Japanese Potato Salad (Poteto Sarada) is a beloved home-style side dish: fluffy, lightly mashed potatoes, crisp vegetables, and a creamy, gently tangy mayo that come together for a nostalgic, comforting bite.
Despite its simple look, one taste reveals a beautiful balance of textures and flavors—you’ll find yourself reaching for another spoonful.
Family-friendly and satisfying, this classic is loved by everyone—from kids to adults. It’s a staple for bento boxes, everyday dinners at home, and even izakaya small-plate spreads. Versatile and dependable, it supports a wide range of Japanese mains while still holding its own as a standout side.
In this recipe, we protect the timeless, authentic flavor of Japanese potato salad while adding clear, step-by-step tips to build contrast and depth. Follow the method and pro tips and you’ll make a foolproof, best-at-home potato salad with a creamy base and fresh crunch in every bite.
Bring this Japanese favorite to your table and enjoy a side that delights any generation.
Table of Contents
The Story Behind This Recipe
Many people trace potato salad to Russia’s Olivier (Russian) Salad. From there, it spread around the world, and today there are versions across various regions, each tailored to local food culture.
In Japan, the dish evolved in the early 20th century alongside the rise of mayonnaise, becoming a beloved national side dish that pairs well with both Japanese and Western-style meals.
Japanese Potato Salad (Poteto Sarada) is defined by lightly mashed potatoes plus the crisp bite of thinly sliced cucumber and onion, all brought together with an egg-rich mayonnaise and rice vinegar for gentle tang and depth.
You’ll run into it everywhere in Japan—from family tables and bento boxes to izakaya small plates and even tucked into sandwiches.
Simple yet nuanced, there’s a common saying here: “If the potato salad is good, the restaurant is, too.” The care put into this modest dish often reveals a chef’s ability.
This recipe is packed with practical tips; follow along and you’re bound to make a potato salad that earns ‘great cook’ compliments.
Ingredients (Serves 2-3)
- Potatoes (starchy; e.g., Danshaku) – 3 (about 10.6–12.3 oz / 300–350 g); peeled and cut into 4–6 pieces each
- Cucumber – ½ (2 mm slices)
- Onion – ¼–⅙ (thinly sliced)
- Carrot – ½ (halved lengthwise)
- Ham (thin-sliced) – 2–3 slices (cut into bite-size pieces)
- Mayonnaise – 3 tbsp / 1.59 oz / 45 g
- Japanese mustard (karashi; yellow/Dijon/whole-grain OK) – ½ tsp
- Vinegar (rice, apple, or wine) – 2 tsp / 0.35 oz / 10 g
- Kombu dashi powder (or Japanese dashi/chicken bouillon/consommé) – 0.14 oz / 4 g
- Coarsely ground black pepper – to taste
For Prep
- Salt for boiling – 1 tsp / 0.18 oz / 5 g
- Ice water for cucumber & onion – 1¼ cups / 10 fl oz / 300 ml + salt 2 tsp / 0.35 oz / 10 g
- Additional salt, mayonnaise, vinegar – as needed
Instructions
| 1 |
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Add the potatoes, carrot, water, and salt (5 g) to a pot and set over medium heat. Once it boils, reduce to low and simmer 6–8 minutes. Tip1 Salting the water helps retain savoriness and adds a light pre-seasoning, bringing out the vegetables’ sweetness. Tip2 Boil the carrot in large pieces so it’s easy to remove later. Tip3 Cut potatoes (not whole) cook faster. Start in cold water and heat gently for a sweeter taste. |
| 2 |
 
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Dissolve 10 g salt in 300 ml ice water. Soak the sliced cucumber and onion for about 10 minutes. Drain in a colander and pat very dry with paper towels. Tip1 Using them raw causes water to weep (osmosis) and can make the salad soggy over time. Tip2 Soaking removes onion’s pungency and gently softens cucumber, improving the final texture. Tip3 Salted ice water lets you prep both together efficiently. |
| 3 |
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When a skewer slides easily into the potatoes, drain. Remove the carrot and slice it 3–4 mm thick. Return the potatoes to the pot. |
| 4 |
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Set the pot with potatoes over low heat and steam off excess moisture, then roughly mash. Tip1 This makes floury, dry potatoes (Japanese konfuki-imo), giving a fluffy texture that absorbs seasoning well. Tip2 Mash roughly (about 70–80%)—leave small chunks for body and contrast. Over-mashing can turn gluey and make the salad heavy. Tip3 Mash while hot: when hot, the pectin between cells is relaxed, so less force is needed and free starch is less likely to leak out. If cooled first, cells bind tighter; more force ruptures them and the salad can become sticky and dense. |
| 5 |
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While the potatoes are still hot, add salt, kombu dashi, and vinegar and toss briefly. Tip1 Seasoning hot, gelatinized starch helps flavors soak in; once cooled, starch retrogrades and won’t absorb as well, so flavors can taste like they’re “floating.” Tip2 Adding vinegar warm softens the sharpness as acetic notes volatilize, leaving a mellow tang. Tip3 A little kombu dashi boosts umami without getting in the way. (Japanese dashi, chicken bouillon, or consommé are acceptable alternatives.) |
| 6 |
 | When the potatoes have cooled to warm (no visible steam), add mayonnaise and karashi. Gently fold in the cucumber, onion, carrot, and ham. Tip1 Add mayo only after the potatoes cool slightly to prevent separation. Tip2 Fold gently to keep the potato chunks intact and avoid gumminess. Tip3 A little karashi (or Dijon/whole-grain mustard) adds a clean, sharp finish that balances the richness. Tip4 You can also enjoy variations by swapping the ham for sautéed bacon and adding hard-boiled eggs, corn, cheese, lettuce, apple, or nuts to taste. |
| 7 |
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Taste and adjust: add salt if you want more savoriness, mayonnaise for richness, or vinegar for brightness. Plate and finish with coarsely ground black pepper. Tip Karashi inside, black pepper on top—using heat in these two places adds dimension and contrast, keeping the salad lively to the last bite. |
Top Spots in Japan We Recommend — Department-Store Food Hall
You can find potato salad almost everywhere in Japan—convenience stores, supermarkets, and casual eateries—so there isn’t one must-visit spot. If you’d like a more upscale take, head to a department-store food hall (called depachika) and browse the prepared-foods counters. Japan’s depachika are famous for high-quality deli items, and potato salad there is typically well-seasoned, fresh, and beautifully presented.
In Japan, it’s common to stop by a depachika after a day out, pick up assorted deli dishes, and make them your easy dinner at home. Most major train hubs have a department store attached, so it’s easy to stop by a depachika; when in Japan, consider dedicating an evening to exploring one—pick up potato salad and other deli favorites and enjoy them back at your hotel.