Skip to content
FriendsPantry

Japanese

Japanese potato salad

Non-vegetarian

ポテトサラダ · poteto sarada

Partly mashed potatoes folded with crunchy cucumber, carrot, ham and egg in a creamy, tangy mayonnaise dressing.

Japanese potato salad is a Japanese salad, ready in about 50 minutes and made with potato and mayonnaise. It serves 4 and is rated easy to cook.

Start cooking
A serving of Potato_salad
Representative photo. SajjadF / Wikimedia Commons · CC-BY-SA-3.0
Prep
20 min
Cook
15 min
Rest
15 min
Total
50 min
Serves
4
Level
Easy
Calories
280

Ingredients

4 side servings

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) and carrot (opens in a new tab) in salted water until the potatoes are tender. Drain, return to the pan and shake over low heat for a minute to dry.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Roughly mash the hot potatoes (opens in a new tab), leaving some chunks, and sprinkle with the rice vinegar (opens in a new tab) and pepper (opens in a new tab). Leave to cool.

    • 3 min
    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  3. Step 3

    Meanwhile, toss the cucumber (opens in a new tab) with a pinch of salt, wait 5 minutes and squeeze dry. Drain the onion well.

    • 5 min

  4. Step 4

    Fold the cooled potatoes (opens in a new tab) with the cucumber (opens in a new tab), onion, egg (opens in a new tab), ham (opens in a new tab), mayonnaise (opens in a new tab) and mustard. Chill until serving.

    • 3 min

    Food safety: Keep mayonnaise salads refrigerated and don't leave out for more than 2 hours.

About this dish

Origin
Japan · Commonly attributedA yōshoku adaptation of Western potato salad.More food from Japan
Dish
Lunch · Dinner · Salads · Side dishes
Cooking method
Boiled
Taste
creamy, tangy, mild
Diet
No gluten ingredients · Dairy-free · No nut ingredients
All labelsNon-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free
Without the optional extras: Vegetarian (lacto-ovo), Eggetarian, Ovo-vegetarian, Pescatarian, Pork-freeWorked out from the ingredients. How labels work
Good for
Make-ahead · Child-friendly · Portable / lunchbox
Cook more with
Potato · Mayonnaise · Carrot · Cucumber · Red onion · Rice vinegar
Techniques
Boiling

Allergens

  • Contains: Eggsfrom egg, mayonnaise
  • Contains, can be adapted: Mustardfrom mayonnaise, prepared mustard
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

280 kcal per serving

Estimated

1 serving ≈ 249 g · recipe makes 4

Where the energy comes from

  • Protein 10%
  • Carbohydrate 41%
  • Fat 49%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy280 kcal112 kcal
Protein6.8 g2.7 g
Carbohydrate29.2 g11.7 g
Net carbohydrate25.6 g10.3 g
Sugars2.7 g1.1 g
Added sugars0 g0 g
Fibre3.6 g1.5 g
Fat15.4 g6.2 g
Saturated fat2.8 g1.1 g
Trans fat0 g0 g
Cholesterol100 mg40 mg
Sodium597 mg240 mg
Salt equivalent1.5 g0.6 g
Vitamins & minerals per serving
Potassium
765 mg
Calcium
44 mg
Iron
1.9 mg
Magnesium
44 mg
Vitamin A (RAE)
107 µg
Vitamin C
31 mg
Vitamin D
0.5 µg
Vitamin B12
0.2 µg
Folate (DFE)
39 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: ham, prepared mustard.
  • Rice vinegar: Distilled vinegar (FDC 172237) used as a stand-in for unseasoned rice vinegar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Seasoning the potatoes with vinegar while hot gives the salad its subtle tang.

Common mistakes

  • Adding mayonnaise to hot potatoes — it splits and turns oily. Let them cool first.
  • Mashing until smooth; Japanese potato salad keeps some chunks.

Serve with

  • Serve with tonkatsu or karaage, or pack in a bento.

Food safety

  • Keep refrigerated and eat within 2 days; don't leave mayonnaise salads out for more than 2 hours.

Storage

  • Refrigerate for up to 2 days.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Potato, peeled and cut into chunks3 piece · 600 g
  • Carrot, thinly sliced into quarter-moons0.5 piece · 30 g
  • Cucumber, thinly sliced0.5 piece · 150 g
  • Egg, hard-boiled and chopped2 piece · 100 g
  • Ham, cut into small squares (optional)2 slice · 56 g
Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like