Japanese Potato Salad

By Julia • November 16, 2025 • Reading time: 5 min

Tip: save now, cook later.

Serves 4–6

Japanese Potato Salad is a creamy, slightly sweet twist on the classic potato salad you probably already love. It’s made with soft boiled potatoes, crunchy cucumber, tender carrots, and sometimes a bit of ham or boiled egg, all mixed together with Japanese mayo that adds a light and tangy flavor. The texture is wonderfully smooth but with just enough bite from the veggies to keep every forkful interesting.

I really like how this salad feels fresh and comforting at the same time. What makes it special to me is the gentle sweetness from the mayo and the crisp, refreshing crunch of cucumber. I always make sure not to over-mash the potatoes so the salad has a nice mix of creamy and chunky. It’s one of those dishes that feels just right as a side, whether for a picnic or a simple family dinner.

When I serve Japanese Potato Salad, I usually pair it with grilled meats or a bowl of warm rice to keep the meal balanced and satisfying. It’s also great chilled, which makes it perfect for warmer days. I love bringing it to gatherings since it’s a crowd-pleaser that’s a little different from the usual potato salad and often gets asked for by name the next time.

Key Ingredients & Substitutions

Potatoes: I like using Russet potatoes because they mash easily and give a creamy texture with some chunks left for extra bite. You can also use Yukon Gold for a buttery flavor.

Cucumber: Salting and squeezing cucumbers helps remove excess water so the salad won’t get watery. You can swap with pickled cucumbers for a tangy twist.

Japanese Mayonnaise: Kewpie mayo is creamier and sweeter than regular mayo, making it perfect here. If you don’t have it, mix regular mayo with a little honey or mirin for sweetness.

Rice Vinegar & Sugar: These add a slight tang and balance sweetness. Apple cider vinegar with a pinch of sugar can be a good substitute.

How Can You Get the Perfect Texture in Japanese Potato Salad?

The texture is key here. You want the potatoes soft but not mushy, and the other veggies crunchy for contrast.

Cook potatoes until tender but not falling apart. Drain and mash gently while warm, keeping some chunks.
Salt cucumbers before adding to the salad to pull out water, then squeeze lightly.
Blanch carrots and peas briefly to soften but keep crispness.
Mix ingredients gently with mayo dressing to avoid overworking the potatoes.

Letting the salad chill for 30 minutes helps flavors blend and texture settle just right before serving.

Equipment You’ll Need

Large pot – perfect for boiling potatoes and blanching veggies all in one.
Colander – helps you drain potatoes and vegetables quickly without hassle.
Mixing bowl – roomy enough to toss all ingredients together comfortably.
Potato masher or fork – lets you mash potatoes lightly while leaving some texture.
Knife and cutting board – for slicing cucumber, onion, and chopping veggies evenly.

Flavor Variations & Add-Ins

Add cooked shrimp or crab meat for a seafood twist that pairs well with the creamy mayo.
Mix in diced apple or pear to add a refreshing sweetness and crisp texture.
Use smoked ham or bacon bits for a salty, smoky flavor boost.
Sprinkle toasted sesame seeds or a dash of shichimi spice for extra depth and a little heat.

How to Make Japanese Potato Salad

Ingredients You’ll Need:

Vegetables & Eggs:

3 large potatoes (Russet or similar)
1/2 cucumber, thinly sliced and lightly salted
1 small carrot, peeled and diced
1/4 red onion, thinly sliced
4-5 cherry tomatoes, quartered
1/2 cup frozen peas, thawed
2 hard-boiled eggs, chopped (optional)

Dressing & Seasoning:

1/2 cup Japanese mayonnaise (such as Kewpie)
1 teaspoon rice vinegar
1 teaspoon sugar
Salt and pepper, to taste
2-3 green onions, thinly sliced for garnish
Freshly ground black pepper for garnish

How Much Time Will You Need?

This recipe takes about 10 minutes to prep, 15-20 minutes to cook potatoes, plus another 30 minutes chilling time in the fridge. The chilling helps all the flavors come together so it tastes even better.

Step-by-Step Instructions:

1. Cook the Potatoes:

Peel and chop potatoes into chunks. Boil in cold water until tender when poked with a fork, about 15-20 minutes. Drain and return to the pot. Mash lightly while still warm, leaving some chunks for texture. Let cool to room temperature.

2. Prepare the Vegetables:

While potatoes cook, blanch diced carrots and peas in boiling water for 2-3 minutes until slightly tender but still firm. Drain. In a small bowl, mix cucumber slices with a pinch of salt and let sit for 5-10 minutes to draw out water. Squeeze gently to remove moisture.

3. Mix Everything Together:

Add cucumber, carrots, peas, red onion, and cherry tomatoes to the mashed potatoes. In another bowl, combine Japanese mayonnaise, rice vinegar, sugar, and a pinch of salt. Adjust seasoning to your taste.

4. Final Touches and Chill:

Gently fold the dressing into the potato mixture. Stir in chopped hard-boiled eggs if using. Season with salt and pepper to taste. Transfer to a serving bowl, garnish with sliced green onions and freshly ground black pepper. Refrigerate for at least 30 minutes before serving.

Can I Use Regular Mayonnaise Instead of Japanese Mayonnaise?

Yes, you can substitute regular mayonnaise, but Japanese mayo is sweeter and tangier, so try adding a small pinch of sugar or a splash of rice vinegar to mimic the flavor.

How Should I Store Leftover Japanese Potato Salad?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a little extra mayo if it feels dry.

Can I Prepare This Salad Ahead of Time?

Absolutely! Japanese potato salad tastes even better after chilling for a few hours or overnight as the flavors meld together nicely.

What’s the Best Way to Keep Cucumbers from Making the Salad Watery?

Lightly salt the cucumber slices and let them sit for 5-10 minutes to draw out excess moisture, then squeeze gently before mixing into the salad. This prevents watery texture.