Japanese Potato Salad


by: Just One Cookbook

What is Japanese Potato Salad? The main difference between Japanese and American potato salad is that Japanese potato salad always use mashed potatoes. The rest of ingredients include ham, cucumber, carrot, egg, and sometimes corn or thinly sliced onion. It requires Japanese mayonnaise which is made with egg yolks instead of whole eggs, and apple cider (or rice) vinegar instead of distilled vinegar. Over all it is creamier in both color and texture and the potato salad is very mild and creamy.


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serves: 6

2 Russet potatoes

1/2 tsp salt

1 egg

2 1/2 inch carrot

1/4 cup corn

2 inch English cucumbers

2 slices black forest ham

3/4 cup (12 Tbsp) Japanese mayonnaise


Fresh ground black pepper

Nutrition Facts
Japanese Potato Salad

Servings Per Recipe: 6

Amount per Serving

Calories: 156

  • Total Fat: 8.2 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 31.3 mg
  • Sodium: 483.3 mg
  • Total Carbs: 15.3 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 1.3 g
  • Protein: 5.8 g

how is this calculated?

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1.  Peel potato skins and cut into 1 ½ inch pieces. They should be roughly about the same size so that they’ll be done cooking around be the same. Put potatoes in a large pot and add water until it covers all the potatoes.

2.  Boil potatoes with high heat. After water boils, lower heat to medium and cook until a skewer can goes through the potato smoothly. Drain the water from pot and put the potato back on the stove again.

3.  On the stove, evaporate water and moisture of the potatoes over medium-high heat (for less than 1 minute). Shift the pot in circular motion so the potatoes wont’ get burnt. When you see there no liquid in the pan, remove from heat.

4.  Mash the potatoes but leave some small chunks for texture. Sprinkle salt and transfer it into a big bowl and let it cool on the kitchen counter.

5.  Meanwhile prepare a boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside.

6.  Cut carrots into quarter (or half) and then slice it thinly. Put them in a microwave-safe container and cover it with water. Microwave for a few minutes until a skewer goes smoothly through the carrot (don’t overcook). Drain water and cool down.

7.  Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarter. Then slice it thinly.

8.  Dice the sliced hams into small size.

9.  Prepare and boil corn (canned corn kernels works as well).

10.  Add hams and veggies into the mashed potato bowl. Grind some pepper over and mix well.

11.  Add mayonnaise.

12.  Add boiled eggs and mix a bit but don’t over do it. Let it cool and keep in the fridge till you are ready to serve.

Cooks' note:
Mash the potatoes but leave some small chunks for texture.

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