Creamy mashed potato salad with cucumber and ham
Japanese Potato Salad
Prep Time
15 min
Cook Time
15 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Japanese Potato Salad
Creamy mashed potato salad with cucumber and ham
★4.7(15)
A uniquely Japanese take on potato salad with a creamy, semi-mashed texture studded with crunchy cucumber, sweet carrots, and thin slices of ham. Lighter and more nuanced than its Western counterpart.
15m
Prep Time
15m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Japanese potato salad is a kissaten and bento box staple. Its distinctive half-mashed, half-chunky texture and the tang of rice vinegar set it apart from any potato salad you have tried before.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Japanese Potato Salad special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 1 lb russet potatoes, peeled and cubed
- 1/2 cucumber, sliced thin and salted
- 1 small carrot, thinly sliced and blanched
- 2 slices ham, cut into strips
- 3 tbsp Japanese mayonnaise (Kewpie)
- 1 tbsp rice vinegar
Instructions
- 1
Boil potatoes until tender, about 12 minutes. Drain and mash roughly while hot, leaving some chunks.
- 2
Season hot potatoes with rice vinegar, salt, and pepper. Let cool to room temperature.
- 3
Squeeze salted cucumber slices to remove excess moisture.
- 4
Fold in cucumber, blanched carrot, ham strips, and Japanese mayonnaise. Adjust seasoning.
- 5
Chill for at least 10 minutes before serving. Garnish with a sprinkle of black pepper.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Kewpie mayonnaiseRegular mayo + rice vinegar + pinch MSG
Close approximation of the tangy richness
HamImitation crab or bacon bits
Different protein that works well in the salad
Tips & Storage
Pro Tips
Season the potatoes with vinegar while hot so they absorb the flavor.
Squeeze the cucumber thoroughly; excess water makes the salad soggy.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background.
Nutrition Facts
Per serving (15mg) · 4 servings
Calories200
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein6g
Carbohydrates10g
Fat22g
Fiber380mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What makes Japanese mayo different?
- Kewpie mayo uses only egg yolks, rice vinegar, and MSG, making it richer and tangier.
- Can I use regular mayo?
- Yes, add a splash of rice vinegar and a pinch of sugar to approximate Kewpie.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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