There’s a certain comfort that comes from a perfect bowl of potato salad, and when I first tried Japanese Potato Salad, it was love at first bite. This creamy, tangy dish transforms the typical BBQ side into something undeniably special with the addition of Kewpie mayo—a miracle ingredient that brings a unique umami flavor to every scoop.
After a week of the usual dinner routines, I craved something fresh and exciting. That’s when the vibrant colors and crunch of crisp cucumbers and grated carrot caught my eye. The first time I made this recipe, I didn’t just satisfy my hunger; I struck culinary gold! It became a go-to dish not just for gatherings, but also for those quiet nights at home where happiness feels amplified by comfort food.
Whether you need a crowd-pleaser for your next potluck or simply wish to elevate your family dinner, this Japanese Potato Salad is incredibly easy to make and offer flavors that dance on your palate. Plus, it’s a wonderful dish to prepare in advance, making it perfect for busy days. Let’s dive into creating this sensational salad that will leave you, your family, and friends craving more!
Why is Japanese Potato Salad so special?
Uniqueness: This dish combines traditional potato salad elements with a Japanese twist, introducing Kewpie mayo for a rich, umami flavor.
Vibrant Colors: The bright hues from cucumbers and carrots not only enhance the visual appeal but also add a satisfying crunch.
Quick and Easy: With just a few steps and simple ingredients, this recipe is perfect for home cooks of any skill level.
Meal Prep Friendly: Make it ahead of time to save yourself precious moments during busy weekdays.
Crowd Favorite: Serve it at gatherings and watch it disappear—everyone loves this refreshing and creamy side!
Japanese Potato Salad Ingredients
• Here’s what you need to make this creamy delight!
For the Salad
- 5 medium Yukon gold potatoes – Choose Yukon gold for their creamy texture and buttery flavor that will make your salad irresistible.
- ⅓ cup Kewpie mayo – This special Japanese mayo adds a rich umami depth that sets this salad apart from traditional recipes.
- ½ Japanese cucumber, thinly sliced – Use this crisp cucumber for its refreshingly crunchy bite that complements the creaminess.
- ¼ red onion, minced – Red onion adds a subtle sweetness and color that brightens the overall dish.
- ½ carrot, peeled and thinly sliced – Sliced carrots bring both sweetness and a vibrant pop of color to your salad.
For Seasoning
- ⅓ teaspoon black pepper – A dash of pepper enhances all the flavors, balancing the creaminess with a slight heat.
- 1 teaspoon salt – An essential seasoning to enhance the natural flavors of the ingredients.
- 1 tablespoon rice vinegar – This gives the salad a slight tang that brightens the overall dish.
- 1 tablespoon sugar – A touch of sugar balances the acidity, rounding out the flavors beautifully.
How to Make Japanese Potato Salad
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Boil potatoes: Start by placing the Yukon gold potatoes in a pot of cold, salted water. Bring to a boil and cook for about 15 minutes, or until they’re tender. Drain and let them cool slightly.
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Quick pickles: In a mixing bowl, combine the sliced cucumbers and minced red onion with sea salt. Mix well and let them stand for 10 minutes to draw out moisture. Squeeze out the excess water, rinse, and set aside.
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Blanch carrots: Bring a small pot of water to a boil and blanch the thinly sliced carrots for 1-2 minutes until just tender. Drain and let them cool.
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Mash and mix: In a large bowl, gently mash the cooled potatoes. Fold in salt, black pepper, rice vinegar, and sugar. Stir in the pickled cucumbers, carrots, onions, and Kewpie mayonnaise until everything is nicely coated.
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Serve or chill: You can enjoy the salad right away, or cover it and place it in the fridge for later serving. Chilling enhances the flavors!
Optional: Garnish with fresh herbs for an extra touch of freshness.
Exact quantities are listed in the recipe card below.
Storage Tips for Japanese Potato Salad
Fridge: Keep your Japanese Potato Salad in an airtight container in the fridge for up to 3 days to maintain its creamy texture and fresh flavors.
Freezer: While not recommended for the best quality, you can freeze for up to 1 month. Thaw in the fridge and stir gently before serving.
Reheating: If you prefer it slightly warm, microwave a portion for about 30 seconds. Avoid overheating, as it can make the potatoes too mushy.
Serving: This salad tastes even better after a day in the fridge, allowing the flavors to meld beautifully, so make it ahead of time!
What to Serve with Japanese Potato Salad?
Imagine gathering around the table with vibrant dishes that harmonize beautifully together, making every bite memorable.
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Grilled Teriyaki Chicken: This savory dish pairs perfectly with the creamy texture of the potato salad, balancing flavors beautifully. The smoky sweetness of teriyaki enhances the overall meal experience.
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Crispy Tempura Vegetables: Light and airy, tempura vegetables add a delightful crunch that contrasts the smoothness of the salad. It’s a match made in culinary heaven, as each component brings out the other’s best qualities.
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Miso Glazed Salmon: Rich and flavorful, this fish dish complements the salad’s tanginess while adding a protein-packed punch to your meal. The combined umami flavors create a truly gourmet experience.
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Steamed Edamame: A simple, but nutritious side, these tender soybeans offer a fresh pop of color and a nutty flavor that enlivens the palate. They’re great for snacking and add a satisfying texture to the meal.
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Cucumber Sunomono Salad: This refreshing side, featuring pickled cucumbers, echoes the crisp notes from your potato salad. Their tangy vibe is fresh and welcoming alongside the creamy dish.
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Jasmine Rice: Fluffy and fragrant, jasmine rice provides a comforting base to soak up the salad and other delicious flavors. It adds a heartwarming touch that makes a meal feel complete.
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Sake or Green Tea: A cold glass of sake or a steaming cup of green tea can elevate your dining experience, enhancing the traditional Japanese elements of the meal. They complement the flavors beautifully while making your taste buds sing.
Serving these delightful dishes alongside your Japanese Potato Salad will create a remarkable dining experience that’s sure to impress family and friends alike!
Japanese Potato Salad Variations
Feel free to explore these delightful twists on the classic dish to suit your taste!
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Vegan: Substitute Kewpie mayo with a plant-based mayonnaise or cashew cream for a creamy, dairy-free option.
Add a squeeze of lemon for an extra zing! -
Spicy Kick: Mix in a teaspoon of sriracha or chili garlic sauce for those who enjoy a little heat.
This fiery addition elevates the salad’s flavor profile to new heights. -
Herbed Delight: Incorporate fresh herbs like dill, parsley, or green onions for a burst of brightness.
These flavors dance beautifully amidst the creamy texture of the potatoes. -
Sweet Crunch: Fold in diced apples or raisins for a surprising, sweet contrast to the savory elements.
This twist creates a harmonious blend of flavors that will keep everyone guessing. -
Extra Umami: Add a teaspoon of miso paste or sesame oil for an additional depth of flavor.
The complexity from these ingredients will enhance the overall taste of the salad. -
Creamy Avocado: Replace some Kewpie mayo with ripe avocado for a silkier texture and richer flavor.
This substitution not only boosts creaminess but also packs in healthy fats! -
Pickle Lovers: Incorporate finely chopped dill pickles or relish for an extra tangy punch.
This vibrant twist is sure to appeal to those who adore tangy flavors in their salads. -
Roasted Veggies: Toss in roasted sweet potatoes or bell peppers for a delightful depth and sweetness.
Roasted vegetables add a wonderful dimension, making the salad more hearty and satisfying.
Make Ahead Options
These Japanese Potato Salad preparations are perfect for busy weeknights! You can boil and mash the Yukon gold potatoes up to 24 hours in advance, then refrigerate them in an airtight container to preserve their texture. The quick pickled cucumbers and onions can also be prepared ahead (up to 3 days) to enhance their flavor, just remember to drain and rinse them well before mixing into the salad later. When ready to serve, simply combine the prepared components with Kewpie mayo, carrots, and seasonings. This way, you’ll enjoy a refreshing and creamy Japanese Potato Salad with minimal effort and just as delicious taste!
Expert Tips for Japanese Potato Salad
- Pickle Perfection: Allow the cucumbers and onions to sit in salt longer, up to 15 minutes, to enhance flavor and texture.
- Potato Sensitivity: Don’t overboil potatoes; check for tenderness at the 12-minute mark to avoid mushiness in your Japanese Potato Salad.
- Mash Gently: Aim for a slightly chunky texture rather than a smooth purée for a delightful mouthfeel.
- Chill Time: If time allows, refrigerate for at least 30 minutes before serving; this enhances the flavors beautifully.
- Add Color: Feel free to mix in other vegetables like bell peppers or peas for extra crunch and color!
Japanese Potato Salad Recipe FAQs
What kind of potatoes work best for Japanese Potato Salad?
Absolutely! I recommend using Yukon gold potatoes for their creamy texture and buttery flavor. These potatoes hold up well when boiled and maintain a lovely consistency, making them perfect for this dish.
How should I store leftover Japanese Potato Salad?
To keep your Japanese Potato Salad at its best, store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Just give it a gentle stir before serving to reincorporate any liquid that may have separated.
Can I freeze Japanese Potato Salad?
While it’s best enjoyed fresh, you can freeze this salad for up to 1 month. To do this, spoon the salad into a freezer-safe container and store it tightly covered. When you’re ready to enjoy it, thaw it in the fridge overnight and give it a good stir. Keep in mind that the texture may be a bit different after freezing.
What if my potatoes are too mushy?
If your potatoes end up too mushy, don’t fret! To help regain some texture, gently fold in more diced cucumber or a bit of finely chopped celery to provide some crunchy elements. This will balance out the softness and create a more enjoyable bite.
Can Japanese Potato Salad be enjoyed by those with dietary restrictions?
Very! If you have allergies to eggs, you can substitute Kewpie mayo with a vegan mayo alternative. Additionally, this recipe is naturally gluten-free, making it a safe choice for gluten-sensitive individuals. Just be mindful of any other allergens present in your specific ingredients.
How do I choose the right cucumber for this recipe?
For the best crunch and flavor, select a fresh Japanese cucumber rather than a standard cucumber. Look for vibrant skin without dark spots or blemishes. The Japanese variety is thinner and has fewer seeds, which delivers a refreshing crunch that complements the potato salad wonderfully.
Deliciously Creamy Japanese Potato Salad You’ll Love
Ingredients
Equipment
Method
- Boil potatoes: Place Yukon gold potatoes in cold, salted water. Bring to a boil and cook for about 15 minutes, or until tender. Drain and let cool slightly.
- Quick pickles: Combine sliced cucumbers and minced red onion with sea salt in a bowl. Mix well and let stand for 10 minutes. Squeeze out excess water, rinse, and set aside.
- Blanch carrots: Bring a small pot of water to a boil and blanch the thinly sliced carrots for 1-2 minutes until just tender. Drain and let cool.
- Mash and mix: In a large bowl, gently mash the cooled potatoes. Fold in salt, black pepper, rice vinegar, and sugar. Stir in pickled cucumbers, carrots, onions, and Kewpie mayonnaise until everything is coated.
- Serve or chill: Enjoy the salad right away, or cover and refrigerate for later serving. Chilling enhances the flavors!