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Japanese Potato Salad

Japanese potato salad with a creamy, slightly mashed texture and bright vegetables. Boiled potatoes are mashed with chunks, tossed with blanched carrots, cucumber, corn, and chopped hard-boiled egg in a tangy mayo dressing.
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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
  

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

Equipment

  • 1 Dutch oven

Method
 

Cook and prep the components
  1. Bring a Dutch oven of water to a boil, then add russet potatoes and cook until very tender, about 15–20 minutes. Drain thoroughly.
  2. Mash the potatoes while still warm, leaving some chunks for a slightly textured finish.
  3. Blanch the carrots in boiling water for 2 minutes, then drain well.
  4. Salt the cucumber slices and let them sit for 10 minutes. Squeeze out the liquid so the salad stays creamy, not watery.
Make the salad and chill
  1. Combine the mashed potatoes, carrots, cucumber, corn, and chopped hard-boiled eggs in a mixing bowl. Stir until evenly distributed.
  2. Mix the Japanese mayonnaise, rice vinegar, sugar, salt, and pepper in a separate bowl. Whisk until smooth and glossy.
  3. Fold the dressing into the potato mixture until everything is coated and looks creamy with visible chunks. Season again if needed.
  4. Refrigerate the Japanese potato salad for at least 2 hours before serving. Chill until firm and flavors meld.

Notes

For the best creamy texture, mash the potatoes while warm and still leave some chunks, then squeeze the cucumber well after salting to prevent watery salad. Store covered in the refrigerator for 3–4 days; for best texture, stir once after chilling. Freezing is not recommended because the cucumber and potatoes can break down. Dietary swap: use a plant-based mayonnaise to keep the same tangy, creamy dressing profile.