Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Instant Pot Potato Salad ポテトサラダ (圧力鍋)

Jump to Recipe Discussion
  • This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.

    This Instant Pot Japanese Potato Salad recipe is a keeper! Using the electric pressure cooker, the potatoes cook up tender and smooth, but in a fraction of time. A worthy side to enjoy with BBQ, bento, or picnic lunch.

    A ceramic bowl containing Japanese potato salad and cherry tomatoes.

    I’ve always made the classic Japanese potato salad over the stovetop, but when I discovered the method of steaming the potatoes with an electric pressure cooker, I was quick to test it out. True enough, the potatoes turned out ultra-smooth and tender in such a short time – 5 minutes to be exact – it’s almost unbelievable!

    Ready to give this Instant Pot Japanese Potato Salad a try?

    A ceramic bowl containing Japanese potato salad and cherry tomatoes.

    Instant Pot Potato Salad – Japanese Style

    Japanese potato salad (ポテトサラダ) is considered as a yōshoku, a western-influenced Japanese dish (which is why we write in katakana). It’s a popular party item and also a favorite side dish for bento lunch.

    While there are many variations of western potato salads, potato salad in Japan is pretty standard. The classic style is made of mashed potato (with some chunky texture), sliced cucumbers, carrots, eggs, and sometimes hams. It’s always seasoned with Japanese mayonnaise and sometimes rice vinegar.

    A black and white ceramic bowl containing Japanese potato salad.

    Why Instant Pot Potato Salad is Better?

    My family has a soft spot for potato dishes, but the long cooking time sometimes discouraged me from making them on a regular basis. Much to my kids’ despair!

    Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker

    Ever since I got my Instant Pot, I found myself making potato salad more often whenever my kids request it. The Instant Pot cooks the potatoes in a closed vessel with steam pressure, and in 5 minutes, you’ll get a smooth and flavorful result each time.

    Plus, I don’t need to stay close to the stove and watch the cooking. This frees me up to do other prepping or chores. If you asked me, I’d say this is a game-changer!

    To ensure the potatoes cook evenly at the same time, be sure to cut them roughly into the same time.

    Stainless Steel Steamer Basket

    Stainless Steel Steam BasketIf you don’t have a pressure cooker basket, I recommend investing in this stainless steel steamer basket that inserts in the pressure cooker.

    You can steam vegetables, eggs, and even fish! I especially like it because it’s dishwasher friendly and collapsible for easy storage. You can see how I used the stainless steel steamer basket in the pressure cooker potato salad recipe video.

    If you don’t own a pressure cooker, don’t worry, you can still enjoy the classic Japanese Potato Salad recipe.

    A ceramic bowl containing Japanese potato salad and cherry tomatoes.

    3 Great Ideas with Leftover Potato Salad!

    1. Potato Salad Pork Rolls

    When I make Potato Salad, I always make extra so I turn the leftovers into a main dish like this Potato Salad Pork Rolls. The potato salad is wrapped with thinly sliced pork cooked in a teriyaki glaze. It’s seriously good.

    2. Potato Salad Sandwich

    Yes, you heard it right. Potato Salad Sandwich exists and it’s very popular in Japan. Because the potatoes are mashed and it is “pliable”, it works great as a sandwich filling! My favorite bread to use for the sandwich is french baguette or brioche or Japanese butter roll (dinner roll). Lightly toast it, spread some butter, and make a sandwich with leftover potato salad. Yum!

    3. Potato Salad Korokke

    Swap the Korokke filling with potato salad! All you need is to make patties with the leftover potato salad and coated with flour/egg/panko and deep fry.

    I hope you enjoy the pressure cooking method for making Japanese-style Potato Salad. It makes a great staple for many occasions!

    Watch How To Make Instant Pot Potato Salad

    This Instant Pot Japanese Potato Salad recipe is a keeper! Using the electric pressure cooker, the potatoes cook up tender and smooth, but in a fraction of time. A worthy side to enjoy with BBQ, bento, or picnic lunch.

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

    Sign up for the free newsletter delivered to your inbox and stay in touch with me on FacebookPinterestYouTube, and Instagram for all the latest updates.

    4.89 from 9 votes
    A ceramic bowl containing Japanese potato salad and cherry tomatoes.
    Instant Pot Potato Salad
    Prep Time
    20 mins
    Cook Time
    15 mins
    Total Time
    35 mins
     

    This Instant Pot Japanese Potato Salad recipe is a keeper! Using the electric pressure cooker, the potatoes cook up tender and smooth, but in a fraction of time. A worthy side to enjoy with BBQ, bento, or picnic lunch.

    Course: Salad
    Cuisine: Japanese
    Keyword: instant pot, potato salad
    Servings: 4
    Author: Nami
    Ingredients
    • 1 large egg (50 g w/o shell)
    • 3 large russet potatoes (3 potatoes = 1 ½ lb = 680 g)
    • 2 ½ inch carrot (2 1/2" = 7cm)
    • 2 Persian/Japanese cucumbers
    • ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (for dehydrating carrots and cucumber)
    • 2 slices ham (I use black forest ham)
    • 1/4 cup corn kernels (1/4 cup = 4 Tbsp)
    • ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
    • freshly ground black pepper
    • 2 tsp rice vinegar
    • 4-6 Tbsp Japanese mayonnaise
    Instructions
    1. Gather all the ingredients.
      pc-japanese-potato-salad-1
    2. Place a stainless steel steamer basket inside your pressure cooker and add 1 cup of water.

      pc-japanese-potato-salad-2
    3. In a small saucepan, place an egg and cover it with water. Bring it to boil with medium-high heat. Once boiling, reduce the heat to simmer and cook for 12 minutes.

      pc-japanese-potato-salad-3
    4. When the egg is done, immediately discard the boiling water and cool the egg with cold water. Once the egg has cooled, remove the eggshell and mash the boiled egg in a small bowl with a fork.

      pc-japanese-potato-salad-4
    5. While the egg is cooking, peel the potato skins and cut into 1 ½ inch (4 cm) pieces. They should be roughly about the same size so that they’ll be cooked at an equal rate. Remove starch by soaking the potatoes or if you don’t have any wait time, add them directly to the pressure cooker. By soaking the cut potatoes in water, it removes the starch and helps retain its colors.

      pc-japanese-potato-salad-5
    6. Place the potatoes in the steamer basket inside the pressure cooker. Close lid and pressure cook at high pressure for 5 minutes. Make sure to turn the sealing vent to the “sealed” position. For Instant Pot, click “Steam” and set the cooking time to 5 minutes.

      potato in a steamer basket inside Instant Pot
    7. While the potatoes are cooking, prepare other ingredients. Cut the sliced hams into ¼ inch cubes.

      pc-japanese-potato-salad-7
    8. Peel the carrot skin and slice using a mandolin slicer. Mandolin slicer will help you achieve very thin slices of carrot, however, if you don’t have one simply slice the carrot into thin slices. Optionally, cook the carrot for 2-3 minutes until tender.

      pc-japanese-potato-salad-8
    9. Peel the cucumber skin leaving some parts unpeeled. Use a mandolin to slice the cucumber or slice thinly with a knife.

      pc-japanese-potato-salad-9
    10. Sprinkle ½ tsp. kosher salt over carrot and cucumber and massages with hands. Wait for 5 minutes to let them dehydrate.

      pc-japanese-potato-salad-10
    11. Quickly rinse under water, gently squeeze out water and set aside.

      pc-japanese-potato-salad-11
    12. Once cooking completes, you can let the pressure valve release naturally (takes about 15-20 minutes) or manually release the pressure. Insert a wooden skewer in the center of a potato. If it goes through smoothly then the potatoes are ready. If the skewer gets stuck in the potato, cook for a bit longer. When the potatoes are done, take out the steam basket and transfer the potatoes to a bowl (I used suribachi – Japanese mortar here). Mash potatoes with a masher or a large fork (I used surikogi – Japanese pestle here – my mom’s method). Don’t crush the potatoes completely, leave some small chunks for texture.

      pc-japanese-potato-salad-12
    13. Season the mashed potato with ½ tsp. kosher salt and freshly ground black pepper.

      pc-japanese-potato-salad-13
    14. Add 2 tsp. rice vinegar and mix all together. Set aside to let cool.
      pc-japanese-potato-salad-14
    15. Add eggs, cucumbers, carrots, and ham to the mashed potato and mix all together.

      pc-japanese-potato-salad-15
    16. Add 4 Tbsp. mayonnaise and combine well. Taste the potato salad first before adding more mayonnaise or salt.

      pc-japanese-potato-salad-16
    17. Mix all the ingredients together. Serve at room temperature or cover the potato salad with plastic and let it chill in the refrigerator for at least 1 hour. The potato salad can be refrigerated up to 1-2 days.

      pc-japanese-potato-salad-17

    Recipe Video

    Recipe Notes

    Cucumber: If you can’t find Japanese or Persian cucumbers, cut an English cucumber in half lengthwise and remove seeds with a spoon (because it's too watery for salad).

    Japanese Mayonnaise: If you can’t find Japanese mayonnaise, follow this recipe using regular mayonnaise.

     

    Equipment you will need:

    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 published on November 13, 2016. It’s been edited and republished in September 2020.

     

    Make It Into A Meal

  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    What type of comment do you have?

    Discussion

  • Julie Moskovitz wrote:
    • Nami wrote:
  • Kimmi wrote:
    • Nami wrote:
  • Debbie wrote:
    • Nami wrote:
  • Leo Döhl wrote:
    • Nami wrote:
  • Tina Mayo wrote:
    • Nami wrote:
  • Debbie Tan wrote:
    • Nami wrote:
  • Sangeetha wrote:
    • Nami wrote:
  • Lacramioara wrote:
    • Nami wrote:
  • Linda Lorenzo wrote:
    • Nami wrote:
  • Neri Rojo wrote:
    • Nami wrote:
  • Yi-Nan wrote:
    • Nami wrote:
  • Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.

    You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.