Japanese Potato Salad

5/5 (1)
Prep Time:
20 mins
Cook Time:
10 mins
6 servings
Japanese Potato Salad Japanese Potato Salad


  • 4 medium potatoes
  • 1/2 cucumber
  • 1/4 onion
  • 1 carrot
  • 1/2 teaspoon salt
  • 2 slices bacon
  • 1 egg, hard boiled
  • 1/3 cup mayonnaise
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Knife
  • Cutting board
  • Small pot
  • Mixing bowl

Quick Directions

  1. Peel and chop potatoes. Boil in pot until easily pierced with a fork. Drain and cool.
  2. Thinly slice cucumber onion and carrot.
  3. Place carrot in small bowl with enough water to cover. Microwave 4 minutes to cook carrot. Drain and cool.
  4. Slice bacon into small pieces. Fry in pot until browed. Drain and cool.
  5. Peel the egg and chop into small pieces.
  6. Mash potatoes with fork. Add all ingredients and stir to combine.

The Story

Japanese potato salad? Yes, that’s right! As with many dishes, Japan has been quick to take the dish into their cuisine and make it their own. Not your typical potato salad, this dish is packed with veggies, which elevates it to a whole new dish, full of nutrients and flavor. One bite and you’ll never look at potato salad the same way again!

I’ve never been much of a potato fan, which if ironic because I eat them almost every day. I’m very particular in how I eat my potatoes, so if they aren’t perfectly made, I usually pass. Potato salad is usually one of those dishes I’m not fond of, but after I tried it Japanese style, I’m hooked!

I’ve gone a long time thinking potato salad was bland and boring, so when I came across Japanese potato salad, I was very surprised that this was the same dish! I love this potato salad because it has a little bit of everything in it. A unique blend of flavors, this salad perfectly balances a variety of ingredients to give complexity to a basic dish. Yes, it’s a potato salad, but it’s so much more!

Recipe – Japanese Potato Salad:

– Bring a medium pot of water to a boil over high heat. While waiting for the water to boil, peel the potatoes then chop into several large pieces.
Japanese Potato Salad

– Add the potato to the water and let boil for ten minutes, or until the potato is easily pierced with a fork.

Japanese Potato Salad

– While the potato is boiling, prepare the other ingredients. Finely slice the cucumber into thin rings, then chop into several smaller chunks.
Japanese Potato Salad

– Thinly slice the onion as well, and chop into smaller pieces.
Japanese Potato Salad

– Place the cucumber and onion in a small bowl with 1/2 teaspoon of salt and let sit for a few minutes to draw out the water.
Japanese Potato Salad

– Grate the carrot, then place in a microwave safe bowl with enough water to cover. Microwave for 4 to 5 minutes to quickly cook the carrot. Drain and let cool.

Japanese Potato Salad

– Slice each piece of bacon down the middle, then cut each piece into small chunks.

Japanese Potato Salad

– Place the bacon in a small pan over medium high heat and cook until browned. Drain, then place on a paper towel to drain off as much fat as possible.

Japanese Potato Salad

– Peel the egg and roughly chop into pieces.

Japanese Potato Salad

– Once the potatoes have been cooked, drain and return to the pot. Using a fork, gently mash the potato into smaller pieces, leaving a few chunks.

Japanese Potato Salad

– Now time to throw it all together! Simply place all of the ingredients together in a bowl and stir to combine. Refrigerate until ready to eat!

Japanese Potato Salad

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  • Maia Low

    My mom (who is japanese) always tossed the freshly boiled potato chunks in 1/4 cup of rice vinegar, then let it cool. It adds a great sweet and sour flavour not found in western recipes. She said as far as she knew this was always done in Japan when making potato salad.

    • Dani

      Thanks for the tip! I’ve always wondered what I should do with vinegar in Japanese potato salad. I’ve found different recipes in the past both with and without vinegar, so I always wondered which way was more common. I wonder then if the vinegar is assumed to be added in the recipes without vinegar listed… I’ll definitely have to try that next time!