Make creamy, crunchy Japanese potato salad with ease! This beloved classic is simple to prepare and has been enjoyed for generations.
When you look at bento in grocery stores or convenience stores in Japan, you'll often find ones that contain Japanese potato salad. It's not just because it looks pretty—it’s because it’s delicious and loved by many!
I used to avoid making Japanese potato salad because boiling and preparing the ingredients felt like too much work. But this recipe changed that for me—it uses a microwave instead of boiling!
I hope you find this recipe helpful too 🙂
Why You'll Love This Recipe
- Simple ingredients: I kept the ingredient list minimal, so you (and I!) can easily make this on busy weekdays.
- No pot required!: We’ll microwave the potatoes instead of boiling them—keeping the nutrients in and making the process much easier.
- Fresh, creamy, and irresistible: The perfect balance of crisp veggies, rich mayo, and fluffy potatoes will make you fall in love with this potato salad!
Notes on Ingredients
See the recipe card for the full ingredients list.
- Potatoes: Russet or yellow potatoes work great in this recipe. I used yellow potatoes for testing.
- Cucumbers: English, Japanese, or seedless cucumbers all work well. I used seedless cucumbers for testing.
- Kewpie Mayo: This Japanese mayo is richer and has a stronger egg flavor—essential for authentic Japanese potato salad.
- Vinegar: Use any vinegar you like, as long as it’s not mixed with sugar. I used unsweetened rice vinegar for testing.
Substitutions and Variations
- Yogurt: If you want to reduce the calories, use less Kewpie mayo and mix in yogurt instead. However, the result will be less rich.
- Hard-boiled egg: Add hard-boiled eggs for a richer, creamier salad.
- Mustard: A bit of stone-ground or Dijon mustard adds a more sophisticated flavor.
- More veggie add-ins: Try corn, sliced carrots (soaked in salted water with onions and cucumbers), canned tuna, or sliced apples.
- Potato salad sandwich: Use the leftovers to make a delicious sandwich!
How to Make Japanese Potato Salad
Step 1: Soak cut potatoes in water, drain water, then microwave them
Step 2: Mash and season the potatoes with vinegar, salt, and black pepper
Step 3: Thinly slice the cucumbers and onions, then soak them in salted water
Step 4: Mix the mashed potatoes, squeezed cucumbers and onions, sliced ham, and mayonnaise until well combined
Kurumi's Tips
- Mash and Season While Hot: Mash and season the potatoes while they’re hot to make them creamy and help them absorb the flavors better.
- Leave Some Texture: You don’t need to mash the potatoes perfectly! I like to leave some chunks for texture. However, if you plan to freeze the potato salad, mash the potatoes completely to prevent texture changes after freezing.
- Soak for Crispiness: Soak the cucumbers and onions in salted water to keep them crispy and reduce the onion’s spiciness.
- Add Mayonnaise at the Right Time: Wait until the potatoes have cooled down before adding mayonnaise to prevent it from separating.
What to Serve with Japanese Potato Salad
This Japanese potato salad pairs well with just about anything! I love serving it with hamburg steak, karaage, or Japanese curry.
You can also repurpose leftovers by making Japanese croquettes or wrapping them in spring roll wrappers and deep-frying them for a crispy twist.
Storage & Reheating Instructions
To store: Transfer the potato salad to an airtight container and store it in the fridge for up to 3 days or in the freezer for 2–3 weeks. If you added a boiled egg, it’s best to eat it the same day.
To defrost: Microwave the frozen potato salad for about 1 minute, or until it’s thawed, without defrosting it in the fridge first.
More Japanese Side Dish Recipes
Looking for other recipes like this? Try these:
💌 If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I'd love to see your creation!
📖Recipe
Simple Japanese Potato Salad (Easy Microwave Method)
Ingredients
- 2 small to medium potatoes 12.3 ounces, 350g
- 1 tablespoon vinegar unsweetened
- ¼ teaspoon kosher salt
- ¼ + ⅛ teaspoon ground black pepper
- 1 ¼ cup water
- 2 teaspoon kosher salt
- ½ cucumber Japanese, English, or seedless
- ¼ medium onion 1.5 ounces, 40g
- 1 slice ham 2 ounces, 55g
- 4 tablespoons kewpie mayonnaise
Instructions
- Prepare the potatoes: Wash, peel, and cut 2 small to medium potatoes into approximately 1-inch (3 cm) pieces. Soak them in water (not included in the ingredient list) for 5 minutes.
- Cook the potatoes: Drain the water and place the potatoes in a heat-resistant bowl. Cover loosely with plastic wrap and microwave for 5 minutes. Insert a toothpick—if it comes out soft, the potatoes are ready. If not, microwave for an additional minute, or until they become soft.
- Mash and season: Discard or wipe any excess water from the bowl. Mash the potatoes with a fork or masher while they’re hot. Add 1 tablespoon vinegar, ¼ teaspoon kosher salt, and ¼ + ⅛ teaspoon ground black pepper, then mix well. Let them cool in the fridge while preparing the other ingredients.
- Prepare the vegetables: Mix 1 ¼ cup water and 2 teaspoon kosher salt to create salted water. Thinly slice ½ cucumber into coins and ¼ medium onion into thin slices. Soak them in the salted water for 10 minutes. After soaking, squeeze out the excess moisture with your hands.
- Cut the ham: Slice 1 slice ham into 0.2-inch (0.5 cm) strips.
- Combine the ingredients: Once the potatoes have cooled, add the squeezed cucumbers and onions, ham, and 4 tablespoons kewpie mayonnaise. Mix well. Taste and adjust with salt and pepper as needed.
Notes
- Mash and season the potatoes while they’re hot so they become creamy and absorb the flavors well.
- Soak the cucumbers and onions in salted water to keep them crispy and reduce the onion’s spiciness.
- To store: Transfer the potato salad to an airtight container and store it in the fridge for up to 3 days or in the freezer for 2–3 weeks. If you added a boiled egg, it’s best to eat it the same day.
- To defrost: Microwave the frozen potato salad for about 1 minute, or until it’s thawed, without defrosting it in the fridge first.
Kurumi says
I used to avoid making Japanese potato salad because boiling potatoes on a weekday just felt like too much work. But this microwave method makes it so much easier—I can whip it up in no time now! And since my husband loves Japanese potato salad, I think he’s pretty happy about this recipe too 🙂