Easy Japanese Potato Salad

Here’s my go-to Japanese potato salad recipe, with a creamy, smooth texture, crispy vegetables, and a simple mayo-based dressing that brings everything together perfectly.

This potato salad has become a regular at our family picnics and potlucks. I always make a big batch because everyone asks for seconds, and it’s even better the next day when all the flavors have had time to mix together. Perfect for lunch boxes too!

What Kind of Potatoes Should I Use?

For Japanese potato salad, you’ve got two great options: Yukon Golds or russet potatoes. Yukon Golds have a naturally buttery, slightly sweet flavor and hold their shape well while still getting creamy when mashed. Russets, on the other hand, are extra starchy and break down more easily, creating an extra fluffy texture that’s also traditional in Japanese-style potato salad. If you’re using russets, just be careful not to overmix them or they can get gummy. Either way, make sure to cook your potatoes until they’re tender enough that a fork slides in easily – this usually takes about 15-20 minutes of boiling.

Options for Substitutions

Let’s talk about what you can swap in this potato salad recipe if needed:

• Kewpie mayonnaise: While Japanese Kewpie mayo gives this dish its signature taste, you can use regular mayonnaise mixed with a tiny pinch of MSG and 1/4 teaspoon rice vinegar to get closer to that Kewpie flavor. Regular mayo alone works too, but the taste will be slightly different.
• Yukon Gold or russet potatoes: These potatoes work best for their texture, but you can use white potatoes in a pinch. Just avoid waxy potatoes like red potatoes as they won’t mash as well.
• Rice vinegar: If you’re out of rice vinegar, try apple cider vinegar or white wine vinegar. Use a bit less (about 1 tablespoon) since these vinegars are stronger.
• Dijon mustard: Yellow mustard can work instead of Dijon, though the flavor will be slightly different. Start with a little less since yellow mustard can be stronger.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Japanese potato salad is overcooking the potatoes – they should be fork-tender but not mushy, as you want them to hold their shape while still being mashable. When boiling potatoes, start them in cold water and add salt right away to ensure even cooking and proper seasoning from the inside out. Another common error is not letting the potatoes cool completely before mixing with mayonnaise, which can make your salad greasy and cause the mayo to separate. For the creamiest texture, mash the potatoes while they’re still warm, then let them cool completely before folding in the mayo mixture – this method gives you that signature Japanese potato salad consistency that’s both smooth and chunky at the same time. Remember to taste and adjust the seasoning at the end, as cold dishes often need a bit more salt and vinegar to make the flavors pop.

What to Serve With Japanese Potato Salad?

Japanese potato salad makes a perfect side dish for so many Asian-inspired meals! This creamy, tangy salad goes really well with crispy chicken katsu or a simple grilled salmon fillet. For a casual weeknight dinner, try serving it alongside some pan-fried gyoza or as part of a bento box lunch with rice and teriyaki chicken. If you’re hosting a barbecue, this potato salad fits right in next to grilled meats and can even replace traditional American-style potato salad for a fun twist on the usual cookout sides.

Storage Instructions

Keep Fresh: Japanese potato salad tastes best when chilled! Pop it in an airtight container and keep it in the fridge for up to 3 days. The flavors actually get better after a day as everything mingles together, making it perfect for meal prep or next-day lunches.

Make Ahead: You can prep this salad a day before your gathering – it’s actually a great make-ahead dish! Just keep in mind that the potatoes might absorb more of the mayo mixture over time, so you might want to add a little extra mayo just before serving to keep it nice and creamy.

Serving Tip: Take the potato salad out of the fridge about 15 minutes before serving to let it come to cool room temperature – this helps bring out all those yummy flavors. Give it a quick stir before serving to make sure everything’s well combined.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

• 1/2 tsp dijon mustard
• 1 tbsp salt
• 1/2 cup mayonnaise (I like Kewpie brand for this recipe)
• 1/2 tsp black pepper
• 1.5 tbsp rice vinegar
• 1 tsp salt
• 5 yukon gold or russet potatoes

Step 1: Prepare and Boil the Potatoes

Start by peeling and quartering the potatoes.

Rinse them under cold water to remove excess starch, which helps achieve a smoother mash.

Place the potatoes in a deep pot or saucepan, cover them with water, and add 1 tablespoon of salt, or enough to make the water as salty as the sea.

Bring the water to a boil, then reduce it to a simmer.

Allow the potatoes to cook for 10-15 minutes, or until they can be easily pierced by a knife or fork.

Step 2: Drain and Mash the Potatoes

Once the potatoes are cooked to your satisfaction, drain them thoroughly and let them sit for a minute or two.

This will help excess steam evaporate, leading to a fluffier mash.

Mash the potatoes using a ricer, potato masher, or a fork, depending on your preference and available tools.

Step 3: Season the Mash

Add mayonnaise, mustard, vinegar, black pepper, and a teaspoon of salt to the mashed potatoes.

Mix everything together until the ingredients are well combined.

Taste the mixture and adjust the seasoning, adding more vinegar or salt if necessary to suit your taste.

Step 4: Customize with Add-ons (Optional)

If you like a bit more variety in your mash, feel free to add any leftover or potato-salad-style ingredients.

Consider incorporating peas, onions, bits of ham or chorizo, or even a half stick of carrot.

Ensure any additions are cut into small pieces, and if they were previously frozen, make sure they’re defrosted beforehand.

Blend these extras into the mash to personalize the dish to your liking.

Step 5: Serve and Enjoy

Your mashed potatoes are now ready to serve.

Enjoy them as a standalone dish or as a delightful accompaniment to your main course.

The mash can be a blank canvas, so feel free to experiment and let your culinary creativity shine!