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Japanese Potato Salad

Shruthi
Creamy Japanese Potato Salad is a simple and comforting side dish.Tender potatoes create a soft and satisfying texture.Fresh cucumber and carrot provide a pleasant crunch.Japanese mayonnaise adds richness and gentle tanginess.Rice vinegar and sugar create a beautifully balanced flavor.It is perfect for lunch boxes, picnics, dinners, and family meals.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Japanese
Servings 4
Calories 300 kcal

Ingredients
  

For the Potato Salad

  • 2 pounds (900 g) potatoes
  • ½ cucumber, thinly sliced
  • 1 medium carrot, thinly sliced or grated
  • ¼ small red onion, very thinly sliced, optional
  • 1 tablespoon rice vinegar
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt, plus more for cooking potatoes
  • 1 hard-boiled egg, chopped, optional

For Garnishing

  • 1 tablespoon sliced green onions
  • 1 teaspoon toasted sesame seeds
  • A small pinch of black pepper

Instructions
 

  • Peel the potatoes and cut them into evenly sized chunks. Place them in a saucepan and cover with cold water.
  • Add a generous pinch of salt and bring to a boil. Cook for approximately 12–15 minutes, or until the potatoes are completely tender when pierced with a fork.
  • Transfer the warm potatoes to a large bowl. Lightly mash them with a fork or potato masher.
  • Do not make them completely smooth. Leaving some small chunks gives Japanese Potato Salad its characteristic texture.
  • Let it sit for approximately 5–10 minutes. Gently squeeze the cucumber to remove excess water.
  • This step is important because it prevents the finished potato salad from becoming watery.
  • If using onion, slice it very thinly. For a milder flavor, soak the onion in cold water for several minutes and drain thoroughly.
  • Add the cucumber, carrot, and onion to the partially mashed potatoes.
  • If using chopped boiled egg, add it at this stage and carefully mix it into the salad.
  • Garnish with sliced green onions, toasted sesame seeds, or a small sprinkle of black pepper.

Notes

  • Japanese mayonnaise provides the most traditional flavor.
  • Regular mayonnaise can be used if Japanese mayonnaise is unavailable.
  • Do not completely mash the potatoes.
  • Removing water from the cucumber is essential for the right consistency.
  • Allow potatoes to cool slightly before adding mayonnaise.
  • Boiled egg is optional but adds richness and protein.
  • The salad tastes even better after resting in the refrigerator.
  • Keep leftovers refrigerated in an airtight container.

 

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