Japanese Potato Salad

Here’s a creamy, savory, and slightly sweet recipe for Japanese Potato Salad — a popular side dish in Japan, often found in bento boxes, izakayas, and home-cooked meals. It’s lighter and fluffier than Western potato salads, with a delicious balance of textures and flavors.

🥔🇯🇵 Japanese Potato Salad (ポテトサラダ)

🍽️ Servings: 4

⏱️ Prep Time: 20 mins | Cook Time: 15 mins | Chill: Optional 30+ mins

🧾 Ingredients:

3 medium russet or Yukon Gold potatoes (about 500–600 g)
½ medium carrot, peeled and thinly sliced
⅓ cucumber, thinly sliced
¼ small onion, thinly sliced (optional, soak to reduce sharpness)
2 hard-boiled eggs, chopped or sliced
3–4 tbsp Japanese mayonnaise (like Kewpie; adjust to taste)
1 tsp rice vinegar (or apple cider vinegar)
½ tsp sugar
Salt and pepper to taste

👩‍🍳 Instructions:

1. Cook the Potatoes:

Peel and cut potatoes into chunks.
Boil in salted water for 10–15 minutes, until fork-tender.
Drain and return to the pot to dry briefly.
Mash partially — leave some chunks for texture.

2. Prep the Veggies:

Sprinkle cucumber and carrot slices with a pinch of salt, let sit for 10 mins, then gently squeeze out excess water with your hands or paper towel.
(Optional) Soak thin onion slices in cold water for 10 minutes to mellow them, then drain well.

3. Assemble the Salad:

In a large bowl, combine warm potatoes with vinegar and sugar.
Let cool slightly, then fold in the Kewpie mayo, eggs, and vegetables.
Season with salt and pepper to taste.

4. Chill (Optional but Recommended):

Cover and chill for 30 minutes for best flavor and texture.

🍽️ Serving Suggestions:

As a side for karaage (Japanese fried chicken), grilled meats, or in a bento.
Garnish with chopped parsley, extra boiled egg slices, or a sprinkle of black pepper.

❓What Makes It “Japanese”?

Kewpie mayo: Richer and tangier than regular mayo due to rice vinegar and egg yolks.
Texture: Softer, creamier potatoes, and thinly sliced crunchy vegetables.
Mild sweetness: A signature touch in Japanese salads.

Would you like a vegan version or a spicy twist (e.g. with wasabi mayo)?