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Japanese Potato Salad

On a steamy, hot summer day, a serving of Japanese Potato Salad is one of the most refreshing sides to any entree. This type of potato salad uses Japanese mayonnaise which is richer and more savory than the American mayo which is sweet. Japanese mayonnaise uses only egg yolks and rice vinegar. If you cannot find the Japanese brands, a substitute version is in the recipe below. This recipe was inspired by Namiko Chen of Just One Cookbook. Serves 4 as an appetizer or side.
Prep Time30 minutes
Cook Time16 minutes
Resting Time1 day
Total Time1 day 46 minutes
Course: Appetizer, Dinner, Lunch, Salad, Side Dish
Cuisine: American, Asian, Filipino, Japanese
Keyword: Japanese Potato Salad
Servings: 4 people
Calories: 3kcal
Author: Asian in America

Equipment

  • Large stock pot: 8 or 10 quarts
  • Large mixing bowl

Ingredients

  • 2 to 3 whole large Russet potatoes
  • 1 to 2 whole hard-boiled eggs peeled, sliced
  • 1 whole carrot peeled, sliced thin
  • 1 whole cucumber peeled, sliced, seeded
  • 1/2 cup cooked corn kernels
  • 3/4 cup cubed cooked ham
  • 1 stalk celery chopped
  • 3/4 cup Kewpie Japanese mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon white pepper powder

Instructions

  • Peel potatoes and place in a heavy stockpot filled with water. Boil over high heat, then lower to a medium and cook for about 12 minutes till potatoes are cooked to a soft texture, but not too mushy.
  • Drain water from potatoes. Cool the potatoes in a colander for a few minutes till easy enough to handle. Cut up the potatoes in 1-inch cubes. Transfer potatoes to a large mixing bowl.
  • In the bowl, mash the potatoes but leave some chunks for a cubed texture.
  • Crumble the hard boiled eggs and add to the potatoes. Set aside.
  • Separately, place the carrots in a microwave-save bowl and cover with enough water. Microwave for about 3 to 4 minutes till fork can go through carrots. Do not overcook. Drain water. Let the carrots cool down a few minutes on the counter.
  • When carrots are cool enough, add together with cucumber, corn, celery to the potatoes and hard-boiled eggs in the bowl.
  • Gently fold in the mayonnaise till blended well. Season with salt and white pepper powder.
  • Sprinkle the cooked ham on top of the potato salad.
  • Cover and chill in the refrigerator for a few hours till ready to serve.
  • Ingredient Substitute: If Japanese mayonnaise is not available, Namiko suggests this substitute -- to 1 cup American mayonnaise, add 2 Tablespoons of rice vinegar (from Asian and Japanese markets) and 1/8 teaspoon granulated sugar. Whisk well and incorporate into the potato salad.
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Nutrition

Serving: 1g | Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 590mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 0.3mg | Calcium: 4mg