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Japanese Potato Salad: A Taste of Home, Far From Home

The scent of Japanese potato salad instantly transports me back to my college days. As an exchange student in Tokyo, I often found myself homesick, craving the familiar comfort of American cuisine. But exploring local flavors was a must, and it was at a tiny, bustling okazuya (deli) near my university that I discovered this unexpectedly comforting dish. It was a revelation: a creamy, slightly sweet, and utterly satisfying salad that felt both familiar and intriguingly different from the potato salads I knew back home. It became my go-to comfort food, a small piece of “home” amidst a vibrant, unfamiliar world.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4-6
Yield: About 4 cups
Dietary Type: Vegetarian

Ingredients

3 medium boiling potatoes, such as Yukon Gold
1 small carrot (optional)
1 large egg (optional)
1 small onion
4 inches of a seedless cucumber
Kosher salt, to taste
Fresh ground pepper, to taste
¾ – 1 cup mayonnaise, see note below

Mayonnaise Note: The ideal mayonnaise to use is a Japanese one, such as Kewpie. Next best would be to make your own, using a flavor-neutral vegetable oil such as canola or safflower, not extra virgin olive oil. (“Extra Light” olive oil is fine.) Lacking access to Japanese mayonnaise or the time to make your own though, any commercial mayonnaise will do as long as it’s not too heavy on the vinegar flavor. Salad cream such as Miracle Whip should not be used however.

Equipment Needed

Large pot
Cutting board
Knife
Kitchen towel
Mixing bowl
Plastic wrap

Instructions

Begin by preparing your vegetables. Scrub the potatoes clean, leaving the skins on. If using, scrub the carrot as well, but do not peel it. Place the potatoes and carrot in a large pot and cover with cold water.
If adding egg, place it carefully into the pot with the potatoes and carrot. Ensure there’s enough water to completely submerge all the ingredients.
Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and cook until the potatoes are tender. This usually takes about 15-20 minutes. The egg will need about 12 minutes to be hard-boiled.
While the potatoes are cooking, prepare the cucumber and onion. Slice both the cucumber and the onion very thinly. This is crucial for the texture of the salad.
Place the sliced cucumber and onion in a small bowl and sprinkle generously with kosher salt. This step helps to draw out excess moisture, preventing the salad from becoming watery. Let them sit for at least 10 minutes, or longer if you have time, until the vegetables exude their juices.
Once the potatoes are tender (a fork should easily pierce them), drain the pot immediately. Carefully remove the potatoes, carrot and egg.
While the potatoes and carrot are still hot, use a kitchen towel to hold them and peel off their skins. This is much easier to do while they are warm.
In a large mixing bowl, smash the peeled potatoes with a fork or potato masher. Don’t over-mash; you want some texture to remain. Shred the peeled carrot and add it to the bowl with the potatoes. Season the potatoes and carrot with a little salt and pepper, and leave the mixture to cool to room temperature.
If you included the egg, peel the hard-boiled egg and chop it up finely. Set aside.
After the sliced cucumber and onion have sat for at least 10 minutes, squeeze them firmly to get rid of the juices. This is an important step to prevent a watery salad. You can use your hands or squeeze them in a clean kitchen towel.
Once the potatoes and carrot mixture has cooled to room temperature, add the squeezed cucumber, onion, and chopped egg (if using) to the bowl.
Add the mayonnaise, starting with ¾ cup, and mix well. Add more mayonnaise as needed to achieve your desired level of creaminess. Remember, Japanese potato salad is known for being quite creamy, but you can adjust the amount to your preference.
Cover the bowl tightly with plastic wrap and refrigerate for at least one hour, or preferably longer, to allow the flavors to meld. Chilling the salad also improves its texture.

Expert Tips & Tricks

Potato Variety: Using Yukon Gold potatoes is recommended because of their creamy texture. However, other boiling potatoes like red potatoes or even russets (though these will be less creamy) can be used in a pinch.
Mayonnaise Matters: As mentioned in the ingredients section, Japanese mayonnaise (like Kewpie) has a unique tang and richness. If you can find it, it will significantly enhance the flavor of the salad.
Vegetable Prep: The thinner you slice the cucumber and onion, the better the texture of the salad will be. A mandoline slicer can be helpful for achieving consistent, thin slices.
Don’t Skip the Salting Step: Salting and squeezing the cucumber and onion is crucial for preventing a watery salad. Don’t be tempted to skip this step!
Flavor Boost: For an extra layer of flavor, try adding a small amount of Japanese mustard (karashi) to the mayonnaise. Be careful, as it can be quite potent.

Serving & Storage Suggestions

Japanese potato salad is best served chilled. It’s a versatile side dish that pairs well with a variety of meals, from grilled meats and fish to sandwiches and bento boxes. Garnish with a sprinkle of black pepper or a few sprigs of fresh parsley for a more appealing presentation.

Store leftover Japanese potato salad in an airtight container in the refrigerator. It will keep for up to 3 days. Due to the mayonnaise content, it’s not recommended to leave it at room temperature for more than 2 hours. Freezing is also not recommended, as it will alter the texture of the potatoes and mayonnaise.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	267.6 kcal	–
Calories from Fat	133 g	50%
Total Fat	14.8 g	22%
Saturated Fat	2.2 g	10%
Cholesterol	11.5 mg	3%
Sodium	318.1 mg	13%
Total Carbohydrate	32.7 g	10%
Dietary Fiber	2.1 g	8%
Sugars	4.5 g	–
Protein	2.5 g	5%

Variations & Substitutions

Vegan Version: Substitute the egg with firm tofu, crumbled and lightly sautéed. Use vegan mayonnaise.
Add Ham: For a heartier salad, add diced cooked ham or bacon.
Different Vegetables: Experiment with other vegetables like corn, edamame, or blanched green beans.
Sweetness Adjustment: If you prefer a sweeter salad, add a small amount of sugar or honey to the mayonnaise.

FAQs (Frequently Asked Questions)

Q: Can I use regular potatoes instead of Yukon Gold?
A: Yes, you can use other boiling potatoes like red potatoes. Russet potatoes can also be used, but the salad will be less creamy.

Q: Is Japanese mayonnaise really that different?
A: Yes, Japanese mayonnaise, particularly Kewpie, has a richer, tangier flavor due to the use of rice vinegar and egg yolks. It significantly enhances the flavor of the salad.

Q: How do I prevent the salad from becoming watery?
A: The key is to salt the sliced cucumber and onion and squeeze out the excess moisture before adding them to the salad.

Q: Can I make this salad ahead of time?
A: Absolutely! In fact, it’s best to make it at least a few hours ahead of time to allow the flavors to meld.

Q: How long does this salad last in the fridge?
A: It will keep for up to 3 days in an airtight container in the refrigerator.

Final Thoughts

Japanese potato salad is more than just a side dish; it’s a comforting taste of home, wherever you may be. I encourage you to try this recipe and discover its unique charm. Feel free to adapt it to your own tastes and preferences. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress. Serve it alongside your favorite Japanese dishes or enjoy it as a light lunch. And don’t forget to share your creations and feedback!

Japanese Potato Salad Recipe