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This Japanese style potato salad recipe is easy to make, colorful and delicious.
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Japanese Potato Salad

Creamy and colorful, Japanese Potato Salad is a classic side in casual Japanese cooking used in bento boxes and garnishing dinner plates around the country.
Course Sides
Cuisine Japanese
Level Beginner
Main Ingredient Potato
Diet Gluten-Free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 152kcal

Ingredients

For potato salad

  • 685 grams potatoes (~2 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)
  • 35 grams onions (~1/4 small onion
  • 80 grams ham (cut into 1/4-inch pieces)

For dressing

  • cup mayonnaise
  • 1 tablespoon rice vinegar
  • 2 teaspoons evaporated cane sugar
  • ½ teaspoon salt
  • white pepper (to taste)

Instructions

  • Add the potatoes and carrots into a pot and cover with water with a few inches of water. Bring to a boil and then lower the heat to maintain a simmer. Cook until the potatoes and carrots are tender, but not falling apart (~20-25 minutes)
    Raw potatoes and carrots cut into cubes in a pot of water. For making potato salad.
  • While the potatoes cook, slice the cucumbers thinly and sprinkle with a generous pinch of salt
  • Slice the onion thinly and sprinkle with a generous pinch of salt.
    Salted onions and cucumbers in stainless steel bowls on a white counter for making Japanese style potato salad.
  • To make the dressing for the Japanese-style Potato Salad, add the mayonnaise, rice vinegar, sugar, and salt in a bowl and whisk to combine.
    Mayonnaise dressing in a glass bowl with blue spatula for Japanese style potato salad.
  • When the potatoes are done, drain them well and add them to the dressing. Stir well to combine; it's okay if some of the potatoes get mashed in the process.
    Boiled potatoes and carrots mixed together with dressing for Japanese-style potato salad in a glass bowl.
  • Massage the salted onions to get them to release their liquid and then rinse with water. This reduces their pungency. Squeeze the washed onions and add them to the potato salad.
  • Massage the cucumbers to get them to release their excess water and then squeeze very well. Add to the potato salad.
  • Add the ham and then stir everything together. Adjust salt and pepper to taste.
    The best Japanese-style potato salad in a glass bowl on a white counter.

Nutrition

Calories: 152kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 344mg | Potassium: 461mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2935IU | Vitamin C: 11.6mg | Calcium: 33mg | Iron: 2.9mg