Japanese Style Potato Salad

A Japanese take on potato salad (poteto sarada in Japanese) that looks similar to the American version but eats very differently. The potato gets partially mashed rather than cubed, the cucumber is salted and drained for ultra-crisp texture, and a touch of prepared mustard sharpens what would otherwise be a straight mayonnaise dressing.

Cutting the potato lengthwise into inch-wide pieces (not cubed) is deliberate. Rough chunks break down slightly during mixing, creating that signature half-smooth, half-chunky texture Japanese potato salad is known for. Kewpie mayonnaise is the traditional choice for its richer, tangier profile, but regular mayo works fine.

The cucumber salt treatment is the critical move. Slicing thin, salting, and letting sit for 10 minutes pulls out water that would otherwise make the salad soggy within hours. Drain and squeeze the cucumber gently before mixing. Similarly, the onion soaks in cold water to mellow its raw bite. Soft pink ham and sliced apple are the traditional protein-and-sweet additions, with apple adding that signature crisp contrast.

Serve chilled as a side dish alongside Japanese curry rice, katsu, or as part of a bento lunch box. The salad is typically mounded in a small bowl rather than plated flat.

Kitchen Tips

• Boil potatoes whole with skin on, then peel while still warm. This keeps the flesh from waterlogging and the skin slips off easily.
• Use seedless English or Japanese cucumbers. Regular cucumbers have hard seeds that disrupt the soft texture.
• Soak sliced onion in cold water for 10 minutes to take the edge off. Skipping this step leaves the salad too sharp.
• Apple adds bright crunch, but peel and dice it just before mixing so it doesn’t brown.

Variations

• Add sliced hard-boiled egg for extra protein and richness.
• Swap ham for crumbled bacon or shredded cooked chicken.
• Add a drizzle of rice vinegar or a pinch of karashi (Japanese mustard) for sharper tang.