Japanese Potato Salad
Creamy, tangy potato salad with Japanese mayo and crisp vegetables — soft potatoes balanced with fresh crunch. A beloved side dish that's comfort food elevated with clean flavors.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 1.5 pounds medium waxy potatoes (such as Yukon Gold)
- 2 whole large eggs
- ½ cup Japanese mayonnaise (Kewpie)
- 1 tablespoon rice vinegar
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 medium English cucumber, unpeeled
- 1 medium carrot, peeled
- ½ cup diced ham or cooked chicken (optional)
Instructions
- 1
Fill a medium pot with cold water and place it over high heat. While the water comes to a boil, scrub 1.5 pounds of medium waxy potatoes under cold running water to remove any dirt, but do not peel them — the skin helps them hold their shape during cooking.
- 2
Once the water boils, carefully add the whole potatoes and 2 large eggs in their shells. Return to a gentle boil, then reduce heat to medium. Simmer until a fork easily pierces the thickest part of the potatoes, about 12-15 minutes — the eggs will finish cooking at the same time. You're aiming for potatoes that are tender but still hold their shape, not falling apart.
- 3
While the potatoes and eggs cook, cut 1 medium English cucumber (unpeeled for color and texture) in half lengthwise. Scoop out the watery seed core with a small spoon, then cut the cucumber into 1/4-inch half-moons. Peel 1 medium carrot and cut it into 1/4-inch thick matchsticks, keeping them consistent in size so they cook evenly in any leftover heat. If using ham or chicken, cut it into 1/4-inch dice.
- 4
Drain the potatoes and eggs together in a colander, reserving 1/4 cup of the cooking liquid in a small bowl. Run the potatoes and eggs under cold water for 30 seconds to stop the cooking and cool them slightly — this prevents them from turning mushy when you mix in the dressing.
- 5
Peel the cooled eggs and chop them into 1/2-inch chunks. Peel the potatoes (the skin should slip off easily now) and cut them into 3/4-inch cubes — keep them warm, not refrigerated, as they'll absorb the dressing better.
- 6
In a small bowl, whisk together 0.5 cup of Japanese mayonnaise, 1 tablespoon of rice vinegar, 0.5 teaspoon of salt, and 0.25 teaspoon of white pepper. Stir in 2-3 tablespoons of the reserved warm potato cooking liquid — this thins the mayo just enough so it coats the potatoes without clumping.
- 7
Transfer the warm potato cubes to a large mixing bowl. Pour the mayo dressing over them and gently fold together using a rubber spatula, being careful not to crush the potatoes — you want distinct chunks, not a mash. The warm potatoes will absorb the flavors beautifully.
- 8
Add the chopped eggs, cucumber, carrot matchsticks, and ham or chicken (if using) to the bowl. Gently fold everything together until evenly combined and creamy — the salad should look cohesive but not over-mixed.
- 9
Taste the salad and adjust seasoning with a pinch more salt or white pepper if needed. Serve at room temperature or refrigerate for up to 2 days — the flavors actually deepen as it sits. The creamy, tangy dressing balances the soft potatoes and crisp vegetables beautifully.
Tools you’ll need
- medium pot
- colander
- small spoon
- chef's knife
- cutting board
- small bowl
- whisk
- large mixing bowl
- rubber spatula
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