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This Japanese potato salad recipe is creamy yet crunchy, with umami flavor throughout. It’s easy to make and versatile- enjoy it at BBQs, potlucks, or as a dinnertime side dish.
Potato salad is rarely the most interesting dish at the dinner table, but when you set out a bowl of my Japanese potato salad 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. 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.
Table of Contents
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.
If you love a good potato salad recipe, try my warm German potato salad, cauliflower potato salad, and low-carb potato salad next.
★★★★★ REVIEW
“I was inspired to try this salad after enjoying it for years at my local Japanese restaurant. It’s just as delicious and so simple to make.” – Yuiki
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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Boil potatoes and cook until fork-tender. Transfer to a bowl and roughly mash.
Step 2- Stir in the dashi and vinegar.
Step 3- Add the rest of the ingredients. Stir to combine.
Step 4- Chill the salad for 30 minutes.
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 and make ahead
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.
Make ahead: This salad can be made up to three days in advance (enjoyed on day four).
More easy Japanese appetizers
- Harumaki
- Kani salad
- Alaska roll
- Dragon roll
- Or any of these Japanese recipes
If you tried this Japanese Potato Salad recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Japanese Potato Salad
Video
Ingredients
- 4 large Yukon Gold potatoes
- 1 teaspoon dashi or stock powder
- 1 tablespoon rice vinegar
- 2 boiled eggs chopped
- 1/2 cup corn
- 1/2 small onion sliced
- 1/2 large carrot chopped
- 2 ounces ham chopped, optional
- 1/3 cup mayonnaise
Instructions
- Boil the potatoes in a large pot of salted boiling water until tender, around 10 minutes.
- Drain the potatoes and transfer them into a large bowl. Using a potato masher, mash until mostly smooth. Stir through the dashi seasoning and rice vinegar. Cover the bowl and refrigerate the potatoes until cool.
- Once cooled, add the eggs, corn, onion, carrots, ham, and mayonnaise, and mix until combined.
- Serve immediately.
Notes
- Add corn and peas. I’ve noticed many Japanese salads have corn and peas added. I tested it in this recipe and didn’t think it was critical to the salad, but it does add a nice color pop.
- Add more crunch. Fold in thinly sliced red onions or shallots.
- Give it some heat. For a spicy kick, add some Sriracha or chili sauce, or use spicy mayo.
- Pack in protein. Make this salad a meal and fold in some flaked tuna, salmon, shredded chicken breast, or cubed tofu.
Nutrition
Originally published October 2022, updated June 2024, updated May 2025
Can it also be normal white potato? I cannot find Yukon potato in shop.
Can’t share!!!