Japanese Potato Salad Recipe

Skill Level: Easy
Makes: 6 portions
Nutritional Info Per Serving
Serving Size: 1 of 6 servings
Calories: 242
Total Fat: 11 g
Saturated Fat: 2 g
Carbohydrates: 31 g
Dietary Fiber: 3 g
Sugar: 2 g
Protein: 6 g
Cholesterol: 12 mg
Sodium: 495 mg
Total Prep Time: 40 minutes (includes cooling time)
Hands-on Time: 25 minutes

Discover the irresistible charm of Japanese potato salad, a beloved dish that arrived in Japan over 125 years ago and has since become a staple as ubiquitous as in the U.S.but with a unique twist. Crafted with creamy, tangy Japanese-style mayonnaise like Kewpie, it offers a milder, sweeter profile than Western versions, thanks to minimal vinegar and vibrant mix-ins like corn, carrots, peas, and cucumber for delightful crunch and color. Get creative with additions such as ham, sliced onions, scallions, or hard-boiled eggs. Its signature mashed-potato-like texturesoft, creamy, and not chunkymakes it perfect as a side for everyday meals or a bento box star. Whip it up today and elevate your lunches with this crowd-pleasing favorite!

Ingredients

• 2 pounds russet potatoes, peeled and chopped into eighths
• Kosher salt and freshly ground black pepper
• 4 1/2 teaspoons unseasoned rice vinegar (plus more as needed)
• 1/3 English cucumber, cut lengthwise, seeded, and thinly sliced
• 1/3 cup frozen corn
• 1 small carrot, split lengthwise and thinly sliced
• 2 or 3 slices deli ham, diced
• 1/3 cup Japanese mayonnaise (such as Kewpie), more if desired

Instructions

1. Place potatoes in a medium pot and cover with about an inch of cold water. Sprinkle generously with salt. Bring to a boil on high heat, then lower the heat and simmer for about 10 minutes, or until the potatoes are fork-tender. Drain, then return the pot to the stove over medium heat and shake the potatoes gently until any extra moisture has evaporated, about 10 seconds.
2. Move the potatoes to a large bowl. Add the vinegar, season with black pepper, and lightly mash using a fork or potato masherleave a few small lumps for texture. Spread potatoes up along the sides of the bowl to help them cool, and set aside for 10 minutes or so.
3. Meanwhile, fill a small pot with water and bring to a boil. Season well with salt.
4. Put the sliced cucumber in a small bowl with a pinch of salt, toss, and let sit for around 10 minutes. Rinse, then squeeze firmly to remove any liquid.
5. Add both corn and carrot to the boiling water and cook until the carrot is just about tender, approximately 2 minutes. Drain with a small colander or fine strainer and rinse with cold water to stop further cooking. Place them in a bowl lined with a folded paper towel so they dry off.
6. When the potatoes have cooled, fold in the corn, carrots, cucumber, and diced ham. Once combined, add the Japanese mayonnaise and a bit more salt, stirring gently until everything is evenly mixed. You can add extra mayonnaise to taste. Taste for seasoning, adding more vinegar, salt, or pepper as you like. Enjoy right away or chill in the fridge until ready to serve. Taste again and adjust seasoning right before eating, if needed.

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