When it comes to comfort food that surprises with every bite, nothing beats a good Japan potato salad recipe. This dish isn’t just a creamy side—it’s a nostalgic blend of textures and tastes, with crisp cucumbers, tender potatoes, and the unmistakable tang of Japanese mayonnaise. Whether tucked into a bento box, paired with a sizzling Tonkatsu, or served chilled at a summer gathering, Japanese potato salad holds a firm place in the hearts (and fridges) of homes across Japan. In this guide, you’ll uncover how to make it from scratch, the ingredients that define it, its origins, and smart variations for every diet and occasion.

Japan Potato Salad Recipe – The Ultimate Creamy Japanese-Style Dish

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• Author: Emilie
• Total Time: 25 mins
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Creamy, tangy Japan potato salad made with Kewpie mayo, mashed potatoes, and crunchy cucumbers – a staple Japanese side dish.

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Ingredients

Scale 1x2x3x

4 medium Russet or Yukon Gold potatoes

1/2 cup Kewpie mayonnaise

1 Japanese or English cucumber

1 small carrot

2 boiled eggs

2–3 thin slices of ham

1 tsp rice vinegar

Salt and pepper to taste

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Instructions

1. Peel and chop the potatoes, then boil them until fork-tender.

2. Drain and gently mash, leaving some small chunks. Mix in vinegar and a pinch of salt while warm.

3. Thinly slice cucumber and carrot. Salt them and let sit 5 minutes. Squeeze out excess moisture.

4. Chop eggs and slice ham into thin strips.

5. Combine all ingredients with the potatoes and gently fold in the Kewpie mayo.

6. Add salt and pepper to taste, then chill for 30 minutes before serving.

Notes

Use Japanese Kewpie mayonnaise for the authentic flavor.

Salting the cucumber and carrot prevents watery salad.

For variation, try adding corn, apple, or shichimi togarashi.

This salad can be made ahead and lasts 4–5 days refrigerated.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Side Dish
• Method: Boiling
• Cuisine: Japanese

Nutrition

• Serving Size: 1 cup
• Calories: 240
• Sugar: 2g
• Sodium: 340mg
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 65mg

Keywords: Japan potato salad recipe, Kewpie potato salad, creamy Japanese potato salad

The Story & Flavor Behind Japan Potato Salad

Why This Japan Potato Salad Recipe Feels Like Home

I still remember the first time I scooped a spoonful of Japan potato salad at a family picnic in Osaka. It wasn’t just another side dish—it was a conversation starter, a texture adventure, and most of all, a symbol of love. The tangy richness of Kewpie mayo, the barely-there crunch of salted cucumbers, the soft mash of perfectly cooked potatoes—it was as if every bite carried the warmth of a handwritten recipe passed through generations.

That moment ties closely to why I started Recent Recipe. I wanted to recreate those honest, flavorful experiences and make them accessible, especially for readers looking to bring the comfort of Japanese home cooking into their own kitchens. This Japan potato salad recipe is one of those dishes that looks simple on the surface but delivers a full story in every forkful.

Unlike American versions with chunky spuds and sweet pickles, the Japanese style is smoother, gentler, and subtly sweet-savory. It uses the potato as a base that ties everything together—vegetables, protein, and seasoning—rather than the star on its own. That’s what makes this recipe feel like a homecoming, no matter where you are.

What Makes Japanese Potato Salad Unique

The heart of this Japan potato salad recipe lies in its refined, perfectly balanced contrast of textures and flavors. Here’s what truly sets it apart:

• Mashed Potato Base: Unlike Western chunky cubes, the potatoes are lightly mashed—somewhat creamy, with bits left for texture. This allows the flavors to meld into every spoonful.
• Crisp Vegetables: Fresh cucumber and carrot are thinly sliced and salted, a technique that pulls out excess water and enhances crunch. This step is essential—it prevents sogginess and balances the softness of the mash.
• Japanese Mayonnaise: The real game-changer. Japanese Kewpie mayo is smoother, richer, and slightly sweet due to its yolk-only formula and hint of MSG. If you can’t find it, a mix of lemon juice, salt, and standard mayo can do the trick.
• Flavor Complexity: A dash of rice vinegar adds brightness. Ham and boiled eggs add savoriness and creaminess. It’s a dish where each ingredient holds its own but also contributes to something bigger.
• Cultural Fusion: This dish is a prime example of yōshoku—Western recipes adapted with Japanese ingredients and sensibilities. Though inspired by European-style potato salads, it has evolved into something distinctly Japanese.

That’s why it shows up everywhere—from izakayas to lunchboxes. It feels indulgent but light, familiar but fresh. If you’ve ever wondered what makes the Japan potato salad recipe so special, the answer is: every single detail.

It’s more than a side , it’s a masterclass in simplicity with soul.

Creamy Japan Potato Salad Recipe You’ll Love

Authentic Ingredients and Key Tools

To make an authentic Japan potato salad recipe, you’ll need a few essential ingredients—and a couple of smart choices that elevate flavor and texture.

Potatoes: The foundation of any great Japanese potato salad is in the potato itself. For a fluffier, airy texture that soaks up all that creamy dressing, starchy Russet potatoes are the go-to. Prefer something a little denser and sweet? Try Yukon Gold. Want to mimic the texture served in Japanese delis? Use a mix of both.

Cucumber: Choose Japanese cucumber or English cucumber for their low seed content and mild flavor. Thinly slice and salt them to draw out water. This is key to keeping your salad light and crisp—not watery.

Carrot: Thin slices or julienned pieces add just enough earthy sweetness and bite.

Kewpie Mayonnaise: This is non-negotiable if you want that signature umami tang. If you can’t find it, blend 5 tbsp American mayo + 2 tsp lemon juice + a pinch of salt. It won’t be exact, but it’s close.

Add-ins: Classic Japanese additions include boiled egg and ham strips. You could also toss in corn, apple chunks, or a pinch of shichimi togarashi for a kick.

Vinegar: Rice vinegar or sushi vinegar adds brightness and helps balance the creaminess.

Salt and Pepper: Finish the salad with just a touch of seasoning to make everything pop.

Now that we’ve covered the essentials, here’s a clear ingredient table to guide your prep:

Step-by-Step – How to Make It

This Japan potato salad recipe is simple, but the attention to small techniques—like salting vegetables and mixing while warm—makes all the difference.

1. Boil and Mash the Potatoes
   Peel and cut potatoes into chunks. Boil in lightly salted water for 10–12 minutes until fork-tender. Drain and return to the pot. Mash gently, leaving small chunks. While still warm, mix in rice vinegar and a pinch of salt to absorb flavor.
2. Salt the Vegetables
   Thinly slice cucumber and carrot. Sprinkle lightly with salt and let sit for 5–7 minutes. Squeeze to remove water. This keeps your salad from becoming soggy and ensures a pleasant crunch.
3. Prepare the Proteins
   Chop boiled eggs. Slice ham into thin strips. If you’re using corn, drain it well. You can also add diced apple here if going for a sweet twist.
4. Mix It All Together
   In a large bowl, combine the potatoes with cucumber, carrot, egg, and ham. Gently fold in Kewpie mayonnaise until everything is evenly coated. Season with black pepper and additional salt if needed.
5. Chill and Serve
   Let the salad cool fully in the fridge for at least 30 minutes before serving. The flavors deepen as it rests. Serve alongside classic Japanese mains like tonkatsu or chicken karaage.

Looking for a complete bento combo? Pair this salad with a protein from our dinner recipes and a sweet finish from our desserts collection.

Variations and Modern Twists on a Classic

Creative Add-Ins and Seasonal Upgrades

One of the beauties of this Japan potato salad recipe is its adaptability. While the traditional version is delicious as-is, a few creative twists can add surprising dimensions in both flavor and texture.

Here are some popular and modern mix-ins that bring this creamy Japanese favorite into exciting new territory:

• Corn Kernels: A touch of sweetness and pop. Especially popular in Japanese convenience store versions.
• Apple Chunks: A Fuji or Honeycrisp apple adds crisp texture and bright contrast. Dice small and add just before mixing.
• Shichimi Togarashi (Japanese 7-Spice): A pinch introduces subtle heat and aroma. Sprinkle lightly just before serving.
• Pickled Red Ginger (Beni Shoga): Adds acidity and color. Great for cutting through the richness of Kewpie mayo.
• Sweet Cornbread Crumbles: Southern fusion? It works. Adds crunch and sweetness.
• Sautéed Mushrooms: Umami-rich, earthier version of this Japan potato salad recipe.

Japanese home cooks often rotate ingredients depending on the season or occasion. You can easily do the same. In summer, go light and crisp with cucumber and apple. In winter, make it hearty with ham and boiled eggs.

Want to serve this at a party? Mold the salad into rounds using ramekins or cookie cutters and garnish with fresh herbs or microgreens.

Looking to balance your meal? Pair it with something light and sweet from our dessert recipe collection, like matcha pudding or yuzu sorbet.

Dietary Alternatives (Vegan, Paleo, Whole30)

Whether you’re feeding a crowd with diverse preferences or making a salad for yourself, this Japan potato salad recipe can easily be modified to meet specific dietary needs without losing its signature flavor.

Vegan Version

• Mayonnaise: Use a vegan Kewpie-style mayo (many brands now offer it), or make your own using aquafaba and mustard.
• Ham: Omit or use thinly sliced smoked tofu or seasoned tempeh strips.
• Eggs: Leave them out or substitute with chopped avocado for creamy richness.

Paleo / Whole30 Friendly

• Mayonnaise: Use paleo-approved mayo made with avocado oil and no sugar.
• Ham: Use sugar-free, uncured ham or omit entirely.
• Vinegar: Avoid seasoned rice vinegar and opt for unseasoned rice vinegar or apple cider vinegar.
• Carrots and Cucumber: Fully compliant and add excellent crunch.

Low-Carb/Keto Tip
Swap out some of the potatoes with cauliflower florets for a lower-carb version that still soaks up the dressing beautifully.

These swaps maintain the balance of creamy, crunchy, savory, and tangy elements that make the Japan potato salad recipe so memorable.

Want to dig deeper into vegan nutrition or mayo substitutes? Check out this external guide on plant-based mayonnaise options from Healthline.

No matter your preference or dietary restriction, there’s a version of this salad for everyone.

Tips, Troubleshooting, and Serving Ideas

How to Serve, Store & Troubleshoot

A flawless Japan potato salad recipe doesn’t just come from ingredients—it’s the little details in prep and storage that make all the difference. Let’s break down common issues and practical fixes so your salad comes out perfect every time.

Why Is My Potato Salad Watery?
This is one of the most common issues. Watery salad happens when:

• Potatoes are overcooked or not fully drained
• Cucumbers and carrots are not salted beforehand
• Salad is mixed while the potatoes are still steaming hot (too much steam = excess moisture)

Fix: Always salt and squeeze the vegetables after slicing. Drain and cool the potatoes before mixing in the other ingredients.

Can I Make Japan Potato Salad Ahead of Time?
Yes—and you should. In fact, the flavors improve overnight as the ingredients meld. Simply keep it in an airtight container and refrigerate. It will keep well for up to 4–5 days.

Can I Freeze It?
No. Freezing changes the texture of the potatoes and causes separation in the mayonnaise. The salad will turn grainy and lose its flavor profile.

Why Mix Potatoes While They’re Still Warm?
This is a small but critical technique. Tossing warm potatoes with vinegar and salt helps them soak up the flavors more effectively. Wait until they’re just cool enough to handle, then mix in seasoning.

Extra Tip: If your salad becomes dry after chilling, stir in a tablespoon of mayo or a splash of milk to restore creaminess.

Looking for more quick-prep, long-lasting dishes like this one? Browse our lunch ideas for easy Japanese recipes with bold flavors and reliable storage options.

What to Serve With Japan Potato Salad

This creamy side dish plays beautifully with a range of Japanese and fusion mains. Here are some pairings to inspire your meal planning:

• Tonkatsu (Japanese pork cutlet): A crispy cutlet next to a cool, creamy salad? Match made in heaven.
• Chicken Karaage: This classic izakaya pairing brings together crispy, juicy fried chicken and creamy, mild potato salad for a perfect contrast in flavors and textures.
• Japanese Hamburg Steak: A hearty Western-style patty pairs perfectly with this East-meets-West salad.
• Grilled Mackerel or Salmon: The richness of the fish balances beautifully with the tanginess of the salad.
• Bento Box: A scoop of Japan potato salad is a bento classic. Add tamagoyaki, rice, and a pickled plum for a full set.
• Curry Rice: A spoonful of potato salad adds a cooling contrast next to spicy Japanese curry.

Want to round it out with dessert? Try a not-too-sweet option from our dessert page, like mochi or sesame pudding, to balance the creamy texture of the meal.

Whether you’re building a full Japanese meal or just looking for a single standout dish, this Japan potato salad recipe makes an unforgettable impression every time.