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Japanese potato salad

Japanese Potato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Salads
  • Cuisine: Japanese
  • Diet: Vegetarian


Sweet, tangy, creamy, and chunky, this Japanese potato salad comes with thinly sliced pickled cucumber to add some zing and a lovely crunch.


  • 2 medium to large potatoes, peeled and chopped bite size
  • 1 medium carrot, peeled and chopped bite size
  • 1/2 English cucumber, sliced in half lengthwise, center part with seeds removed with a small spoon
  • 1 thumb size ginger, peeled and grated
  • 2/3 cup kewpie mayonnaise, regular mayonnaise, or Vegenaise
  • 1 tablespoon sake
  • 1 1/2 teaspoon granulated sugar
  • 1 teaspoon kosher salt


  1. Fill a small or medium pot with water and add the potatoes. Bring to a boil and cook for 5-6 minutes, until potatoes are tender but not mushy. Drain well and transfer them to a medium or large mixing bowl.
  2. Bring another small pot of water to boil and add the carrots. Cook for 4-5 minutes, until carrots are tender. Drain well and add the carrots to the potatoes.
  3. Using a potato masher or fork, mash half of the potatoes and carrots and mix. Break the big chunks with a spoon or fork. The texture should be creamy with small bite size chunks.
  4. Refrigerate for 20 minutes.
  5. Meanwhile, slice the cucumber using a Japanese mandolin slicer or a knife. Slice into 1/4-inch thick pieces and add them to a bowl.
  6. Sprinkle 1/2 teaspoon sugar and 1/2 teaspoon salt over the cucumber slices and toss with your fingers to coat the pieces evenly. Leave for 15 minutes.
  7. Drain the excess water through a colander and rinse under cold water. Drain and squeeze the excess water from the cucumber using your hands. Try to squeeze as much water as you can.
  8. Take the potato and carrot mixture out of the fridge and add the mayonnaise, ginger, sake, and the remaining sugar and salt.
  9. Mix with a spoon or spatula. Stir in the cucumber slices and mix well. Add more mayonnaise if needed. Serve.


Store this potato salad in an airtight storage container and refrigerate for up to 1 week.


  • Serving Size:
  • Calories: 961
  • Sugar: 4 g
  • Sodium: 842.4 mg
  • Fat: 27.6 g
  • Saturated Fat: 13
  • Carbohydrates: 20.9 g
  • Fiber: 3.1 g
  • Protein: 2.4 g
  • Cholesterol: 15.4 mg
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