Japanese Potato Salad
Japanese potato salad is a creamy, comfort-food favorite known for its signature partially mashed texture and colorful mix of ingredients like crisp cucumbers, carrots, and savory ham. Dressed with tangy Japanese mayonnaise and a splash of rice vinegar, it offers a subtly sweet, rich, and umami-packed flavor that sets it apart from traditional Western versions.
Ingredients
Ingredient quantities shown in U.S. units.
Potato Base
- 1 ½ lbs680gYukon gold or Russet potatoes
- 1 Tbsp15mlRice vinegar
- ½ tsp3gSalt
Vegetable Mix Ins
- 11Persian cucumber
- ½½Carrot
- 2 slices2 slicesThick sliced ham, small diced
- ¼ bunch¼ bunchScallions, sliced thin
Assembly
- ½ cup120gJapanese mayonnaise, Kewpie preferred
- ½ tsp2gSugar
Method
Preparation
- Boil and mash the potatoes: Place the potato chunks in a medium pot and cover with cold water by 1 inch. Add ½ tsp salt. Bring to a boil over medium-high heat and cook for 10–12 minutes until tender (easily pierced with a fork). Drain well.
- Season the potatoes: Transfer warm potatoes back to the pot or a large bowl. Add the rice vinegar while warm so it absorbs into the potatoes. Gently mash with a potato masher, leaving about 20–30% of small potato chunks for texture. Let cool to room temperature.
- Prep the vegetables: While the potatoes cool, toss the thinly sliced cucumber, carrot, and scallion with a pinch of salt in a small bowl. Let stand for 10 minutes to draw out excess moisture, then thoroughly squeeze out all excess liquid using your hands or a clean kitchen towel.
- Combine ingredients: Add the squeezed vegetables and chopped ham to the cooled potato mixture.
- Dress and mix: Fold in the Japanese mayonnaise and sugar until everything is evenly combined. Taste and adjust salt if needed.
- Chill and serve: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.