japanese potato salad

i love it when i’m reminded of a dish i haven’t had in a while. today, gf asked me if i knew a recipe for a japanese style potato salad and it made me happy. my mom made this when i was young and i remember how much i loved it.

american-style potato salad is usually soft and smooth but japanese-style potato salad has a nice crunch from the cucumber and the carrot. if you haven’t tried this before, give it a try – it is both creamy, crunchy and delicious!


  • 3 medium boiling (firm) potatoes, well scrubbed
  • 1 small carrot
  • 1 seedless cucumber, preferably kirby
  • 1 small onion
  • 1 egg
  • sea salt and pepper, to taste
  • 3/4 to 1 cup of mayonnaise, Japanese or homemade preferred (see notes below)


Boil the potatoes in their skins until tender (you can poke a skewer through one without any resistance). Boil the carrot, unpeeled, in the same pot but remove when it has a little crunch. Boil the egg until hard boiled at the same time.

In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for a while (10 minutes or more) until the vegetables exude their juices. Squeeze firmly to get rid of the juices.

When the potatoes and carrot are done, drain peel them while still hot (holding each in a kitchen towel to peel them helps). Cut the potatoes into small pieces, and slice the carrot. Toss with a little salt and pepper and leave to cool.

Peel the hard boiled egg and chop up finely.

When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber, onion and egg. Mix in the mayonnaise. Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour).

Serve chilled.

original recipe from Just Hungry blog: Japanese Potato Salad

Blogger, Maki’s note about Japanese Mayonnaise:
The ideal mayo to use is a Japanese one of course; Kewpie Mayonnaise is classic, but there are other (and some say, better) brands too. Look for them at your local Japanese or Asian grocery store. If you make your own, use a flavor-neutral vegetable oil such as canola or safflower, not extra virgin olive oil. (“Extra Light” olive oil is fine.) Lacking access to Japanese mayonnaise or the time to make your own though, any commercial mayo will do as long as it’s not too heavy on the vinegar flavor.


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