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Japanese Potato Salad ポテトサラダ
4.9 from 52 votes

Japanese Potato Salad ポテトサラダ

Japanese Potato Salad is made by mashing boiled potatoes with chopped onion, carrot, ham, apple, and cucumber, combined with a mayonnaise and milk dressing. The salad balances soft potato chunks with crunchy vegetables and sweet apple bits, delivering a creamy and subtly tangy side dish. Cooking onions briefly in the microwave softens and sweetens them, while slightly mashing potatoes while hot preserves a tender yet textured consistency. This salad suits meals needing a mild, comforting accompaniment.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 serves
Calories: 183 kcal
Course: Side Dish, Salad
Cuisine: Japanese

Ingredients

  • 500 g potato
  • 50 g onion
  • 25 g carrot
  • 50 g ham
  • ¼ apple small size
  • 25 g cucumber
  • 3 tbs mayonnaise Kewpie brand
  • 1 tbs milk
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Peel the potatoes and cut into small chunks. Boil for 10 minutes. Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked.
  2. While the potatoes are being cooked, chop the onion and carrot into small pieces then put them on a plate, cover with plastic wrap and microwave for 2 minutes on 500w and set aside.*1
  3. Cut the ham and apple into small pieces. Slice the cucumber thinly.
  4. Combine the 3 tablespoons mayonnaise and 1 tablespoon milk. Set it aside.
  5. Turn the heat off and drain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little.
  6. Mash the potatoes a little, but ensure you leave some potato chunks still in shape. *2
  7. Place the mashed potato, onion, carrot, apple, cucumber, and ham into a bowl and add the mayonnaise mixture and mix to combine. *3
  8. Season with salt and black pepper to taste then serve.

Notes

  • Microwaving onion before mixing softens its texture and enhances its sweetness.
  • Mash potatoes while still hot to maintain good starch texture and avoid a sticky "mochi"-like consistency.
  • Add mayonnaise mixture once potatoes cool to around 120-140°F (50-60°C) to prevent separation and improve blending.

Nutrition Information

Calories 183kcal (9%) Carbohydrates 17g (6%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 12mg (4%) Sodium 233mg (10%) Potassium 590mg (13%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 1045IU (21%) Vitamin C 15.5mg (17%) Calcium 45mg (5%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 4 serves

Amount Per Serving

Calories 183

% Daily Value*

Calories 183kcal 9%
Carbohydrates 17g 6%
Protein 6g 12%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 233mg 10%
Potassium 590mg 13%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 1045IU 21%
Vitamin C 15.5mg 17%
Calcium 45mg 5%
Iron 4.2mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.