japanese potato salad

japanese potato salad

Growing up, I wasn’t a big fan of potato salad simply because there was always too much mayonnaise in it. I wasn’t a fan of mayonnaise as a kid and avoided it like the plague. It wasn’t until the hubs (then bf) introduced his chicken/tuna salad concoction to me that I realized that one need not put so much mayonnaise in their salads to get it to be nice and creamy. During that time I also had an awesome (and unforgettable) Japanese potato salad made by one of mothers of my students. I still dream about it – yes, I dream about food.

Anyway, since then I’ve been more open about adding mayonnaise in my foods and have made a number of salads with mayonnaise. It wasn’t until recently (maybe in the last year or so) that I decided to try making Japanese potato salad. Japanese potato salad is a little different than the American and German varieties. For one, it has probably more veggies in it and the seasoning is rather simple. It also doesn’t have as much mayonnaise (in my opinion) as the typical American potato salad.

Cooking with Dog is one of favorite YouTube channels and a great way to start learning Japanese cooking. This recipe is from Cooking with Dog. You can watch the video below. In the video, “Chef” makes a really small portion of potato salad. The ingredients listed below are for five times the original amount featured in the video but serves comfortably 4-6 adults (or more, depending on the appetites of your guests).

Japanese Potato Salad

(taken from Cooking with Dog)

Serves 4-6


  • 1000g potatoes (yellow/Yukon golds are the best), washed, peeled and cut into small pieces
  • 250g carrots, washed, peeled and cut into bite sized pieces
  • 350g cucumber, washed, thinly sliced
  • 250g white onions, thinly sliced
  • 4 hard boiled eggs, sliced lengthwise and horizontally (To hard boil eggs, place eggs in pot and cover with cold water, place pot lid on. Bring to boil and then turn off heat and let sit for about 15-20 minutes)
  • 1/2 cup of corn, fresh or frozen. If frozen, cook and set aside (optional)
  • 1/2 cup of sliced ham or bacon bits (optional)
  • 1 1/4 teaspoon sugar
  • 2.5 teaspoons vinegar
  • White pepper
  • 1 1/4 teaspoons salt, plus more to taste
  • Mayonnaise (just enough to combine everything together (or more if you like), about just under a cup)


  1. Boil potatoes and carrots together with 1 1/4 teaspoons salt till potatoes and carrots are soft. Strain and place potatoes and carrots back into pot. Turn heat on and shake potatoes and carrots around pot to “dry” the potatoes and carrots. You want to remove as much water as possible.
  2. Sprinkle some salt over the sliced cucumbers, set aside for about 10 minutes. Squeeze excess water out of the cucumbers using a paper towel, cheese cloth or your hands. Try and remove as much water as possible. Do the same for the sliced onions.
  3. Combine the potatoes, carrots, onions, cucumbers, corn, and ham. Add the vinegar and sugar. Mix well.
  4. Add the sliced eggs and mayonnaise. Mix well and season with salt and pepper to taste.
  5. Serve warm or chilled.

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