Japanese Potato Salad
Japanese potato salad with Kewpie mayo, cucumber, carrot, and ham is the side dish that disappears first at every gathering. Make it up to a day ahead for even better flavor.
- Total time
- 1 hr 20 min
- Active time
- 20 min
- Yield
- 6
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints2 watchpoints
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Black Pepper
freshly ground black pepper ((to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Japanese Kewpie Mayonnaise
6 Tbsp Japanese Kewpie mayonnaise ((divided; add 4 Tbsp first, then add more to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Ingredients for Japanese Potato Salad
Russet potatoes Corn Carrots Cucumber Hard-boiled egg Ham Japanese Kewpie mayonnaise Rice vinegar (unseasoned) Kosher salt and freshly ground black pepper – or use sea salt Find the printable recipe with measurements below.
JUMP TO RECIPE Substitutions Russet potatoes: Japanese potato salad is creamier than its Western counterpart. Russet potatoes are easier to break up to achieve that signature creamy mouthfeel. I do not recommend using waxy varieties like Yukon gold potatoes. Corn: Fresh is best, but you can use canned or frozen. Ham: If you don’t eat meat, skip it. Japanese Kewpie mayo: I highly recommend this mayo made with egg yolks because it’s richer than American mayonnaise. Find it at Asian markets, some mainstream grocery stores, and on Amazon. If you don’t have it, try adding 2 Tbsp rice vinegar and 1 Tbsp sugar to 1 cup of American mayonnaise. Or, learn How to Make Japanese Mayonnaise.
Substitutions
Russet potatoes: Japanese potato salad is creamier than its Western counterpart.
Russet potatoes are easier to break up to achieve that signature creamy mouthfeel. I do not recommend using waxy varieties like Yukon gold potatoes. Corn: Fresh is best, but you can use canned or frozen. Ham: If you don’t eat meat, skip it. Japanese Kewpie mayo: I highly recommend this mayo made with egg yolks because it’s richer than American mayonnaise. Find it at Asian markets, some mainstream grocery stores, and on Amazon. If you don’t have it, try adding 2 Tbsp rice vinegar and 1 Tbsp sugar to 1 cup of American mayonnaise. Or, learn How to Make Japanese Mayonnaise. Rice vinegar: If you don’t have it, use ½ Tbsp lemon juice, apple cider, Champagne vinegar, or white wine vinegar.
Ingredients US CUSTOMARY METRIC 1X 2X 3X
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
What can I substitute for Kewpie mayonnaise?
Kewpie mayo is made with egg yolks rather than whole eggs, which gives it a richer, creamier texture and a subtle tangy, umami flavor.
If you can’t find it, try my homemade Japanese mayonnaise instead. One note: avoid the American version of Kewpie — it’s reformulated for the US market and tastes noticeably different.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Variations and Customizations
Stir in peas, string beans, thinly sliced onion, or chopped scallions.
Replace ham with flaky canned tuna for a lighter take. Add crisp diced apple for gentle sweetness and crunch. Potato Salad Pork Rolls. Use leftovers to fill thin pork slices, roll, and pan-sear for tomorrow’s bento.
Method Overview
Structured method notes that are separate from the step timeline.
Preparation
Peel and cut potatoes.
Slice cucumber, carrots, and ham; salt cucumber slices, then squeeze out excess moisture. Don’t skip this step: unsqueezed cucumber releases water into the salad as it sits, diluting the mayo and making the salad watery within a few hours.
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Cooking
Place potatoes in a pot of cold water, boil, and simmer until tender (about 15 minutes).
Gently mash while warm, leaving some small chunks. Sprinkle with rice vinegar, salt, and pepper.
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Nami’s Recipe Tips
Thinly slice cucumbers and carrots.
Thin slices of the veggies give a nice texture and blend smoothly with the fluffy mashed potatoes. Beginning in cold water yields evenly cooked, tender pieces.
Source video
Source video
Method Timeline
Prep
ActivePrep
20 min
Prep time from the source recipe card.
Cook
ActiveCook
30 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 20 min
Total time from the source recipe card.
Step 1
Gather all the ingredients.
Step 2
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.
Image detailsPeel 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.Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Inputs and tools1
Uses
- 2 russet potatoes ((1.15 lb, 520 g))
Step 3
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).
Image detailsPut 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).Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Inputs and tools2
Uses
- 2 tsp Diamond Crystal kosher salt ((for cooking the potatoes))
- ½ tsp Diamond Crystal kosher salt ((for the cucumber))
Step 4
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.
15 min
Image detailsOnce 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.Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Visual cue
Once the water is boiling, remove the lid and reduce the heat to medium.
Checks2
Visual cueInfoVisualOnce the water is boiling, remove the lid and reduce the heat to medium.
Expected state: Once the water is boiling, remove the lid and reduce the heat to medium.
TimingInfoTimingabout 15 minutes
Target: 15 minute
Expected state: Cook on a gentle boil until a skewer pierces a potato smoothly, about 15 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 5
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.
medium heatStep 6
Mash the potatoes lightly, leaving some small chunks for texture. Transfer the potatoes to a large bowl.
Step 7
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.
Image detailsWhile 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.Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Checks1
HoldingMain recipeSource holding instruction
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.
Inputs and tools3
Uses
- 1 Tbsp rice vinegar (unseasoned)
- freshly ground black pepper ((to taste))
- 6 Tbsp Japanese Kewpie mayonnaise ((divided; add 4 Tbsp first, then add more to taste))
Why and source
This step has reviewed source-backed guidance.
Step 8
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.
Image detailsWhile 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.Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Inputs and tools2
Uses
- 2 inches carrot ((2 oz, 60 g))
- ¼ cup frozen or canned corn
Step 9
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.
Image detailsOnce 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.Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Visual cue
Once the water is boiling, cook the carrot slices and ¼ cup (40 g) frozen corn for 5 minutes.
Checks2
Visual cueInfoVisualOnce the water is boiling, cook the carrot slices and ¼ cup (40 g) frozen corn for 5 minutes.
Expected state: Once the water is boiling, cook the carrot slices and ¼ cup (40 g) frozen corn for 5 minutes.
TimingInfoTimingfor 5 minutes
Target: 5 minute
Expected state: Once the water is boiling, cook the carrot slices and ¼ cup (40 g) frozen corn for 5 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 10
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.
Image detailsAlternatively, 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.Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Visual cue
until a skewer pierces it smoothly; don’t overcook it or the carrot will get mushy.
Checks2
Visual cueInfoVisualuntil a skewer pierces it smoothly; don’t overcook it or the carrot will get mushy.
Expected state: until a skewer pierces it smoothly; don’t overcook it or the carrot will get mushy.
HoldingMain recipeSource holding instruction
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.
Why and source
This step has reviewed source-backed guidance.
Step 11
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.
Image detailsAdd 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.Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Visual cue
Once boiling, set a timer for 11–12 minutes and reduce the heat to maintain a gentle simmer.
Checks3
TextureInfoTextureOnce boiling, set a timer for 11–12 minutes and reduce the heat to maintain a gentle simmer.
Expected state: Once boiling, set a timer for 11–12 minutes and reduce the heat to maintain a gentle simmer.
TimingInfoTimingfor 11–12 minutes
Target: 11-12 minute
Expected state: Once boiling, set a timer for 11–12 minutes and reduce the heat to maintain a gentle simmer.
HoldingMain recipeSource holding instruction
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.
Inputs and tools1
Uses
- 1 large egg (50 g each w/o shell)
Why and source
This step has reviewed source-backed guidance.
Step 12
Peel the boiled egg and chop it into smaller pieces. Set aside.
Step 13
Peel 1 Persian cucumber leaving 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.
Image detailsPeel 1 Persian cucumber leaving 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.Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Inputs and tools1
Uses
- 1 Persian cucumber ((or ½ Japanese cucumber; 3 oz, 90 g))
Step 14
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.
5 min
Image detailsSprinkle 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.Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Visual cue
until they release their moisture, about 5 minutes.
Checks2
Visual cueInfoVisualuntil they release their moisture, about 5 minutes.
Expected state: until they release their moisture, about 5 minutes.
TimingInfoTimingabout 5 minutes
Target: 5 minute
Expected state: 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.
Why and source
This step has reviewed source-backed guidance.
Step 15
Cut 2 slices Black Forest ham into 1-inch (2.5-cm) thin strips and set aside.
Image detailsCut 2 slices Black Forest ham into 1-inch (2.5-cm) thin strips and set aside.Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Inputs and tools1
Uses
- 2 slices Black Forest ham ((1.9 oz, 54 g))
Step 16
Add the vegetables, egg, and ham to the bowl of cooled potatoes and mix all together.
Step 17
Add 4 Tbsp Japanese Kewpie mayonnaise and combine well.
Image detailsAdd 4 Tbsp Japanese Kewpie mayonnaise and combine well.Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Inputs and tools1
Uses
- 6 Tbsp Japanese Kewpie mayonnaise ((divided; add 4 Tbsp first, then add more to taste))
Step 18
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.
Image detailsTaste 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.Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Checks2
TimingInfoTimingfor 30–60 minutes
Target: 30-60 minute
Expected state: I recommend chilling the potato salad in the fridge for 30–60 minutes before serving, but you could serve it immediately as well.
ServiceMain recipeSource service instruction
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.
Inputs and tools1
Uses
- 6 Tbsp Japanese Kewpie mayonnaise ((divided; add 4 Tbsp first, then add more to taste))
Why and source
This step has reviewed source-backed guidance.
Step 19
You can pair this versatile Japanese Potato Salad with just about anything. I like to serve it with Karaage (Japanese Fried Chicken) and Hambagu (Japanese Hamburger Steak). For a barbecue or potluck, see my list of Japanese recipes that go perfectly with this potato salad. It‘s a classic addition to your bento lunchbox, too! If you have leftovers, try making my childhood favorite Potato Salad Pork Rolls.
Image detailsYou can pair this versatile Japanese Potato Salad with just about anything. I like to serve it with Karaage (Japanese Fried Chicken) and Hambagu (Japanese Hamburger Steak). For a barbecue or potluck, see my list of Japanese recipes that go perfectly with this potato salad. It‘s a classic addition to your bento lunchbox, too! If you have leftovers, try making my childhood favorite Potato Salad Pork Rolls.Just One Cookbook · Japanese Potato Salad (Video) ポテトサラダDev reference Checks1
ServiceMain recipeSource service instruction
You can pair this versatile Japanese Potato Salad with just about anything. I like to serve it with Karaage (Japanese Fried Chicken) and Hambagu (Japanese Hamburger Steak). For a barbecue or potluck, see my list of Japanese recipes that go perfectly with this potato salad. It‘s a classic addition to your bento lunchbox, too! If you have leftovers, try making my childhood favorite Potato Salad Pork Rolls.
Why and source
This step has reviewed source-backed guidance.
Step 20
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.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
What to Serve with Japanese Potato Salad
This Japanese potato salad recipe pairs beautifully with: Karaage – crispy Japanese fried chicken for ultimate comfort.
Hambagu (Japanese Hamburger Steak) – its savory gravy loves the creamy salad. Teriyaki Salmon – the sweet-savory glaze meets tangy potatoes.
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Storage Tips
To store: Keep the leftovers in an airtight container and store them in the refrigerator for 3–4 days or in the freezer for 2–3 months.
Thaw overnight in the fridge before serving. See more crowd-pleasers in our Japanese Potluck Recipes to Serve a Crowd collection.
Can I make this recipe ahead of time?
Yes, this is the perfect side dish to make ahead of time.
I recommend preparing it at least 4 hours before you’re ready to serve or up to 1 day.
Can I freeze Japanese potato salad?
Japanese potato salad freezes better than most Western potato salads because the potatoes are partially mashed, which helps the texture hold up.
Portion into airtight freezer bags or containers and freeze for up to 2–3 months. To thaw, microwave from frozen (do not thaw in the refrigerator — this can make the salad watery).
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Why I Love This Recipe
Easy to customize the veggies, flavorings, and proteins Satisfying and versatile as a side dish, bento, or snack Make-ahead friendly, and it’s my go-to dish for a party and potluck!
Assemble
In a large bowl, fold cooled potatoes with cucumber, carrots, corn, eggs, and ham.
Add mayo to the potato mixture. Cover and chill in the refrigerator at least 1 hour so flavors meld.
For the Seasonings
1 Tbsp rice vinegar (unseasoned) (or use ½ Tbsp lemon juice/apple cider/Champagne vinegar/white wine vinegar) freshly ground black pepper (to taste) 6 Tbsp Japanese Kewpie mayonnaise (divided; add 4 Tbsp first, then add more to taste).
Can I add a few teaspoons of green onions?
While scallions are not traditional, you could add them to customize the salad to suit your taste.
Article photos
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Source: Japanese Potato Salad (Video) ポテトサラダ
Testing notes
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What is the difference between Japanese and Korean potato salad?
While similar, Korean potato salad can feature either cubed or mashed potatoes and may also sprinkle in fruit (like apples or raisins), whereas Japanese potato salad typically has no fruit added.
That said, you can customize it with your favorite ingredients.
Recipe structure
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6
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Japanese Potato Salad (Video) ポテトサラダ
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