Why You’re Gonna Flip for Japanese Potato Salad
This joyful, bursting-with-flavor Japanese Potato Salad Recipe is a take on yōshoku Western food done with a Japanese flare. I first tried this dish while working abroad in 2014, and I never went back after devouring three plats of the stuff. This potato salad is a twist on the classic side dish, and is perfect for any barbeque or as a summer snack. It will undoubtedly change your potato salad game – for the better with its rich and creamy, umami packed flavor. The Best Japanese Potato Salad Recipe
The Origins of Japanese Style Potato Salad
Fusion cuisine always has varied and interesting origins. In this case, Toichiro Nakashima, the founder of the Kewpie Group, traveled to the UK and the United States as an intern for the Japanese Department of Agriculture and Commerce in the 1910s.
In his travels, he became obsessed with several culinary creations, one of which was the use of mayonnaise in potato salads. When he returned to Japan, he eventually launched Kewpie Mayonnaise in 1925, and I am so glad he did. I use it almost exclusively for any traditional mayo dish, such as sandwiches. It’s just so much better!
He aimed to make his delicious and nutritious mayonnaise so widely available that it would become a daily necessity. I think he accomplished his goal (at least he did for me) and I’m sure you’ll agree after you make this Japanese Potato Salad using this secret ingredient.
The Kewpie Doll Effect
Another exciting facet of the creation story of the Japanese Potato Salad is Toichiro Nakashima’s choice of company and product name.
Kewpie is a brand of dolls and figurines first produced in 1912. Based on characters created by cartoonist Rose O’Neill, they became an international hit and were soon used by many household brands in their product advertising.
The origin word for Kewpie is Cupid, the Roman deity of love and passion [kup-(e)i]. The popularity of the dolls led developmental psychologists to use them as an example of infant-caregiver motivation.
The plump round facial features, prominent forehead, and large eyes increase the cuteness of an infant. The more like a Kewpie doll an infant resembles, the more favorable treatment they would receive.
Nakashima capitalized on the science of cuteness to increase the love of his product. Because kawaī, or “cute,” is a popular cultural concept in Japan.
Simple Japanese Potato Salad Ingredients
The ingredients for a Japanese potato salad are simple. However, there is one particular key ingredient that is necessary to make a TRUE Japanese potato salad: Kewpie brand mayonnaise.
2 pounds russet potatoes or Yukon gold potatoes, peeled and quartered
Kosher salt
2 hard-boiled eggs, peeled and chopped
2 Persian cucumbers or 1 medium cucumber, sliced into coins if Persian or half moons if not. You can use a Japanese cucumber, too.
¼ cup frozen peas
¼ cup frozen corn
¼ cup + 2 tablespoons Kewpie Japanese mayonnaise
2 teaspoons rice wine vinegar
½ teaspoon Japanese hot mustard
1 small carrot, peeled, quartered, and thinly sliced crosswise
¼ red onion, thinly sliced
Simple In structions for How to Make This Special Potato Salad
The first step in making this yummy Japanese Potato Salad is to cook the potatoes.
Place the potatoes in a large pot and add cold water until they are covered by 1 inch. The best method for evenly cooked potatoes is to put the potatoes in cold water and bring it to a boil. Ideally, your large potatoes have a uniform shape and will once fully cooked, have the smooth texture of the smashed potatoes
And don’t forget the salt! Seasoning the small pot of water ensures that the potatoes are evenly flavored.
Add 1 tablespoon of Kosher salt and bring to a gentle boil over medium heat to high heat. Reduce heat to medium and simmer uncovered for 8-10 minutes, adding the frozen peas and corn kernels during the last 3 minutes of cooking time.
Once the potatoes can be easily pierced by a fork, drain them and transfer them to a large bowl, letting them cool.
While the potatoes cook, place the cucumber slices in a bowl and sprinkle with ½ teaspoons of Kosher salt. Let them sit for 10 minutes, and then drain in a fine mesh sieve.
Place the cucumbers in a couple of layers of paper towels and squeeze out any more excess liquid. This process draws out excess water, ensuring the cucumbers don’t make your potato salad soggy.
Whisk the mayonnaise, rice vinegar, and hot mustard in a small bowl until combined. Set aside. Throw peas and carrots in the last 4 minutes.
Mash the potatoes using a fork or a potato masher, leaving some small chunks.
Add the eggs, red and green onions, and mayonnaise. Mix well and season or sprinkle with salt and black pepper to taste.
Then add cucumbers, carrots, and more mayo! Yes, I like lots – sorry not sorry. Salt and pepper yet again.
Let the salad chill in the refrigerator for 30 to 60 minutes before serving. This allows the unique flavor to meld together, making the salad even tastier!
Commonly Asked Questions for How to Make Japanese Ptaoto Salad
What’s the difference between Japanese Potato Salads and American or German Potato Salads?
German potato salads tend not to use mayo, while the Japanese version of the classic American potato salad is more mashed and has a broader array of vegetables, such as cucumbers, carrots, red onions, green onions, corn, green beans, peas, etc. Combinations can be endless, as every Japanese family has its own way of making potato salads.
Japanese potato salads are also less vinegar based and tend to be creamier. This is due not to heavy cream, but the type of mayonnaise used.
Kewpie, a Japanese-style mayonnaise brand, has the Japanese version extra creamy texture that’s sweet and is the secret ingredient to success. Without it, it’s not a Japanese potato salad.
What potatoes are best for potato salad?
For an American or German potato salad, waxy potatoes would be best because they retain their shape. However, for a Japanese potato salad, starchy potatoes are best for their ability to break up and become fluffy and creamy.
Russet potatoes are most often used in a Japanese potato salad because they have the most starch. However, I prefer to use Yukon gold potatoes.
Yukon golds are creamier and are a good option with added balance of both waxy and starchy, making it extremely versatile for all cooking methods.
How to boil eggs that peel well
There is nothing more annoying than getting chunks of egg peeled off along with the shell.
The secret to hard boiled eggs that peel well is shocking the eggs from cold to hot and hot to cold.
Place a steamer insert in a pot with about an inch of water. Once the water is boiling, take the eggs directly from the fridge and place them in the insert. Cover the pot and steam for 11 minutes for hard-boiled eggs.
While the eggs are steaming, fill a bowl with ice and cold water. Place the eggs directly from the steamer into the iced water and let set for at least 15 minutes. The colder the eggs are, the easier they will be to peel.
What’s the difference between Persian cucumbers and regular cucumbers?
Persian cucumbers are smaller in size, growing to around five or six inches long. They are more narrow, thin-skinned, and are nearly seedless.
Regular cucumbers are wider and longer, have thicker skins, and have more seeds. The seeds make them have more water. When prepping them, I typically scoop out the seeds before using the cucumber.
In short, Persian cucumbers just need to be sliced, while a regular cucumber usually needs to be peeled, sliced in half, deseeded, and then sliced.
How does Japanese-style mayonnaise differ from American mayonnaise?
Kewpie mayo is technically a Japanese brand of mayonnaise. It is the most popular brand, and because of this, it’s easier to find in America.
Most Asian supermarkets will carry it, and it has also started to pop up in Western supermarkets like WholeFoods or even Target.
American mayonnaise is made with both the egg whites and egg yolks. But Japanese mayo only uses the only egg yolks, making it richer and thicker. It also contains MSG, giving it a savory “umami” kick.
What is Japanese Hot Mustard?
Japanese hot mustard, karashi, is sold in a powder or a paste and is spicier and more bitter than yellow mustard. It’s used in Japanese sauces, as a condiment, or in marinades.
Karashi is made from the seeds of Brassica juncea and horseradish while Western-style yellow mustard is made from the milder white mustard plant, Sinapis alba.
Chinese hot mustard is almost identical to karashi mustard and is a good substitute.
What should I serve with a Japanese potato salad?
The possibilities are endless! You could serve it with other yōshoku dishes or pair it with classic BBQ sides and entrees.
Cornbread
Corn on the cob
Macaroni and cheese
Coleslaw
Teriyaki chicken
Teriyaki salmon
Chicken katsu
Tonkatsu
I Hope you WIll Try This Potato Salad With a Twist
When I first tried Japanese potato salad during my time abroad in 2019, I was immediately hooked. It was unlike any potato salad I had ever tasted—rich, creamy, and packed with umami. I vividly remember devouring plate after plate at a tiny restaurant in Tokyo, wondering how a simple dish could be so addictive. Fast forward to today, and this recipe has become a staple in my home, serving as a reminder of those fond memories. If you love this recipe, you might also be interested in my Tamago-style egg sandwich recipe.
It also has eggs and Kewpie mayo – it’s like a visit to Japan right at home. I hope you find as much joy in making (and eating!) it as I do. Thanks for joining me on this culinary journey—until next time, happy cooking!
The Best Japanese Potato Salad Recipe
Ingredients
- 2 lbs Russet potatoes Sub Yukon gold potatoes, peeled and quartered
- Kosher salt to taste
- 2 count hard boiled eggs peeled and chopped*
- 2 count Persian cucumbers or 1 medium cucumber, sliced into coins if Persian or half moons if not
- 1/4 cup frozen peas
- 1/4 cup ¼ cup frozen corn
- 3/4 cup Kewpie Japanese mayonnaise*
- 2 tsp rice wine vinegar
- 1/2 tsp Japanese hot mustard*
- 1 count small carrot peeled, quartered, and thinly sliced crosswise
- 1/4 count red onion thinly sliced
- 1 count green onion white and light green parts only, chopped
Instructions
Japanese Potato Salad Instructions
- Place the potatoes in a large pot and add cold water until they are covered by 1 inch.
- Add 1 tablespoon of Kosher salt and bring to a boil over high heat. Reduce heat to medium and simmer uncovered for 8-10 minutes, adding the frozen peas and corn during the last 3 minutes of cooking time.
- Once the potatoes can be easily pierced by a fork, drain them and transfer them to a large bowl, letting them cool.
- While the potatoes cook, place the cucumber in a bowl and sprinkle with a ½ teaspoon of Kosher salt.
- Let them sit for 10 minutes and then drain. Place the cucumbers in a couple of layers of paper towels and squeeze out any more excess liquid. Set aside.
- Whisk the mayonnaise, rice wine vinegar, and hot mustard in a small bowl until combined. Set aside.
- Mash the potatoes using a fork or a potato masher, leaving some small chunks.
- Add the eggs, cucumbers, carrot, red and green onions, and mayonnaise. Mix well and season with salt and pepper to taste.
- Let the salad chill in the refrigerator for 30 to 60 minutes before serving. Taste again and add more salt and pepper if necessary.
