Japanese Potato Salad

This Japanese potato salad recipe is creamy yet crunchy, with umami flavor laced throughout. It’s so versatile AND easy to make!

Looking for more potato salad recipes? Try my warm German potato salad, cauliflower potato salad, and low-carb potato salad next.

Rarely is potato salad the most interesting dish at the dinner table, but when you set out a bowl of my Japanese-inspired recipe, you’ll be amazed at how quickly it disappears.

It has all the components of a classic potato salad but with a captivating umami flavor that draws you in. Little will anyone know it only took you 15 minutes to throw together.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make Japanese potato salad
4. Arman’s recipe tips
5. Storage instructions
6. More easy Japanese appetizers
7. Japanese Potato Salad (Recipe Card)

Why I love this recipe

• Quick and convenient. This dish comes together in minutes, and it’s even faster if you boil your potatoes the day before.
• Easy to customize. Add, swap, or skip any of the veggies, or fold in extra protein for a more complete meal. 
• Unique flavor and texture. Fluffy potatoes, boiled eggs, and savory ham add texture, while the creamy dressing adds a subtle tang. 
• It tastes even better the next day. When I bring this to a potluck, I do myself a favor and make a second batch all for myself! The flavors really mesh, and the dashi flavor becomes more pronounced.

Ingredients needed

• Potatoes. I usually recommend waxy potatoes (like red potatoes) for potato salad, but since we’re mashing them, you can use Yukon golds or even Russet potatoes.
• Boiled eggs. Chopped into bite-sized slices.
• Cooked ham. I suggest snagging a thick cut of ham and dicing that instead of deli meat. 
• Salad vegetables. I used cucumber, carrots, and onions. 
• Rice vinegar. To balance out the mayo and add a subtle sweetness. Sushi vinegar also works, but it will be a bit sweeter. 
• Dashi. Our secret ingredient for adding umami flavor. Use a dashi powder, which you can get at any Asian market or in the Asian aisle of your grocery store. 
• Mayonnaise. Either standard mayonnaise or Japanese mayonnaise (also known as kewpie mayonnaise).

How to make Japanese potato salad

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Boil the potatoes. Fill a large pot with cold water, add the potatoes, bring to a boil, and cook until fork-tender.

Step 2- Mash the potatoes. Drain the potatoes and transfer them to a large bowl. Using a potato masher, mash until mostly smooth. Stir in the dashi and vinegar. Cover the bowl and refrigerate until cool. 

Step 3- Add the rest of the ingredients. Once cool, add the remaining ingredients and mix to combine. Enjoy!

Arman’s recipe tips

• Keep the potatoes chunky. I like the creamy texture you get from mashing the potatoes until smooth, but you can leave them as chunky as you like. 
• Dry the veggies. Remove excess moisture from the veggies to keep the salad from becoming watery. 
• Boil the potatoes in dashi or vegetable stock so they’re even more flavorful. 
• Taste as you go, and add a little kosher salt or black pepper if needed.

Storage instructions

To store: This salad can be made up to two days in advance. If you have leftovers, store them in the refrigerator for up to three days. I don’t recommend freezing this salad. 

More easy Japanese appetizers

• Harumaki
• Kani salad
• Alaska roll
• Dragon roll
• Or any of these Japanese recipes

Originally published October 2022, updated and republished June 2024