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Japanese Potato Salad

Japanese potato salad with a creamy, slightly mashed texture and tender vegetables. Potatoes are boiled very tender, mashed with some chunks, then folded with a tangy mayo dressing and chilled until scoopable.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and vegetables
  • 3 lb russet potatoes
  • 2 unit carrots diced small
  • 1 unit cucumber seeded and sliced thin
  • 0.5 cup corn kernels
  • 2 unit hard-boiled eggs chopped
Dressing
  • 0.5 cup Japanese mayonnaise (or regular mayo)
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan

Method
 

Boil and prep the vegetables
  1. Boil the russet potatoes in a pot of water until very tender, 15-20 minutes. Drain well in a colander so steam can escape.
  2. Mash the russet potatoes while still warm, leaving some chunks for a slightly mashed texture. Spread on a sheet pan in a thin layer to cool slightly.
  3. Blanch the carrots in boiling water for 2 minutes, then drain thoroughly. Let them cool to avoid watering down the salad.
  4. Salt the cucumber slices and let sit for 10 minutes to draw out moisture. Squeeze out the liquid well before adding to the salad.
Mix the salad
  1. Combine the mashed russet potatoes, carrots, cucumber, corn kernels, and chopped hard-boiled eggs in a large bowl. Toss gently so the eggs and vegetables are evenly distributed.
  2. Mix the Japanese mayonnaise, rice vinegar, sugar, salt, and pepper until smooth. Taste and adjust seasoning if needed.
  3. Fold the dressing into the potato mixture until creamy and evenly coated. Keep some potato chunks so the salad stays textured.
Chill before serving
  1. Refrigerate the Japanese potato salad for at least 2 hours before serving. Chill until cold and scoopable, with the flavors blended.

Notes

For the best texture, mash the potatoes while warm but stop before completely smooth—some chunks help keep the salad hearty. Refrigerate in a covered container for up to 3 days; the flavors improve after a full chill. Freezing is not recommended because the cucumber can become watery after thawing. For a lighter option, use light mayonnaise (or half mayo/half plain Greek yogurt) to reduce calories while keeping the creamy dressing.