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Japanese Potato Salad

A basic Japanese potato salad that is creamy and delicious. With tips and tricks to create the perfect salad. And with optional add-ons to customize your salad.

I really love Japanese potato salad, one of the creamiest and eggiest salad there is. This is also one of the best incarnations of potato salads! Just like most potato salads, this is filled with eggs and mayonnaise. So, if you are watching your diet, maybe enjoy this salad only once in a while okay?

Japanese Potato Salad

Japanese Potato Salad

What goes into a Japanese potato salad?

To serve four people, you will need:

  • 3 potatoes (about 500 gram), peeled and cut each potato into 4 wedges
  • 1 carrot (about 150 gram), peeled and cut into 4 cylinders
  • 1 cucumber (about 200 gram), peeled and thinly sliced
  • 12 onion (about 100 gram), peeled and thinly sliced
  • 2 hard-boiled eggs, peeled and cut into small pieces
  • 100 gram mayonnaise
  • salt
  • pepper

Best potatoes for potato salad

For potato salad, it is best to choose waxy potatoes. Some of the best potatoes to use include:

  • Yukon Gold
  • Yellow Finn
  • red potatoes
  • new potatoes
  • fingerling potatoes

Use Japanese mayonnaise if possible

To prepare an authentic Japanese salad, it is best if you can use Japanese mayonnaise. My favorite brand is Kewpie mayonnaise, though I have seen other brands sold in my Asian market too.

In a pinch, you can also try making your own Japanese mayonnaise too with this formula:

1 cup regular mayonnaise + 2 tablespoon Japanese rice vinegar + 1 tablespoon sugar

Or, if you wish for a more complex flavor, and decidedly a more complicated recipe for homemade Japanese mayonnaise, you can try Serious Eats Japanese style mayonnaise recipe.

Additional add-on to a Japanese potato salad

My recipe for this potato salad is really basic. If you wish you can try adding several of these to your salad:

  • 1 small fuji apple, cored and diced
  • 1 tablespoon raisin, dried cranberries, or pomegranate seeds
  • 14 cup diced ham
  • 14 cup crumbled crispy bacon

Tips to create the perfect Japanese potato salad

The trick to a lovely potato salad is to make sure there is no excess liquid. And here are some of my tips to achieve this:

  1. Pan dry boiled potatoes and carrots to remove excess liquid. Stop once you see the potato becomes slightly powdery.
  2. Sprinkle cucumber and onion with salt, massage gently, and let rest until you see some liquid coming out from them, then gently squeeze dry.

If you follow these tips, your potato salad will not be runny at all.

Potato salad is great as is, or you can spread this on bread and make potato salad sandwiches. Many Japanese bento boxes also include potato salad, so be sure to make this when you plan on having a full-course Japanese meal in your home. ♥

Japanese Potato Salad

5.0 from 2 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 4

Print Recipe

Ingredients

  • 3 potatoes (about 500 gram), peeled and cut each potato into 4 wedges
  • 1 carrot (about 150 gram), peeled and cut into 4 cylinders
  • 1 cucumber (about 200 gram), peeled and thinly sliced
  • 1/2 onion (about 100 gram), peeled and thinly sliced
  • 2 hard-boiled eggs, peeled and cut into small pieces
  • 100 gram mayonnaise, preferably Kewpie mayonnaise
  • salt
  • pepper
  • Optional add-on
  • 1 small fuji apple, cored and diced
  • 1 tablespoon raisin, dried cranberries, or pomegranate seeds
  • 1/4 cup diced ham
  • /14 cup crumbled crispy bacon

Instructions

  1. Bring a pot of water to a rolling boil, then boil potato wedges and carrot cylinders until tender. Drain and set aside.
  2. Chop the potatoes and carrots into bite-size pieces, then dry fry in a frying pan until dry, you should be able to see the potatoes become slightly powdery. Turn off heat, and set aside to cool to room temperature. It is okay to chill in the fridge to speed up the process.
  3. Place thinly sliced cucumbers and onions in a bowl, and sprinkle with 2 teaspoons of salt. Gently massage the salt into the cucumbers and onions, then set aside until you see some liquid coming out from the vegetables, about 15 minutes. Gently squeeze the cucumbers and onions then place in a new bowl.
  4. To assemble the salad, combine potatoes, carrots, cucumbers, onions, and hard-boiled eggs in a mixing bowl. Also, add any of the optional add-ons you wish to include. Add mayonnaise, and season with salt and pepper to your taste, then gently toss to mix everything together. Serve immediately.
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Comments

  • Eliza Setiawan Eliza Setiawan says:

    We share the similar menu for today, Mba Anita! the only difference is, I keep delaying the upload, hahaha. Thumbs up for you :)

  • The Book of Food The Book of Food says:

    Japanese potato salad is my favourite type of potato salad ! It's both fresh and flavorful, I love it. Thank you for the recipe !

  • The Book of Food The Book of Food says:

    I had it for lunch, it was excellent. I just subtitued cucumber with raw green bell pepper. A delight ! :D

    • Anita Anita says:

      I love adding more stuff to my potato salad too! And yup, bell pepper is one of them, also ham, and even bacon when I want to indulge myself. :D

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