Japanese Potato Salad — Creamy Kewpie-Mayo Recipe
Japanese potato salad (ポテトサラダ) is a little different from the Western kind — the potatoes are partly mashed rather than left in firm chunks, the vegetables are sliced thin, and it’s bound with rich, tangy Japanese mayonnaise. It’s a staple side dish (and a deli favorite) all over Japan, and it turns up on our table constantly: next to fried food, in a bento, or just as a little bowl with dinner. This is my everyday version, based on the classic Kewpie recipe.
Mine keeps it simple: potato, carrot, cucumber, and ham, mashed together while warm and dressed with Kewpie mayo, salt, and pepper. (I didn’t have ham on hand this time, so I used bacon instead — either works. The classic recipe also adds onion, but I left it out this time — see the notes.) Here’s exactly how I made it.
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Why You’ll Love This Recipe
- Creamy, tangy, comforting. Partly-mashed potato with Japanese mayo — softer and richer than Western potato salad.
- A true Japanese staple. This is the deli-style potato salad you find everywhere in Japan.
- Simple, everyday ingredients. Potato, carrot, cucumber, ham, and mayo — nothing special.
- Great make-ahead. It keeps for a few days and is perfect for bento and meal prep.
What Makes Japanese Potato Salad Different?
Two things set it apart. First, the texture: the potatoes are mashed while hot, but not completely smooth — you leave some lumps, so it’s creamy with a bit of body, not a firm chunky salad. Second, the dressing: it’s built on Japanese mayonnaise (Kewpie), which is richer, eggier, and tangier than Western mayo. The vegetables are sliced thin and salted to stay crisp, and a little ham adds savoriness. If you like dishes that lean on Kewpie mayo, you might also enjoy my daikon and tuna salad.
Ingredients (Serves 3–4)
| Ingredient | Amount | Notes |
|---|---|---|
| Potatoes (medium) | 3 | Peeled and cut into chunks |
| Carrot | 1/3 | Thinly sliced |
| Cucumber | 1/2 | Thinly sliced |
| Ham (or bacon) | 2–3 slices | Cut into pieces |
| Japanese mayonnaise (Kewpie) | 3–4 tbsp | To taste |
| Salt | To taste | Plus a little for the cucumber |
| Pepper | To taste |
The one ingredient that really defines this dish is Japanese mayonnaise (Kewpie) — it’s noticeably richer and tangier than Western mayo, and it’s what makes the salad taste properly Japanese. Everything else is just everyday vegetables and ham.
How to Make Japanese Potato Salad
Step 1: Prep the Vegetables
Peel and cut the potatoes into even chunks so they cook at the same rate. Thinly slice the carrot and cucumber. Sprinkle the cucumber slices with a little salt, let them sit for a few minutes, then squeeze out the water — this keeps the salad from turning watery.
Step 2: Boil the Potatoes
Put the potato chunks in a pot, cover with water, and boil until a skewer goes through easily — about 12–15 minutes. Add the carrot to the same pot for the last few minutes to soften it. Drain well.
Step 3: Prepare the Ham (or Bacon)
The classic version uses ham — just cut it into small pieces and add it as-is, or lightly fry it to deepen the flavor. I didn’t have ham this time, so I used bacon as a substitute (pictured): I cut it up and fried it until browned, which adds a lovely smoky, savory note.
Step 4: Mash the Potatoes
While the potatoes are still hot, mash them in a bowl. Leave some lumps — Japanese potato salad is creamy but not perfectly smooth, so a bit of texture is exactly right. Mashing them hot also lets them absorb the seasoning better.
Step 5: Combine Everything
Add the carrot, squeezed cucumber, and ham to the mashed potato. Let it cool slightly first — if you add mayo while it’s piping hot, it separates and turns oily.
Step 6: Dress with Mayo and Season
Add the Kewpie mayonnaise, salt, and pepper, and mix everything together until creamy and evenly combined. Taste and adjust — more mayo for richness, more salt and pepper for seasoning.
Step 7: Serve
Pile it into a bowl and serve. I like it with a shiso leaf on the side. It’s good freshly made, but even better chilled after an hour or two in the fridge.
Tips and Variations
- Mash while hot, dress when cool. Mash the potatoes hot for flavor, but let them cool before adding mayo so it stays creamy, not oily.
- Salt and squeeze the cucumber. This one step keeps the salad from going watery.
- Add onion, the classic way. Thinly sliced onion, salted and squeezed (or soaked in water), is traditional — I left it out this time, but it’s great in there.
- Use Kewpie if you can. Japanese mayo really does make it taste right. Regular mayo works but tastes less tangy.
- Add a boiled egg. A chopped hard-boiled egg is a popular, rich addition.
What to Serve It With
- As a side with fried food like tebasaki (Nagoya chicken wings) or tonkatsu.
- With rice and a bowl of miso soup as part of a home-style meal.
- Packed into a bento box — it holds up beautifully.
Storing
Japanese potato salad keeps in a sealed container in the fridge for 2–3 days, and the flavor settles nicely overnight. Give it a stir before serving, and add a little extra mayo if it’s dried out. I don’t recommend freezing — the potato and cucumber turn watery and grainy when thawed.
Frequently Asked Questions
What’s in Japanese potato salad?
The classic version has potato, carrot, cucumber, onion, and ham, bound with Japanese mayonnaise, salt, and pepper. The potatoes are partly mashed, and the vegetables are sliced thin. Some people add a boiled egg or corn. I left the onion out in this batch, but it’s a traditional ingredient.
Why is Japanese potato salad creamier than Western?
Because the potatoes are mashed (leaving some lumps) rather than kept in firm chunks, and it’s dressed with Japanese mayonnaise, which is richer and tangier than Western mayo. The result is softer, creamier, and more savory.
Can I make it ahead?
Yes — it’s a great make-ahead side. Keep it in a sealed container in the fridge for 2–3 days; the flavor improves overnight. Salt and squeeze the cucumber well so it doesn’t release water as it sits, and stir in a little extra mayo before serving if needed.
Japanese Potato Salad
Ingredients
Method
- Peel and cut the potatoes into even chunks. Thinly slice the carrot and cucumber. Salt the cucumber, let it sit a few minutes, then squeeze out the water.
- Boil the potatoes until tender, about 12-15 minutes, adding the carrot for the last few minutes. Drain well.
- Prepare the ham: cut into pieces and add as-is, or lightly fry to deepen the flavor. (No ham? Bacon works as a substitute — fry it until browned.)
- Mash the potatoes while hot, leaving some lumps. Let cool slightly.
- Add the carrot, squeezed cucumber, and ham. Mix in the Kewpie mayonnaise, salt, and pepper until creamy. Taste, adjust, and serve.
