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Japanese potato salad with boil eggs, ham, cucumbers, carrots, and onions.

Best Japanese Potato Salad

This Japanese Potato Salad is made with a colorful assortment of protein and vegetables, which gives the salad loads of contrasting tastes and textures that makes this a fun-to-eat side that's substantial enough to have as an entree as well.
Course Salad, Sides
Cuisine Japanese
Keyword bento, japanese-side
Level Beginner
Main Ingredient Potato
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 162 kcal


For potato salad

  • 700 grams potatoes (~10 baby potatoes peeled and cut into 3/4-inch cubes)
  • 140 grams carrots (~ 1 carrot, peeled and cut into 1/3-inch cubes)
  • 100 grams cucumber (~1 Japanese or Lebanese cucumber, sliced)
  • 25 grams onions (~1/8 small onion, finely diced)
  • 1/4 teaspoon salt
  • 80 grams ham (cut into 1/4-inch squares)

For dressing

  • 1/3 cup mayonnaise
  • 1 tablespoon rice vinegar
  • 2 teaspoons evaporated cane sugar
  • 1/2 teaspoon salt
  • 2 hard boiled eggs (peeled and quartered
  • Black pepper (to taste)


  1. Put the cubed potatoes and carrots into a pot filled with water and bring the water to a boil. Reduce the heat and cook the potatoes until they are tender (about 15 minutes).
    Boiling potatoes and carrots for salad.
  2. While the potatoes and carrots cook, put the sliced cucumber and onions in a bowl and sprinkle with about 1/4 teaspoon of salt. Stir this together to ensure the veggies are evenly coated and let them sweat.
    Cucumbers and onions salting in a glass bowl.
  3. Prepare your dressing by whisking together the mayonnaise, rice vinegar, sugar, and salt.
    Japanese Potato Salad dressing in a glass bowl.
  4. When the potatoes are soft enough that they easily fall apart, drain them well, and then add them to the dressing while still hot.
    Testing boiled potatoes for doneness.
  5. Stir this together, until the potatoes are mostly mashed up, but don't mash the carrots.
    Mixing potatoes and carrots with potato salad dressing.
  6. Massage the cucumbers and onions until they turn translucent and then squeeze them between your hands to remove any excess liquid.
    Hand squeezing salted cucumbers and onions.
  7. Add the squeezed cucumber and onions to the potato salad along with the ham. Stir everything together until well combined.
    Japanese-style potato salad in a glass bowl.
  8. Plate the potato salad and then top with the boiled eggs and a generous amount of black pepper.
    Japanese potato salad garnished with eggs.
Nutrition Facts
Best Japanese Potato Salad
Amount Per Serving
Calories 162 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Cholesterol 76mg25%
Sodium 565mg24%
Potassium 163mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin A 3997IU80%
Vitamin C 2mg2%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.