Easy Japanese Potato Salad Recipe

Japanese potato salad is creamier and more colorful than many Western versions, with softly mashed potato, crisp salted cucumber, carrot, onion and ham. This beginner-friendly recipe keeps some potato chunks for texture and balances the mayonnaise with a little rice vinegar.

The step images are AI-generated illustrations of the cooking stages. Follow the written instructions and food-safety guidance when preparing the recipe.

Recipe at a Glance

• Serves: 4 as a side dish
• Prep time: 20 minutes
• Cook time: 15 minutes
• Chilling time: 30 minutes, optional
• Total time: 35 minutes, plus optional chilling

Ingredients

• 1 1/2 pounds (680 g) Yukon Gold or other waxy potatoes, peeled and cut into 1-inch pieces
• 1 small carrot, peeled and sliced into thin half-moons
• 1/2 Japanese or Persian cucumber, thinly sliced
• 1/4 small onion, very thinly sliced
• 3 ounces (85 g) sliced cooked ham, cut into short strips
• 1/2 teaspoon fine salt, divided
• 1 tablespoon rice vinegar
• 1/2 cup (120 g) Japanese-style mayonnaise, plus more if needed
• 1/4 teaspoon black pepper, or to taste

Use plain cooked ham and check the package for allergens. Japanese-style mayonnaise is richer and tangier than many standard mayonnaises, but either can work.

How to Make Japanese Potato Salad

1. Cook the potatoes and carrot

Put the potato pieces in a saucepan and cover with cold water by about 1 inch. Bring to a boil, reduce to a steady simmer and cook for about 8 minutes. Add the carrot and continue cooking for 4 to 6 minutes, until the potato is easily pierced with a fork.

2. Drain, season and mash

Drain very well and return the vegetables to the warm pan for about 30 seconds over low heat, shaking gently, to evaporate excess water. Transfer to a large bowl. Add the rice vinegar and 1/4 teaspoon salt while hot. Mash roughly, leaving small chunks, then let cool until no longer hot.

3. Salt the cucumber and onion

While the potatoes cook, combine the cucumber and onion with the remaining 1/4 teaspoon salt. Let stand for 10 minutes. Squeeze them firmly in clean hands or a clean kitchen towel to remove as much water as possible.

4. Add the mix-ins

When the potato mixture has cooled to room temperature, add the squeezed cucumber and onion, ham, mayonnaise and black pepper.

5. Fold gently

Use a flexible spatula or wooden spoon to fold everything together without turning the potatoes into a puree. Taste and adjust the salt, pepper or mayonnaise. Serve immediately or chill for 30 minutes.

Tips for First-Time Cooks

• Start potatoes in cold water so the centers and edges cook evenly.
• Drain thoroughly. Extra water makes the dressing thin and bland.
• Season the potatoes while warm, but wait until they cool before adding mayonnaise.
• Squeeze cucumber and onion well so they stay crisp without watering down the salad.
• Mash lightly. Japanese potato salad should be creamy with visible small chunks.

Substitutions and Variations

No Japanese mayonnaise

Use regular full-fat mayonnaise mixed with 1 teaspoon rice vinegar and a small pinch of sugar. Add it gradually and taste before using the full amount.

No ham

Use chopped hard-boiled egg, drained canned tuna or cooked corn. For a vegetarian version, omit the ham and add extra cucumber or corn.

No rice vinegar

Use mild apple cider vinegar or white wine vinegar. Avoid strongly flavored balsamic vinegar.

What to Serve with It

Japanese potato salad is a familiar side for shogayaki, karaage and simple grilled fish. It also fits well beside miso soup and tamagoyaki. Explore more everyday dishes in What Do Japanese People Actually Eat at Home?.

For general vegetable preparation and storage guidance, see the USDA guide to washing fruits and vegetables.

Storage and Food Safety

Cover and refrigerate the salad within 2 hours of preparation, or within 1 hour if the room is hotter than 90°F (32°C). Eat within 3 days for best quality. Do not freeze it; the potatoes and mayonnaise can become watery after thawing. Discard salad that has been left at room temperature too long.

Frequently Asked Questions

Why is my potato salad watery?

The potatoes may not have drained fully, or the cucumber and onion were not squeezed enough. Evaporate moisture from the cooked potatoes and press the salted vegetables firmly.

Can I make it ahead?

Yes. Make it up to one day ahead and keep it covered in the refrigerator. Stir gently before serving.

Should Japanese potato salad be smooth?

It is usually creamier than many Western potato salads, but small potato chunks should remain. Stop mashing before it becomes a puree.

Can I serve it warm?

It is best at cool room temperature or chilled. Let the potatoes cool before adding mayonnaise for the best texture.

Did you try this recipe? Leave a comment with your variation or question to help other first-time cooks.