Potato Salad is an immensely popular side dish in Japan, enjoyed either on its own or as an accompaniment to a meal. Its creamy and mild flavor, with minimal acidity, has captured the hearts of many Japanese people.
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What is Japanese Potato Salad?
Japanese Potato Salad is a side dish made by mashing cooked potatoes and combining them with various other ingredients, all mixed together with Japanese mayonnaise. In Japan, it is often called pote-sara, a shortened form in the Japanese style.
Typical ingredients include onions, cucumbers, carrots, corn, sliced ham, and boiled eggs, which not only provide nutritional benefits but also contribute to the texture and color of the dish. Instead of adding vinegar, using Japanese mayonnaise—which has a mild acidity—gives it a mellow flavor. While it can be enjoyed fresh, it is usually served chilled to let the flavors meld.
In this recipe, I add a touch of sugar as a secret ingredient to enhance the flavor of the potatoes without overpowering them. This is my go-to recipe, so be sure to give it a try!
Potato varieties that work best
There are many different types of potatoes, but when making Japanese potato salad, I recommend one in particular: starchy varieties that become soft and fluffy when cooked.
For example, in Japan, "Danshaku potatoes (男爵イモ)" are considered a good choice, while Russet potatoes are a great option in the United States. These varieties break down more easily, allowing them to blend smoothly with the other ingredients and create a creamy texture.
Although you can make this dish with any type of potato, if you have a choice, try using starchy varieties that are readily available in your area.
Tips for preparing ingredients
The flavor and texture of this dish can be enhanced with just a few simple adjustments to the ingredients. Here are some tips for preparing potatoes and other common ingredients used in Japanese potato salad.
- Potatoes: Start by placing them in room-temperature water, then bring it to a boil with the skins on. Cooking potatoes with their skins on helps prevent nutrients from leaching out during boiling. Starting them in room-temperature water ensures even cooking throughout. Steaming instead of boiling is also recommended, as it helps preserve the flavor.
- Carrots: Boil until tender.
- Cucumbers and onions: Sprinkle with salt and let them sit to draw out excess moisture.
- Boiled eggs: Use hard-boiled eggs, as soft-boiled eggs can make the dish soggy and affect its appearance.
Before using ingredients other than potatoes, make sure to remove excess moisture and cut them into thin slices or bite-sized pieces. Removing excess moisture prevents the dish from becoming watery, and cutting the ingredients into small, uniform pieces ensures a consistent texture.
When to add seasonings and mayonnaise
Another important thing to keep in mind when making this dish is the timing of adding the seasonings. There are two key moments for this.
The first is right after mashing the potatoes. While the potatoes are still warm, add all the seasonings except for the mayonnaise. Adding them at this stage allows the flavors to penetrate the potatoes more effectively.
The second is after the potatoes have cooled to below 104℉ (40℃). Adding mayonnaise while the potatoes are still warm may cause it to separate. Once it separates, it is nearly impossible to restore it to its original state, so be sure to add it at the right time to prevent the dish from becoming unappetizing.
Neither of these steps is difficult. By paying attention to the timing, you will end up with a delicious result.
📋Step-by-step recipe
Ingredients
- 0.66 lb small potatoes (preferably a starchy variety, such as Russet)
- 1.4 oz carrot
- 1 Japanese cucumber or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- 1.4 oz onion
- ¼ tsp salt (for the cucumber and onion)
- 3 Tbsp Japanese mayonnaise (such as Kewpie Mayo; 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
Seasonings:
- 1 tsp sugar
- ⅙ tsp salt
- ⅙ tsp ground black pepper
Instructions
🕒 Total: 1 hr 15 mins
Step 1
Wash the potatoes thoroughly and place them in a pot with the skins on. Add enough water to cover them, then bring it to a boil. Once boiling, reduce the heat to low and simmer for 20-30 minutes.
Meanwhile, cut the carrot into bite-sized pieces, about ⅛ inch (3 mm) thick, then blanch them together with the potatoes for about 3 minutes.
Step 2
Drain the potatoes and carrots in a colander. Cool the potatoes briefly under running water until they are easy to handle. Remove any eyes from the potatoes and place them in a bowl.
Step 3
Mash the potatoes into coarse pieces. Add the seasonings (sugar, salt, and pepper) and mix well. Let the potatoes cool to 104℉ (40℃) or below.
Step 4
Slice the cucumber into thin rounds, about ⅛ inch (3 mm) thick. Thinly slice the onion. Sprinkle salt over both, gently rub them, and let them sit for about 10 minutes, spreading them out as much as possible to avoid overlap. After that, lightly them by hand to remove any excess moisture.
Step 5
Once the potatoes have cooled, combine the onions, cucumbers, and carrots with Japanese mayonnaise in the bowl, mixing thoroughly. Chill the mixture in the refrigerator for at least 30 minutes.
To store
You can store it in the refrigerator for up to 3 days.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
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Recipe card
Japanese Potato Salad
Ingredients
- 0.66 lb small potatoes (preferably a starchy variety, such as Russet)
- 1.4 oz carrot
- 1 Japanese cucumber or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- 1.4 oz onion
- ¼ tsp salt (for the cucumber and onion)
- 3 Tbsp Japanese mayonnaise (such as Kewpie Mayo; 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
Seasonings:
- 1 tsp sugar
- ⅙ tsp salt
- ⅙ tsp ground black pepper
Instructions
- Wash the potatoes thoroughly and place them in a pot with the skins on. Add enough water to cover them, then bring it to a boil. Once boiling, reduce the heat to low and simmer for 20-30 minutes.Meanwhile, cut the carrot into bite-sized pieces, about ⅛ inch (3 mm) thick, then blanch them together with the potatoes for about 3 minutes.
- Drain the potatoes and carrots in a colander. Cool the potatoes briefly under running water until they are easy to handle. Remove any eyes from the potatoes and place them in a bowl.
- Mash the potatoes into coarse pieces. Add the seasonings (sugar, salt, and pepper) and mix well. Let the potatoes cool to 104℉ (40℃) or below.
- Slice the cucumber into thin rounds, about ⅛ inch (3 mm) thick. Thinly slice the onion. Sprinkle salt over both, gently rub them, and let them sit for about 10 minutes, spreading them out as much as possible to avoid overlap. After that, squeeze them by hand to remove any excess moisture.
- Once the potatoes have cooled, combine the onions, cucumbers, and carrots with Japanese mayonnaise in the bowl, mixing thoroughly. Chill the mixture in the refrigerator for at least 30 minutes.
Notes
- You can store it in the refrigerator for up to 3 days.
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