Summer cookouts and holiday get-togethers are where potato salads typically shine, but this recipe for Japanese Potato Salad (ポテトサラダ) is one that I enjoy making year-round. In Japan, it shows up in bento boxes, convenience stores, and even as a bar snack at izakaya. Today, let‘s learn how to make this classic Japanese potato salad that all ages will love.
What is Japanese Potato Salad?
Much like potato salads in the US, Japanese potato salad is a popular party dish and it’s been a popular dish in Japan for over 120 years. It has the perfect balance of rich, tart flavors with a touch of sweetness and a pleasant variety of textures. As with many other yoshoku dishes (like Curry Rice, Croquettes, and Tonkatsu), potato salad likely made its first appearance during the Meiji Era (1868-1912). After a Japanese chef tried to recreate the popular Eastern European Olivier Salad (also known as Russian Salad), this Japanese version quickly gained popularity.
What Makes It Different from Other Potato Salads?
German and American potato salads are often strong vinegar-based with chunks of waxy potatoes and ingredients like mustard, bacon, and fresh parsley or chives. But in the Japanese version, you will find a variety of colorful ingredients like carrots, corn, hard-boiled eggs, cucumber, and ham. The vegetables add sweetness and substance to the salad, and the simplicity of seasonings delivers a balanced flavor. Every family in Japan has their own take on potato salad, and that’s one of the many things I love about it. You can add ingredients of your choice (e.g., onion, peas, string beans, apple, or canned tuna). It will be just as nutritious and eye-catching. The potatoes are almost completely mashed (but I recommend leaving a few chunks), so the texture is creamy. Most importantly, the key difference in flavor comes from the type of mayonnaise we use (more on this below).
Ingredients for Japanese Potato Salad
You can find most of the ingredients for this potato salad in a regular supermarket. See the recipe card below for the full ingredient list.
Russet Potatoes – Waxy potatoes are commonly suggested for potato salad, but there is a reason we use a starchier potato for this recipe. Japanese potato salad is creamier in texture than its Western counterpart. While we don’t mash them all the way, the texture of russet potatoes makes it easy to break up while mixing. Corn – I love the addition of corn to the potato salad. The tiny kernels are packed with sweetness and embody the flavors of summertime. You can use canned or frozen for easy preparation. Carrots – This adds another element of natural sweetness to the salad. Cucumber – Mixing thinly sliced cucumber into the salad gives it a refreshing flavor, not to mention a nice crunch! Boiled egg – Egg and potatoes are extremely complementary. Plus, the added protein makes it a substantial dish. Ham – If you don’t eat meat, simply omit it! Seasonings – Kewpie Japanese mayo, rice vinegar, salt, and freshly ground black pepper.
What is Kewpie Mayo?
KEWPIE (キューピー) is the most popular brand of Japanese mayonnaise. To make the potato salad distinctly Japanese, you must use Japanese mayonnaise, which adds a rich and tangy component that you can’t easily substitute. If you have a little bit of time, try this Homemade Japanese Mayonnaise recipe!
How to Make the Best Japanese Potato Salad
Here is a quick overview to make Japanese potato salad.
Cooking Tips
It’s a very easy recipe, but to make the best Japanese potatoes, don’t forget to follow these tips!
How to Store Japanese Potato Salad
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.
What to Serve with Japanese Potato Salad
You can‘t beat the versatility of this salad! For that reason, it’s a dish that you can pair with just about anything. Some other ways I like to enjoy Japanese Potato Salad are alongside Karaage (fried chicken) or Hambagu (Japanese hamburger steak). If you’re having a barbecue or attending a potluck, see my list of Japanese recipes that go perfectly with this potato salad. We rarely have leftovers of this dish in my house, but when we do, I love making these Potato Salad Pork Rolls. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: This post was originally published on August 31, 2011. It was updated with new images on June 28, 2021, and republished with more helpful information and a new video on April 12, 2024.
