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Japanese Potato Salad

Mixing potato salad

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Japanese potato salad (ポテトサラダ) is currently my favourite potato dish. I credit that to the Japanese mayonnaise (the “kewpie” soft bottle type) which I love so much that my fridge is never without it. I also like that this salad is so colourful with specs of green, orange and yellow.

See Also: All Japanese Recipes

This potato salad is very simple, quick to make (under 30 minutes, minus the waiting and chilling time) and the ingredients are very cheap. I usually prepare the salad earlier in the day to chill until dinner time. It is an excellent side dish to complement any Japanese dishes you are cooking for the day. I also usually make extra for leftovers, so that I can whip up an effortless and delicious Japanese potato salad sandwich for breakfast the next day.

Step-by-Step Photos

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cucumbers Cut Japanese cucumber to thin, semi circle slices. Rub cucumber slices with salt, allow to ‘sweat’ for about 30 minutes. This will make the cucumbers more crunchy. Rinse, drain and squeeze dry.
carrots Cut half peeled carrot to thin, semi circle slices.
Potatoes Peel two russet potatoes and quarter them.
boil Bring a pot of water to boil. Add carrots and potatoes. Boil for 10 minutes.
Mashing potato salad Use a fork to mash the potatoes, leaving some small chunks behind.
Mixing potato salad Add corn nibblets, carrot, cucumber, Japanese mayonnaise. Season to taste with salt and black pepper (to taste). Chill in fridge before serving.

16 comments on “Japanese Potato Salad”

  1. I will definitely keep in mind the tip on cucumbers! I love japanese potato salad and this looks like just the kind found in restaurants!

  2. Oh my! I love Japanese Potato Salad, such a great way to enjoy potatoes.

  3. I love Japanese potato salad! I add canned tuna or chopped ham :)

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