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Japanese Potato Salad

Japanese potato salad with a creamy, slightly mashed texture and crunchy vegetables. Warm potatoes get gently chunked, then folded with a tangy mayonnaise dressing and chilled until thick and spoonable.
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Prep Time 25 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Japanese
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Japanese Potato Salad
  • 3 lb russet potatoes Peel and cube for even cooking.
  • 2 carrots Dice small for bite-sized crunch.
  • 1 cucumber Seed, slice thin, and salt to pull out moisture.
  • 0.5 cup corn kernels Use thawed or canned, drained if needed.
  • 2 hard-boiled eggs Chop for scatter-through richness.
  • 0.5 cup Japanese mayonnaise (or regular mayo) Use Japanese mayo for classic flavor; regular mayo works.
  • 2 tbsp rice vinegar Adds gentle tang to the dressing.
  • 1 tbsp sugar Balances vinegar for a mild, creamy taste.
  • 1 salt To taste; used for potatoes, carrots, and cucumber.
  • 1 black pepper To taste; freshly ground if possible.

Equipment

  • 1 sheet pan

Method
 

Boil and mash the potatoes
  1. Bring a large pot of salted water to a boil, add the russet potatoes, and cook until very tender, about 15–20 minutes. Drain well so the salad stays creamy rather than watery.
  2. While still warm, mash the drained potatoes, leaving some chunks for a slightly textured finish. Set aside to cool until comfortable to mix.
Prep the vegetables and eggs
  1. Blanch the carrots in simmering water for 2 minutes, then drain thoroughly. This keeps them bright and crisp-tender.
  2. Salt the cucumber slices and let sit for 10 minutes. Squeeze out as much liquid as possible, then drain any excess.
  3. Chop the hard-boiled eggs and set aside. Keep pieces small so they mix evenly through the salad.
Make and combine the salad
  1. Combine mashed potatoes, carrots, cucumber, corn kernels, and chopped eggs in a large bowl. Stir until the ingredients are evenly distributed.
  2. Whisk the Japanese mayonnaise, rice vinegar, sugar, salt, and black pepper until smooth. Taste and adjust seasoning as needed.
  3. Fold the dressing into the potato mixture until fully coated, using gentle strokes. Stop when no dry potato remains for the best creamy texture.
Chill and serve
  1. Refrigerate the salad for at least 2 hours before serving. Chill time helps the flavors meld and thickens the texture slightly.

Notes

For the creamiest results, mash warm potatoes but don’t overwork—keeping some chunks is key to the “slightly mashed” texture. Store covered in the refrigerator up to 3 days; the salad is not recommended for freezing because mayo-based dressings can separate. For a lighter option, you can use light mayonnaise (or half mayo/half Greek yogurt) for a tangier, lower-fat version.