Japanese Potato Salad
Cuisine: Japanese
Region: 日本各地
Servings: 4人分
Japanese Potato Salad, also searched as Japanese mayo potato salad, tosses boiled potatoes with mayonnaise, cucumber, carrot, onion, and hard-boiled egg. Fluffy potato meets crunchy vegetables—a staple next to rice and in bento.
At a glance
Time: about 40–50 min · Serves 4 · Difficulty: easy · ≈ 220–280 kcal per serving (estimate)
Japanese Potato Salad, also searched as Japanese mayo potato salad, tosses boiled potatoes with mayonnaise, cucumber, carrot, onion, and hard-boiled egg. Fluffy potato meets crunchy vegetables—a staple next to rice and in bento.
Ingredients
- Potatoes (starchy, e.g. Danshaku/Russet) 500 g (3–4 medium)
- Cucumber 1
- Carrot 1/2 (about 80 g)
- Onion 1/4
- Hard-boiled eggs 2
- Mayonnaise 5–6 Tbsp
- Vinegar (rice vinegar or similar) 1 tsp
- Salt 1/2 tsp (for boiling) + a pinch for seasoning
- Black pepper a pinch
- Sugar 1/2 tsp (optional)
Steps
- Wash the potatoes and cut them in half or quarters with the skin on. Put plenty of water and 1/2 tsp salt in a pot, add the potatoes, and heat over medium. Once boiling, cook at medium-low for 15–20 minutes until a skewer slides through easily.
- Meanwhile, slice the cucumber thinly, sprinkle with a little salt (extra), knead, and leave 5 minutes; squeeze out the water firmly. Cut the carrot into thin fan slices, boil 2–3 minutes in lightly salted water, plunge in cold water, and drain. Slice the onion thinly, soak in cold water about 5 minutes to mellow the bite, and squeeze dry. Peel the eggs and chop coarsely.
- When the potatoes are soft, drain and peel while hot (careful—they are hot). Transfer to a bowl; mash about half and leave the rest in bite-size chunks. While still hot, sprinkle with 1 tsp vinegar and a pinch of salt and pepper; toss gently so the seasoning soaks in.
- When the potatoes cool to lukewarm or near room temperature, add cucumber, carrot, onion, and egg. Stir in 5 Tbsp mayonnaise with a broad motion; add more if needed. 1/2 tsp sugar softens the flavor (optional).
- Taste and adjust with salt and pepper. Cover and chill 20–30 minutes so the flavors meld. Plate and finish with parsley or black pepper if you like.
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Notes
Starchy potatoes mash fluffily and suit salad. If using a waxier type, boil a little firmer and avoid over-mashing for a snappier bite.
Seasoning with vinegar and salt while hot helps the potatoes absorb flavor and stay seasoned after chilling. Add mayonnaise only after cooling so it is less likely to separate and easier to dose.
Squeeze vegetable water thoroughly. Excess moisture makes the salad watery and it will not keep overnight well.
Many homes add ham, corn, or thin apple slices—nice for party variations.
Make-ahead keeps refrigerated the same day to the next. Stir in about 1 tsp mayonnaise just before serving to restore creaminess.
Time and temperature
Boil potatoes 15–20 min after boiling starts · Salt cucumber 5 min · Blanch carrot 2–3 min · Chill 20–30 min to meld
Nutrition
250 kcal · Protein 6 g · Fat 16 g · Carbs 22 g
about 1/4 batch, estimate for 4
Substitutes
- Starchy potato → waxy type (boil firmer, less mash)
- Rice vinegar → mild white vinegar splash
- Add ham, corn, or thin apple
- Mayonnaise → half Greek yogurt for lighter fat
Storage
Best refrigerated same day to next. Squeeze vegetable water well or it turns watery. Stir in ~1 tsp mayo before serving. Do not freeze.
FAQ
- Why does the salad weep overnight?
- Cucumber or onion water was not squeezed, or mayo was added while hot. Drain vegetables well and dress after cooling.
- Can I make Japanese potato salad ahead?
- Boil potatoes and prep mix-ins ahead, chill separately, then fold in mayo just before serving; fully mixed salad keeps best through the next day.
- How mashed should the potatoes be?
- Mash about half and leave half in chunks for creaminess plus potato texture; full mash turns pasty.
- What if I do not have Danshaku potatoes?
- Use any starchy or medium potato; with waxier types boil a bit firmer and mash less for crunch.
- How do I keep it from tasting greasy?
- Season with a little vinegar while hot and add mayo gradually; chilling balances sweet and tang.
Origin and history
Japanese potato salad is a classic side of boiled potatoes tossed with mayonnaise. Fluffy potatoes meet crunchy cucumber and carrot, sweet onion, and rich hard-boiled egg—equally at home next to rice or in a bento.
Every household tweaks the mayonnaise amount, mash texture, and mix-ins, treating it as “our taste.” Leaving chunks or mashing smooth changes the feel completely.
A splash of vinegar keeps the finish bright so the salad is not overly rich. Chilling to let the flavors settle makes it even better.