Japanese Potato Salad Recipe (2024)

Updated by Lisa Goldfinger 15 Comments This post may contain affiliate links

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Try something special and make Japanese potato salad for your next backyard barbecue or picnic. The potatoes are mashed, combined with crunchy carrots, cucumbers and scallions, and tossed with a zesty mustard-vinegar-mayo dressing. A really great potato salad that has become our go-to!

Japanese Potato Salad Recipe (1)

Japanese potato salad falls into the category ofyōshoku: Japanized "Western" food. Just as we Americans "Americanize" Japanese food by adding such things as cream cheese and avocado to sushi, for example, Japanese chefs have taken certain European and American dishes and tweaked them to suit their own palates.

I learned about Japanese potato salad while developing a recipe for JapaneseYakitori Chicken because in Japan you'll often find these two dishes side by side. They're meant for each other. Just add some ice cold Japanese beer for a meal of pure perfection.

Japanese potato salad is perfect summer fare, great for a picnic, outdoor entertaining, or on the side with anything grilled.

HOW TO MAKE JAPANESE POTATO SALAD

This recipe comes together quickly and easily, especially if you do all your slicing and dicing while the potatoes are boiling.

  1. The first step is to cook the potatoes. I've tried this recipe with russets and yellow flesh potatoes. Both are great so use whatever you have on hand or what looks best at the store.Peel the potatoes, cut them into equal sized chunks and place them in a pot of cold salted water. Boil the potatoes for about 15 minutes, until they're nice and tender. Let them cool a bit and then mash them with a fork, leaving some small chunks for texture.
  2. While the potatoes are boiling you can prepare everything else. Peel and halve the cucumbers lengthwise. Scrape out the seeds, slice them again lengthwise so you have 4 long thin pieces. Then cut them into thin slices, crosswise.
  3. Next peel the carrot, slice it in half or into fourths, lengthwise, depending on how fat it is. Then cut it into thin slices, crosswise. Blanch for two minutes in boiling water.
  4. Thinly slice the scallions.
  5. Whisk up the dressing ingredients: mayo, rice vinegar, mustard, sugar, salt and pepper.Toss everything together and chill the potato salad until you're ready to serve it.

Japanese Potato Salad Recipe (2)

Japanese Potato Salad Recipe (3)

You can make this Japanese potato salad up to a day ahead and keep it covered in the fridge. It will last for several days in the fridge but the veggies are at their crispest and best if eaten within 24 hours.

Japanese Potato Salad Recipe (4)

Best mayo for Japanese Potato Salad

Let's talk about mayo for a minutes. Japanese Potato Salad is traditionally made with Japanese Kewpie Mayonnaise which is sweeter and tangier than American Mayo. You can find it at Asian grocers or on Amazon. The problem for me is that MSG is a key ingredient in Kewpie Mayo. I'm sure the MSG adds a delicious punch of umami flavor to the mix but many people have an averse reaction to MSG.

I opted for good old Hellmann's Mayonnaise and I am thrilled with the outcome. If you go with Hellmann's and you want a bit more sweetness or tang, add an additional teaspoon or two of rice vinegar and sugar to the dressing.

Japanese Potato Salad Recipe (5)

Interested in trying other potato salad recipes from around the globe?

For a delicious mayo-free Potato Salad try this French Potato Salad or for something unique and festive, try this bright pink Estonian Potato and Beet Salad.

Here's the recipe for Japanese Potato Salad. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.

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Japanese Potato Salad Recipe (6)

Japanese Potato Salad

★★★★★4.7 from 7 reviews
  • Author: Lisa
  • Total Time: 40 minutes
  • Yield: 6-8 1x
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Description

Japanese potato salad: a creamy potato salad of partially mashed potatoes dotted with crunchy carrots, cucumbers and scallions, and tossed with a zesty mustard-vinegar-mayo dressing. A great side dish for picnics, summer grilling and the outdoor entertaining season.

Ingredients

UnitsScale

For The Potatoes and Vegetables

  • 2 pounds Russet or Yukon Gold Potatoes, peeled and cut into 4 or 5 equal sized chunks.
  • ½ of a small English cucumber, sliced in half lengthwise, seeds scraped out with a small spoon, each half sliced lengthwise and then thinly sliced crosswise.
  • 1 large carrot, peeled, sliced into halves or quarters lengthwise (depending on the thickness) and then thinly sliced crosswise.
  • 4-5 scallions, white and light green parts only, thinly sliced crosswise

For The Dressing

  • cup mayonnaise (I use Hellmann's but see notes)
  • 2 tablespoon Japanese rice vinegar
  • 1 teaspoon spicy English mustard or Karashi (Japanese spicy mustard)
  • 1 ½ teaspoon Maldon salt or more, to taste (or any sea salt or coarse salt)
  • 1 ½ teaspoons sugar
  • ¼ teaspoon freshly ground black pepper, or more to taste

Instructions

  1. Place the potatoes and one teaspoon of salt in a pot and cover with cold water by by an inch. Bring to a boil and cook potatoes for 15 minutes or until tender when poked with a fork. Drain potatoes in a colander. Transfer them to a large mixing bowl and let them cool for 15 minutes or so.
  2. Blanch sliced carrots in salted boiling water for 2 minutes to soften them a bit. Drain carrots in a colander and run under cold water over them to stop the cooking process. Let them sit in the colander for a few minutes, until dry.
  3. Whisk all the dressing ingredients: Mayo, vinegar, mustard, salt, sugar, and pepper.
  4. Mash the potatoes with a fork, leaving some small chunks for texture. Add carrots, cucumbers, scallions and half the dressing to the bowl. Toss gently to combine. Add more dressing, tossing, until you get the desired consistency. You may not need all the dressing. Correct the seasoning with salt and pepper, to taste. Chill until ready to serve. The salad can be made up to a day ahead and stored in the fridge.

Notes

Scraping the seeds out of the cucumbers is an important step because the seeds are very watery and will make your salad soggy.

Authentic Japanese potato salad calls for Japanese Kewpie mayonnaisebut because MSG is a key ingredient in Kewpie Mayo and many people are sensitive to MSG, I've chosen to use Hellmann's Mayo instead. I'm extremely happy with the flavors using Hellmann's but feel free to substitute Japanese Kewpie Mayonnaiseif you like.

[This post first appeared onPanning The Globe in May 2018. It was updated in May 2020 with new photos and a few tweaks to the written post.]

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Side Dish
  • Method: stovetop
  • Cuisine: Japanese

Keywords: Japanese style potato salad with carrots cucumber and scallions

More Side Dish

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Reader Interactions

Comments

    Leave a Comment

  1. Erin

    You have again made me look like a chef at a potluck! This potato salad is really a refreshing take on this dish! Everyone wanted the recipe!

    Reply

    • Lisa Goldfinger

      Awww. So great to get this note Erin. I'm glad you and your friends enjoyed this potato salad.

      Reply

  2. Alex B

    DELICIOUS!!

    Reply

  3. Ash

    About MSG: it's just salt. People who eat potato chips, tortilla chips, and at American restaurants like Burger King, Outback Steakhouse, Carrows, etc. unknowingly, yet regularly consume MSG without any issues.

    Reply

    • HTTR

      MSG is not just Salt Ash. Salt is solely Sodium Chloride whereas MSG is composed of Sodium and Glutamic Acid. They are completely different in taste as well. Salt has many different uses & is not just a flavor enhancer but MSG is only used as a flavor enhancer. Salt is salty & MSG has an umami taste. Yes, MSG is used in many FF Restaurants & is found in many unhealthy junk foods too but it's also used in fine dining places as well. It's naturally found in many foods, ex: Kombu & Tomatoes. MSG is safe unless you are not using it in moderation & consume large quantities of it everyday (IMO it's much safer to use MSG then regular table salt)..

      Reply

  4. Josh K.

    Fantastic and easy to make! Just like my Grandma Toyo used to make!

    Reply

  5. Jen

    YUM!!!!

    Reply

    • Lisa

      Thanks Jen 🙂

      Reply

  6. Frank Trinkle

    I cook a great deal of Japanese foods. I lived in Japan for a combined total of 14 years of my life, back and forth from the time I was a small child. I also have the luxury of speaking Japanese fluently which allows me to have extensive conversations with Japanese Chefs.

    Your recipe for the smooth potato salad is great! Your notes reflect the awesomeness of using Kewpie Mayonnaise if you can stand the MSG. (I can!). Kewpie Mayonnaise has a very distinct and unique flavor that enhances a number of Japanese recipes. I also use it in some of my Western dishes when provides just the right oomph!

    For your readers that want to try, it is now available on Amazon and I’ll leave it to you to provide YOUR affiliate link to the products there.

    Cheers, and Bon Appetit!

    Reply

  7. 2pots2cook

    Absolutely love it. Thank you and enjoy your day 🙂

    Reply

    • Lisa

      Awesome! Thanks!!

      Reply

  8. Matt K

    This is the best potato salad I’ve ever had. Better than warm German, even. I thought there was no mayonnaise at all, maybe the rice vinegar calms it down? Anyway, taste, texture, everything about this is fantastic! We’ll make it!

    Reply

    • Lisa

      I'm thrilled to hear that you enjoyed the potato salad so much Matt. It's my favorite too! Thank you for taking the time to leave a comment.

      Reply

  9. Baxter@Foodtalko

    WOW this salad looks and sounds so delicious!

    Reply

    • Lisa

      Thanks! I love it. Let me know what you think if you try it.

      Reply

Japanese Potato Salad Recipe (2024)

FAQs

Do you rinse potatoes in cold water after cooking for potato salad? ›

In most cases, yes. Rinsing them in cold water cools them so they're a closer temperature to making the potato salad, which you'd want cold. On the other hand, if you're making red potatoes and going to make German potato salad, I'd rinse them in lukewarm water.

How to keep potatoes from falling apart when making potato salad? ›

The key is to allow the potatoes to dry and become cold before you make the salad. If you cut hot, boiled potatoes, they tend to crumble. If you wait until they had time to dry (may I suggest laying them out on a plate or casserole dish during this time) and cold, they cut nicer.

How long should potato salad sit before you eat it? ›

So, the two-hour rule (one hour for temperatures above 90°F) applies to all potato salads, whether mayo, vinegar, yogurt, or mustard-based.

What not to do when making potato salad? ›

5 Mistakes to Avoid When Making Potato Salad
  1. Using The Wrong Type of Potato.
  2. Not Starting The Potatoes in Cold Water.
  3. Cooking Potatoes in Unseasoned Water.
  4. Undercooking or Overcooking The Potatoes.
  5. Not Dressing The Potatoes at The Right Time.
  6. Our Favorite Potato Salad Recipes.

Should I cut potatoes before boiling for potato salad? ›

Cut 2 pounds red potatoes or Yukon Gold potatoes into 3/4-inch chunks (peel first if desired). Place the potatoes and 2 teaspoons of the kosher salt in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat.

Which type of potato is best for potato salad? ›

Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture. People who prefer a creamy potato salad that soaks up dressing like a sponge, though, opt for a starchy potato.

Is it better to make potato salad the night before? ›

Yes, potato salad gets even better if left to sit overnight in the fridge. The flavors combine and the potatoes absorb more of the seasoning/dressing, making for a more flavorful experience.

Is it better to boil potatoes whole or cut up? ›

You can boil potatoes either whole or cubed — both ways work fine. In either case, the key is to make sure the whole potatoes or cubed potatoes are roughly the same size. This way, they will all cook at the same rate.

What is amish potato salad made of? ›

You know the potato salad from the deli section at the grocery store—the one with a bright yellow dressing? Chances are pretty good it's Amish potato salad. Much like any classic potato salad, a recipe for Amish potato salad contains soft potatoes, rich hard-boiled eggs, and crunchy onions and celery.

Can I eat 7 day old potato salad? ›

Just like regular potato salad you have up to five days to consume it, if stored properly. Is it safe to eat week-old potato salad? The USDA doesn't recommend consuming potato salad that's more than five days old.

What goes bad in potato salad first? ›

It makes enough sense — mayonnaise is made with eggs, which can make you sick when not stored properly, and mayo itself is a condiment that has to be refrigerated once it's opened. But the truth is, mayonnaise isn't your main concern when it comes to spoilage. The actual culprit is the potatoes. Yes, it's true!

Is it OK to make potato salad 2 days ahead? ›

Yes, and PLEASE do, chilling your salad will only make it more flavorful! You can make the Potato salad 1 or 2 days in advance and store it in an airtight container in the refrigerator. I often make my potato salad the night before serving for best results.

How do you clean potatoes for potato salad? ›

How to Wash Potatoes
  1. Soak the potatoes in cool water until the dirt on the vegetables is loose. ...
  2. Once the dirt is loose, take the potatoes out of the water and gently scrub them one by one using a clean brush or a new soft scouring pad used only for cleaning vegetables.
Oct 2, 2023

Do you put potatoes in cold water after boiling? ›

After you drain the potatoes, your next step depends on if you are serving the potatoes in a hot or cold recipe. If you intend to enjoy them cold in a potato salad, rinse them with cold water before proceeding to stop them from carryover cooking. Otherwise, for hot dishes, proceed with your recipe.

Is it better to wash potatoes in hot or cold water? ›

Soak potatoes in cold water to loosen dirt, 15 to 30 minutes. Use any food-safe container—like a bowl, bucket, or ice chest—that's big enough for all your potatoes to be completely submerged.

Do you have to wait for potatoes to cool before making potato salad? ›

Toss the potatoes with the dressing while still warm. Warm potatoes will absorb the dressing better and become more flavorful. Add herbs and crunchy things last. Add crunchy vegetables and herbs after the salad has cooled down a bit so that they stay fresh and don't wilt.

References

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