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.

Creamy mashed potato salad with cucumber and ham

Japanese Potato Salad

Name: Japanese Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
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

40 minEasy

Prep Time

15 min

Cook Time

15 min

Total Time

40 min

Servings

4 servings

Difficulty

Easy

Cost

Budget

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Japanese Potato Salad

Creamy mashed potato salad with cucumber and ham

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

Servings

Easy

Difficulty

Budget $

Cost

Japanese Cuisine Side Dish

Sarah Chen

October 7, 2024(Updated April 13, 2026)

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.

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

PrepDaily Use

Test Kitchen Pick

Chef Knife

Helpful Tool

Why a sharp knife helps here

When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.

This recipe is won or lost in prep speed and cleaner cuts.

Speeds up chopping and slicing
Makes prep more consistent and less frustrating

A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.

Shop chef knife options for this recipe

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

DepthPantry

Test Kitchen Pick

Rice Vinegar

Helpful Pantry Staple

Why the rice vinegar matters

This recipe wants a softer acidity than standard distilled vinegar. Rice vinegar keeps the flavor cleaner and more balanced.

It sharpens the dish without making it harsh.

Brighter finish without aggressive acidity
Useful across dressings, sauces, and quick pickles

Rice vinegar is one of those pantry staples that quietly improves a lot of weeknight cooking.

Shop rice vinegar for this recipe

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.

Storage

Refrigerate for up to 3 days in an airtight container.

Reheating

Serve cold. Not meant to be reheated.

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.

Explore More

More Japanese Recipes More Side Dish Stovetop Recipes

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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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.

Japanese Potato Salad

Japanese Potato Salad

Japanese Potato Salad