This Japanese potato salad recipe will become your next staple side dish because it’s so easy and uses everyday ingredients. Roughly mashed potatoes and a colorful assortment of veggies combine in this creamy dish with a subtle and sweet tang.
Origin of Japanese Potato Salad
Japanese potato salad is considered a Western-influenced dish, also known as yoshoku. The dish was adapted by Japan and altered to better suit Japanese tastes. Think of California rolls – this is nowhere to be found in Japan, but cream cheese in sushi in America is a staple dish!
What makes Japanese potato salad different?
The main difference between Japanese and American potato salad is the mayonnaise. Japanese potato salad uses Kewpie mayo which provides a rich, creamy and tangy flavor.
The cooked potatoes are roughly mashed for a smooth and creamy taste, then a variety of colorful veggies are added for a visually pleasing and crunchy dish.
I remember walking around the stores in Japan and seeing Kewpie mayo all over! It seems like Japan is obsessed with this mayo and I don’t blame them, it’s delicious! I was so tempted to buy mini Kewpie mayo keychains.
Tips for cooking:
- Salting your water is very important. This allows the potatoes to soak in flavor while cooking. Adding salt after the potatoes are cooked is definitely not the same, so try to remember this step. The water should taste salty like the sea, but not excessively salty.
- Cut the potatoes into even cubes. This step is important because it promotes even cooking. If the potatoes cubes are different sizes, then some pieces will be cooked perfectly while the others will be overcooked.
- Drain the potatoes then add it back to the stove pot. It’s important to drain the potatoes well so you’re not left with watery and flavorless potato salad. I like to transfer it back to the pot I boiled it in for about 30 seconds to soak up extra water. Or, you can use a metal mixing bowl and let it sit for a bit to skip this step since metal retains heat really well.
Substitutions
I used russet potatoes for this recipe but you can just as easily substitute any potatoes you have on hand. The vegetables are also easily substituted. I used a mix of fresh and frozen veggies. Even fruit is a great idea! I really like adding apples to potato salad for a nice crunch and sweetness.
Leftovers
This recipe is perfect for making extra and storing for the next few days. It actually tastes even better the next day because the flavors become more pronounced. I just recommend squeezing the moisture out of the cucumbers really well so your potato salad doesn’t become watery the next day.
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Japanese Potato Salad
Ingredients
- 2 russet potatoes (800g)
- 2 tsp granulated sugar
- ½ cup sliced carrots (70g)
- ½ sliced cucumbers (70g)
- ½ cup corn (70g)
- 2 boiled eggs
- ½ cup Japanese mayo (115g)
- salt
Instructions
- Bring a large pot of water to a boil and salt it well.
- Peel and chop 2 potatoes and cut into cubes. Make sure not to cut too small so you’re not left with mushy potatoes. Larger chunks make for fluffier potatoes! Add to boiling water and cook for about 18 minutes, or until easily pierced with a fork. While the potatoes are cooking, blanch the carrots for 30 seconds to 1 minute.
- Drain the potatoes and add back to the pot for about 30 seconds to remove excess water. Then transfer to a mixing bowl and roughly mash the potatoes so you’re still left with chunks.
- In a separate mixing bowl, use a fork to chop up the boiled eggs. Add the mayo and sugar and mix well. If you want it creamier, add an extra tablespoon of mayo.
- Add the sauce to the potatoes along with all of the veggies and stir until combined. Taste it and add salt if needed. Enjoy!
