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! Watch the video below to see how I make it in my kitchen.

Course Appetizer

Cuisine Japanese

Prep Time 20

Total Time 20

Servings servings

Calories 160kcal

Author Arman Liew

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.

Video

Notes

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.

TO FREEZE: Place leftovers in a shallow container and store them in the freezer for up to 6 months.

Recipe variations

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