Japanese potato salad is like semi-mashed potatoes mixed with vegetables, ham, egg and mayonnaise. Small pieces of carrots, cucumbers, onions, ham and eggs make it visually appealing. It is not too creamy, not too rich, but flavoursome. Please note: Cooking time assumes that the time to boil potatoes is 20 minutes.
Recipe by Yumiko on December 13, 2016
Prep time: PT10M
Cook time: PT35M
Total time: PT45M
Rating
4.86 stars (14 reviews)
Ingredients
800g (1.8lb) starchy potatoes ((note 1))
90g (3.2oz) cucumber
90g (3.2oz) onion
90g (3.2oz) carrot
50g (1.8oz) thinly sliced ham ((note 2))
2 boiled eggs
6 tbsp Kewpie mayonnaise
2 tsp Dijon mustard
Pepper ((white pepper preferred))
Salt
Green leaf lettuce leaves
Categories
Salad
Cuisine
Japanese
Steps
Put potatoes in a saucepan and add water to cover the potatoes sufficiently. Turn the heat on high and bring to a simmer.
Cook potatoes until a bamboo skewer or a thin knife can get through to the centre of the potatoes easily. This will take 15-40 minutes depending on the size of the potatoes (note 3).
Slice cucumber thinly into 2mm (1/16”) slices (note 4). Sprinkle with a pinch of salt over the cucumber slices and leave them for 10 minutes. The cucumber should become wet and soft. Rinse and squeeze out excess water.
Cut the onion in half crosswise, then slice as thinly as possible lengthwise. Sprinkle a pinch of salt over the onion slices and leave them for 10 minutes. Rinse and squeeze out excess water.
Cut the carrot into quarters lengthwise (note 5), then slice 2mm (1/16”) thick perpendicular to the initial cut. Boil the carrot slices in a small saucepan for few minutes until tender. Drain.
Cut sliced ham into about 3cm x 5mm (1⅛” x ⅜”) pieces.
Dice boiled eggs into 5mm (3/8”) cubes (note 6).
When the potatoes are cooked, drain into a colander. Peel the potatoes immediately and place them into the saucepan just emptied. It is very hot so use a cloth or layers of kitchen paper to hold the potatoes.
Using a potato masher, mash the potatoes half way leaving some chunks of potatoes. Then cool down to at least close to room temperature.
Add cucumber, onion, carrot, mayonnaise, mustard, freshly ground pepper (few twists) and a couple of pinches of salt to the potato. Using a round wooden spoon, mix well.
Reserve a tablespoon of cubed boiled egg for decoration, add the rest of the boiled egg to the potato and gently mix.
Place a mound of potato salad on a serving plate or in a bowl with green leaf lettuce on the side. Sprinkle the remaining boiled egg over the potato salad.
Reviews
Alo on 2026-01-25 (5 stars): This is regularly requested, even when we get certain take outs to compliment the dishes. Love this recipe. Son who had when on exchange with school begged me to make this and was so happy to find this one.
Nancy L on 2024-06-07 (5 stars): Hi Yumiko: I made this for a dinner where my daughter invited her friends. Of all the food we served, one remarked this was his favorite dish of the evening. This is the first time I've made this properly using the correct ingredients. I had no idea a potato salad could be so refreshing instead of heavy and rich. I enjoyed making it. Thanks for a great recipe.
Charisse on 2023-02-14 (5 stars): This recipe is absolutely perfect and my favorite Japanese potato salad recipe. I couldn’t fault anything. Instructions, clear. Texture, amazing and the dish is refreshing and delicious. A perfect side to a Roasted or Fried Main! Thank you Yumiko!
Tracey on 2022-06-02 (5 stars): When I was stationed in Yokosuka, I asked Japanese friends how they got the texture of mashy for the potato salad. First, they steamed the potatoes, not boiled them. Second, they used their hands to crush the potatoes! They no diced the potatoes. So much easier than dicing sticky, starchy potatoes! Also, when making for a large crowd, they would add cooked macaroni pasta. Friends said it made for more food, but not more work. Now sometimes when I have only some pasta salad and some potato salad, I mix together like they did. American friends wondered why, but after tasting, they know. Is like the best of both worlds!
I want to thank you for little "foodie" language lesson you share. I learned many of the terms, and you help remind me of difference between age and yaki. I am ready to use my donabe and share more Japanese traditions with friends, along with language and history lesson.
Phoebe on 2021-03-08 (5 stars): I’m planning to picnic with a bento box and I love your recipes. I have a trick for peeling hot potatoes: wear a kitchen apron and when the potatoes are hot and cooked through, drop them into the lap of the apron and move them around to remove the skin.
