazing! But I was wondering, about how many grams/lbs is 2 potatoes? Potatoes vary so much in size so I wasn’t sure how much I should use.

Hi Samantha, Thank you very much for checking out this recipe!
The potato size is around 7~10 oz/each. Please feel free to adjust the Seasoning amount for your liking if your potato is a larger size. Happy Cooking!

My local Walmart has Kewpie mayonnaise as well as Sapporo Ichiban ramen in Chicken, Beef and Original flavors.5 stars

Hi Edward, Wow. Kewpie Mayonnaise is getting popular! Thank you very much for your input!