Japanese potato salad recipe
Try this Japanese style potato salad recipe and fall in love with its creamy texture and crunchy veggies. Easy to make and oh-so-delicious!
Servings: 6 servings
Ingredients
For the Japanese potato salad:
- 16 oz. Yukon gold or Russet potatoes
- 1 ¼ tsp coarse sea salt divided
- 2-3 large boiled eggs
- 3 whole mini cucumbers 6 oz. total, Persian or English cucumber
- ¼ tsp ground black pepper
- 1 cup frozen carrots and peas
- 4 pieces sandwich ham diced
- 2 bulb scallions chopped, optional
For the salad dressing:
- 5 tbsp Kewpie mayonnaise see notes
- 1 tbsp rice vinegar
- ¼ to ½ tsp Takii mushroom seasoning or dashi powder (see notes)
Instructions
- Potatoes: Peel the potatoes and cut them into similar sizes, about ¾-inch chunks. Immediately place them into a large pot and add cold water to cover by 1 inch above. Sprinkle in a pinch of salt.
- Cover the pot with a lid, leaving a small gap to avoid boiling over. Bring the water to boil over medium-high heat then reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 10 minutes.
- Eggs: In a separate saucepan bring the water to boil then reduce heat to medium-low, add the eggs and simmer for 7-8 minutes. Remove the eggs and blanch the carrots and peas until tender, about 10 seconds. Set them aside to cool.
- Cucumber: While the potatoes and the eggs are boiling, thinly slice the cucumbers. Add them to a mixing bowl with 1 tsp salt. Use your hands to gently rub the salt into the cucumber slices. Set the bowl aside.
- Season: Drain the potatoes then transfer to a large heat-proof mixing bowl. Season with ¼ tsp salt and pepper. Use a potato masher to roughly mash, leaving some chunky for texture. While the potato is still hot, add the frozen vegetables. Gently toss to mix.
- Mayo: In a measuring cup with spout, combine the mayo with vinegar and mushroom seasoning. Chill it in the fridge while you gather other ingredients ready.
- Assemble: Peel the eggs and add to the potato bowl. Lightly mash them together. Squeeze the cucumbers to remove the excess liquid then add to the bowl. Finally add the ham and scallions.
- Pour in the dressing, starting with half amount. Gently toss to incorporate. Taste and adjust with more dressing, if needed. A touch more salt and pepper might help bring the flavor together.
- Serve: You can serve the potato salad at room temperature however it tastes the best when chilled. Ideally, I like to cover the salad bowl and refrigerate for a few hours to allow the flavor to truly develop before serving.
Video
Notes
- Can I make ahead? This potato salad with egg can be prepared and assembled up to 2 days before serving.
- How long does potato salad last? I recommend finishing the salad within 2-3 days but it rarely lasts that long! The sweet, tangy, and creamy flavor really make this dish excellent. It’ll be gone before you know it! :)
- Serve chilled: It tastes even better when it’s chilled so give it some time to allow the flavors meld. If I’m planning to serve in the evening, I’ll prepare it at lunch so it can sit and build the flavors.
- No Japanese mayo or Mushroom seasoning? Season the regular mayo with a small dash of rice vinegar and vegetable bouillon powder. If you're open to it, a quarter teaspoon of MSG can also simulate that distinctive umami. And for next time, consider snagging a bottle of real Kewpie mayo!
- Tip: Not all mushroom seasonings are created equal! Check ingredients first, as some mixes are enhanced with Western herbs, which can alter the flavor profile of Asian dishes. Stay tuned for my upcoming post on choosing the best mushroom seasoning for authentic flavors!
Nutrition
Serving: 1serving | Calories: 128kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 620mg | Potassium: 403mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2332IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg