Japanese Style Potato Salad Recipe

This Japanese Style Potato Salad is the perfect summer side dish for BBQs, potlucks and more! This dish is ready in about 30 minutes and can be made ahead of time.

Summer is here, and so are all my favorite side dishes. This Japanese Style Potato Salad Recipe is filled with fresh cucumbers, carrots and boiled eggs for a clean and tasty combination. The salad comes together in about 30 minutes and can be prepped and made ahead of time.

The potato salad is great for potlucks, BBQs and parties and a more unique play on the classic American Style Potato Salad.

Ingredient Notes

Mayonnaise: If possible try and use KEWPIE mayonnaise which has a distinct and unique flavor. This brand is a specific type of Japanese mayo and is always used in traditional Japanese Potato Salad. If you cannot find these type of mayonnaise you can use a different brand if you wish, but the flavor will change slightly,

Cucumber: I prefer to use a Japanese Cucumber in my potato salad. These cucumber are skinny, long and have a very crisp texture to them and work perfectly with this recipe. If you cannot find these type of cucumbers you could use the more common English cucumber as well.

Potatoes: I used Yokon Gold variety of potatoes, but the type isn't as important to the end result. You could use Russet Potatoes, Fingerling or other similar all purpose potato.

Why You Will LOVE this Side Dish!
Ready Fast in About 30 Minutes
Versatile: Great as a Side for Dinner, Potlucks or Summer BBQs
Simple Ingredients and Flavors Perfect for Everyone
Under 10 Ingredients Needed

Instructions

1. In a large pot, add about 1 inch of water and steamer insert. The water should sit below the insert and not touch the potatoes. Poke a few holes in the sides of each potato (don't peal them) then add to the steamer basket.
2. Bring the water to a boil and add the lid to the top of your pot. Steam for 15-20 minutes until potatoes are soft and tender. While potatoes are steaming move onto veggie prep.

Pairing Ideas
Potato salad is a classic summer side and goes with all the classic like hot dogs, grilled chicken and hamburgers. This Japanese Style Potato Salad pairs especially well with some Asian Style Chicken Wings, pork chops, Japanese Style Fried Chicken, or BBQ Ribs.

Vegetable Prep

1. Use a mandoline set to cut at ¼ of an inch thick. Carefully run the cucumber over and slice into even pieces (about 1 cups worth). Set aside in a medium sized bowl.
2. Carefully slice ¼ of a white onion over the same mandoline into thin slices. Add the onion to the same bowl as the cucumber and set aside.
3. Peel the skin off of a medium sized carrot and slice into ¼ inch thin sliced on your mandoline.
4. Optional: Slice large pieces of carrots in half with a pairing knife. I like to do this so all the vegetable are about the same size, but you can leave them whole if you wish.
5. Sprinkle the sliced cucumber and onion with a generous amount of sea salt. Let sit while the potatoes are steaming.
6. Once the veggies have release a good amount of liquid (you should see them sweating) take a a handful at a time and squeeze to release even more liquid. Set the squeezed veggies on a paper towel until ready to add to the salad.
7. Optional: You can also add the sliced carrots over top of the potatoes for the last couple minutes of cooking. This will soften the carrots and make them have less of a crisp texture. Totally optional and you can leave your carrots raw or cook them.

Bringing it Together

1. Once the potatoes are soft and finished steaming, remove the skin and add to a large prep bowl. Let the potatoes cool before add the rest of the ingredients.
2. Remove shell from boiled eggs and add into the bowl with the potatoes.
3. Mash/stir until the egg is well incorporated.
4. Next, add in the mayonnaise, sea salt to taste (white pepper optional), and rice vinegar and stir to combine.
5. Finally add in the prepped veggies and gently stir until just incorporated.
6. Let sit in the fridge until ready to serve cool. I like to add additional boiled egg over the top of my potato salad, but this is optional.

Additional Spice Ideas
Japanese Potato Salad is kept super simple with the spices and instead lets the veggies, potatoes and egg shine. If you do want to add a bit more flavor variation you can add some ground black pepper, cayenne pepper or garlic powder. Try not to got too wild though, as this will change the entire taste and concept of the dish.
Other fun add-ins to add more flavor and texture would be some cubed ham or corn!

FAQS

How to Store Leftover Potato Salad
Store leftover potato salad in an airtight container in the fridge for up to 3 days. I like to stir mine as well before serving.

Pro Tips

Don't Skip the Salt: Be sure to give the sliced cucumbers and onion a good sprinkle of salt and let them sit for a bit. This helps the veggies release excess moisture. Once they sit give them a good squeeze (don't be shy) to release even more liquid. This will help your potato salad not be watery.

The Perfect Cut: I highly recommend using a mandoline or food processor if you have it. This will help get nice even and thin slices of veggies, which work best for this potato salad imo. If you do not have one of these options you can use a pairing knife to slice them thin, or dice them if you prefer.

Be Gentle: When stirring in the veggies with the potatoes try not to stir too aggressively. This will break up the veggies, which isn't a big deal but it looks nicer if the veggies are whole.

Potato Tips: I recommend steaming or roasting the potatoes instead of boiling them. When boiled the potatoes with hold a lot more liquid and could turn your Japanese Potato Salad watery when letting it sit in the fridge. If you do boil the potatoes, leave the skin on and remove it after. This will help reduce the amount of moisture they hold.

Time Saver Tip!
If possible make the potato salad ahead of time and store in the fridge until ready to serve. I like to make mine the night before, but you can do it the day of as well.

You May Also Enjoy...