Japanese Potato Salad

This delicious Japanese Potato Salad combines coarsely mashed potatoes with thinly sliced cucumbers, hard-boiled eggs, carrots, and red onion in a creamy, lightly sweetened mayonnaise base. You are going to love this salad with tons of texture and unique flavors.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Potatoes: My go-to varieties for this recipe are Yukon Gold or Russet.
• Rice vinegar: You can substitute apple cider vinegar. It is similar in sweetness and mildness.
• English cucumber: English cucumbers work best for this salad. Their skins are less tough, so peeling is unnecessary, and the seeds are so small that they are barely noticeable. You can substitute Persian cucumbers, but peel them.
• Mayonnaise: Preferably Japanese mayo, such as Kewpie, though it can be difficult to find. I have also made it with Duke’s, which is still delicious.
• Ginger: Use freshly grated ginger or ginger paste. Ginger paste is sold in tubes in the refrigerated produce section of most grocery stores. It will last a month when stored in the refrigerator. Use it in crispy rice salad and wonton soup.

How To Make Japanese Potato Salad

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Add the potatoes and salt to a large pot of cold water. Bring the pot to a gentle boil. Cook until fork tender and drain well. Let the potatoes cool a bit.
2. Meanwhile, mix the mayonnaise, ginger, and sugar.
3. Coarsely mash the potatoes, preferably with an old wired masher. Drizzle the potatoes with the rice vinegar.
4. Combine the cooled mashed potatoes, cucumber, hard-boiled eggs, carrots, and red onions in a large bowl. Spoon the dressing over the top and gently stir to combine.

Cooks Guidelines

• Steam the eggs for easy peeling. Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring it to a boil, then carefully place the eggs in the steamer basket using a long-handled slotted spoon or tongs. Cover the pot and steam for 12-15 minutes. A single layer of medium eggs will require less time, while a double layer of extra-large eggs will require the most time. Remove eggs to a large bowl of ice water to stop the cooking process.
• Drain the potatoes well. Then place the pot of potatoes back on the burner on low for a minute. Set a timer so the potatoes don’t scorch. This will eliminate any residual moisture.
• I use the old wire potato masher to mash the potatoes coarsely, being careful not to go too far.
• Cool the potatoes once before mashing and once after mashing. Room temperature is ideal for taste and texture. If they are too hot, the mayo in the dressing will separate.

More Asian Recipes

• Crispy Rice Salad
• Beef Bulgogi
• Wonton Soup
• Pork Chop Suey
• Szechuan Chicken
• Egg Foo Young

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