Japanese Potato Salad

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This Japanese style mashed potato salad is a delicious twist on the classic, made rich and flavorful with Kewpie mayonnaise and fluffy Russet potatoes. These two ingredients are key to achieving the authentic taste and texture, but don’t worry if you don't have them on hand – you can easily swap Kewpie mayo for regular mayo mixed with a bit of sugar and rice vinegar, and use Yukon Golds for a creamier consistency.

This recipe has slightly more dressing than what you might find in a traditional Japanese restaurant but I like the extra richness myself. You can cut back on the dressing if desired.

Prep Time15

Cook Time20

Course: Salads, Side Dish

Cuisine: American, Asian, Japanese

Keyword: asian potato salad, japanese potato salad

Servings: servings

Author: Dahn Boquist

Ingredients

To cook the Potatoes

2-½ pounds russet potatoes peeled and cut into 3/4 inch cubes
Plenty of salt to boil the potatoes in
2 tablespoons rice wine vinegar

For the Dressing

2 teaspoons rice wine vinegar
½ cup mayonnaise see notes
2 tablespoons Dijon mustard
1 teaspoon ground pepper

For the Salad

1 medium cucumber thinly sliced
½ red onion thinly sliced
¾ teaspoon salt
1 carrot thinly sliced
3 ounces ham finely diced
4 hard-boiled eggs peeled and chopped
1 scallion chopped

Instructions

Cook the Potatoes

Place the cubed potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt and bring to a boil over high heat.
Reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes, depending on how large you cut them. Drain the potatoes and transfer them to a large bowl.
Sprinkle the hot potatoes with 2 tablespoons of rice wine vinegar. Do this while they are hot so the vinegar absorbs into the potatoes and seasons the interior.

Make the Dressing:

In a small bowl, whisk together the rice vinegar, mayonnaise, and Dijon mustard until well combined. Set aside.

Prepare the Salad

Place the cucumber and onion slices in a bowl and sprinkle with ¾ of teaspoon salt. Mix well, then let stand for 10 minutes. Rinse under cold water, then gently squeeze with paper towels to blot up any excess liquid.
Bring a small saucepan of water to a boil and cook the carrots for a few minutes until crisp tender. Alternatively, zap them in the microwave with a splash of water for 2 minutes until tender but slightly crisp. Set aside to cool.
Mash the cooled potatoes with a potato masher or a large fork, allowing some small lumps to remain.
Add the cucumbers, carrots, onions, ham, chopped eggs, scallions, and dressing. Mix well.

Notes

Russet potatoes give the salad a fluffy texture, but you can use Yukon Gold potatoes for a creamier consistency.
If you don't have Kewpie mayo, mix regular mayo with a bit of sugar and rice vinegar to mimic its unique flavor.
Salting the cucumbers and onions helps to draw out excess moisture, preventing the salad from becoming watery.
Cubing the potatoes before boiling them helps them cook evenly and absorb more seasoning.

This recipe was inspired by recipes from Recipe Tin Japan and Serious Eats.

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