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Transform your traditional potato salad into this unique Japanese Potato Salad filled with an interesting combination of ingredients that is surprisingly delicious!A Fun Twist on a Simple Side DishIm really excited to share my take on Japanese Potato Salad (potesera). It has a completely different texture and flavor than the traditional American-style potato salad. This version is creamy, slightly sweet, and filled with a mix of textures that work surprisingly well together. My son recently got back from a trip to Japan so I thought it would be fun to think of a Japanese food to share that would be a little different from what people normally think of as Japanese, like sushi. You would normally find it as a home cooked side dish (just like here) with Japanese fried chicken (again, like here!) or in a Japanese Pub or in pre-made bento boxes at the grocery store. It can also be used as a sandwich filling!Frequently Asked Questions:What is Japanese Potato Salad? Japanese Potato Salad is a creamy potato based side dish thats softer and more mashed in texture compared to traditional American potato salad. Its commonly made with potatoes, vegetables, ham, and a tangy Kewpie mayonnaise dressing. All the flavors and textures work well together and is more of a light side dish than other versions. I dont have some of the ingredients you have listed, what can I switch out? So I did a lot of research on this potato salad. Honestly, I got a little exhausted reading ALL the takes on Japanese potato salad from Japanese Americans, Japanese folks themselves and Americans recreating this classic they enjoyed in Japan and people have very strong opinions on it as you can imagine. You can really go down a rabbit hole! Anyways, I did read a lot of threads on Reddit where folks mentioned swapping ingredients and how it no longer tasted like what they remembered. So I would say, be careful with swapping out ingredients if you are wanting to get this close to what a Japanese Potato Salad should taste like. Not that it will taste bad, but you wont get the same taste were going for here. What makes Japanese Potato Salad different? The texture and dressing are the biggest differences. Japanese Potato Salad is usually softer and creamier, and the dressing uses Kewpie mayonnaise and seasoned rice vinegar for a slightly sweeter, tangier flavor.Also, I would say, keep an open mind. This is not American (obviously) so you cant expect the same American flavors. However, if you have ever had an Olivier Salad (Russian potato salad) then you will probably enjoy this. The Japanese Potato salad was created as a take on that traditional Russian potato salad. It does have a wonderful light brightness and freshness to it. In Japan, everyone has their own way of making this potato salad just like we do here so I imagine a few folks will comment about how they enjoyed it in Japan or perhaps how their Japanese spouse makes it and how different it is to this. That is all good because we do the same thing here, right, every family has their own version. Can I make this ahead of time? Yes. In fact, it tastes even better after chilling for several hours since the flavors have more time to blend together. Whats Japanese mayo? Japanese mayonnaise is made with only egg yolks, making it a creamier consistency than regular American style mayonnaise. If you cant find it, sub with regular mayonnaise (maybe something a little sweeter like Miracle Whip). But, truly, the best flavor is going to be the Kewpie brand mayo (affiliate link). I believe they actually make it here in the States now as well. See my ingredient image below so you know what to look for. Some grocery stores put it on a very bottom or very top shelf but it is usually sold in a bag. Can I add other things to this Potato Salad? Absolutely. Bacon, diced apples, or extra vegetables are all common additions. Some people also like adding cooked chicken or serving it as a sandwich filling. How to store leftover Japanese Potato Salad? Keep in the fridge for up to 4 days, do not freeze. Ingredients Needed: (See Recipe Card Below For The Full Recipe)baby gold potatoes Baby gold potatoes work really well because they stay creamy and buttery after boiling. Russet potatoes can also be used, but they should be peeled and cut into chunks before cooking.thinly sliced cucumber I used an English cucumber in this; Persian cucumbers also work well. You dont need to peel them as the peels are very soft and edible. Salting the cucumbers helps pull out excess moisture so the salad doesnt become watery after chilling.fine sea saltdiced carrots Canned carrots work best here because they are already soft. I wouldnt use fresh carrots unless they were par boiled to soften them up. I suppose you could grate the carrots. You just dont want to bite down on a hard carrot.frozen corn I know yall are going to look at these ingredients and think none of it works together. We are used to seeing potato salad our way, but I am telling you, the Japanese are onto something here with these different ingredients. It just works!hard-boiled eggsham steak yes, ham! Potato salad is served as a side dish in Japan, just like here, but honestly, this would be a whole meal for me because of the meat in the potato salad. red onion if you find the flavor of red onion too strong, you can soak the cut onions in some ice water. it will take that stronger bite out of the onion.Japanese (Kewpie) mayonnaise this is the secret ingredient to the dressing. The Kewpie mayonnaise (affiliate link) is essential to this tasting like a Japanese Potato Salad so I would not suggest swapping it out for regular mayo. You certainly could if you cant find the Kewpie but even in my smaller area, I can find it at Walmart and Kroger. It has become very mainstream and popular.seasoned rice wine vinegar again, this is another important ingredient that you really need to find and use to get the correct flavor. I just dont think a plain white vinegar would give you the same flavor.ground mustard as you can guess, this is another specific ingredient that is essential for getting the right flavor for this dish. Prepared mustard is going to be too tangy here. I will just say that the more ingredients you start switching out, the less this will taste like the original.granulated sugar Japanese potato salad is a surprise of flavors. You get tanginess with a touch of sweetness. How To Make Japanese Potato SaladBoil the potatoes and prepare the cucumbersPlace the potatoes in a large pot and cover with cold water. Bring to a boil, and boil for 15-20 minutes until very tender. Drain the potatoes well and set aside. Place the cucumbers into a small bowl and toss with the salt; let sit for at least 5 minutes.Make the dressingWhile the cucumbers sit, whisk together the mayonnaise, vinegar, mustard, sugar, and black pepper in a large bowl to make the dressing.Gently smash the potatoesCrush the potatoes with a potato masher; you can make it smooth or leave it chunky, depending on your preference. I like to leave it a little chunky but I would make it smoother if you plan to serve this in a sandwich.Combine all the ingredientsAdd the potatoes to the bowl with the dressing and mix to combine. Place the cucumbers in paper towels and squeeze out the excess liquid. Add them to the bowl. Add in the carrots, corn, eggs, ham, and onion. Stir to combine well.Allow to chillCover and place in the refrigerator for at least 4 hours to chill, then serve.Craving More Recipes?French Potato SaladGerman Potato SaladSouthern Potato SaladJalapeno Popper Potato SaladDill Pickle Potato SaladAmish Potato Salad PrintJapanese Potato SaladThis Japanese Potato Salad is creamy, chilled, and packed with potatoes, ham, vegetables, and a flavorful Kewpie mayo dressing. A fun and different side dish thats perfect for cookouts, lunches, or meal prep.Course Side DishCuisine JapanesePrep Time 20 minutes minutesCook Time 20 minutes minutesChill Time 4 hours hoursTotal Time 4 hours hours 40 minutes minutesServings 12Calories 210kcalAuthor Brandie SkibinskiIngredients1 pounds baby gold potatoes4 ounces thinly sliced English cucumber (about cup) teaspoon fine sea salt4 ounce container diced carrots, drained well cup frozen corn, thawed2 hard-boiled eggs, small diced4 ounces ham steak, small diced (about cup) cup finely chopped red onionFor the Japanese dressing:1 cup Japanese Kewpie mayonnaise1 Tablespoon seasoned rice wine vinegar teaspoon ground mustard teaspoon granulated sugar teaspoon black peppersalt, to tasteInstructionsPlace the 1 1/2 pounds baby gold potatoes in a large pot and cover with cold water. Bring to a boil, and boil for 15-20 minutes until very tender.Drain the potatoes well and set aside. Place the 4 ounces thinly sliced English cucumber into a small bowl and toss with the 1/2 teaspoon fine sea salt; let sit for at least 5 minutes. While the cucumbers sit, whisk together the 1 cup Japanese Kewpie mayonnaise, 1 Tablespoon seasoned rice wine vinegar, 1/2 teaspoon ground mustard, 1/2 teaspoon granulated sugar, and 1/4 teaspoon black pepper in a large bowl to make the dressing. Crush the potatoes with a potato masher; you can make it smooth or leave it chunky, depending on your preference. Add the potatoes to the bowl with the dressing and mix to combine. Place the cucumbers in paper towels and squeeze out the excess liquid. Add them to the bowl.Place the 4 ounce container diced carrots, drained well, 1/2 cup frozen corn, thawed, 2 hard-boiled eggs, small diced, 4 ounces ham steak, small diced, and 1/4 cup finely chopped red onion. Stir to combine well. Place in the fridge for at least 4 hours to chill, and serve. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.If you need more help finding the ingredients or you arent sure what the packaging looks like or what exactly I used, I shared an image of the ingredients above in the recipe post.NutritionCalories: 210kcal | Carbohydrates: 13g | Protein: 5g | Fat: 15g | Sodium: 356mg | Fiber: 2g | Sugar: 2g