My Favorite Potato Salad

I learned about this style of potato salad, which balances the familiar creaminess of potato salad with the pleasant crunch of veggies, when I lived in Japan, and I’ve never looked back.

A bowl of japanese style potato salad with cucumbers and carrots.

Japanese-style Potato Salad

An easy creamy potato salad packed with veggies. The perfect side dish for summer.
4.35 from 20 votes
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine Japanese
Servings 6
Calories 6677 kcal


  • 4 medium potatoes a medium waxy potato like Yukon Gold or Natasha
  • 1/2 tsp. Kosher salt 
  • 1/2 tsp. sugar
  • 1/4 tsp. black pepper
  • 1/4 tsp. instant dashi powder
  • 1 cucumber small
  • 1/2 small carrot finely shredded
  • 2 ham or any sliced deli meat optional
  • 1/4 C. cooked corn kernels optional
  • 1/3 C. mayonnaise


  • Wash and peel the potatoes. Quarter the potatoes and place them into a medium saucepan, cover with water. Bring to a boil, reduce the heat and simmer until fork tender.
  • Thinly slice the cucumber. Place the slices in a colander and sprinkle a couple pinches of salt. Allow to rest for 5-10 minutes. Place the salted cucumber slices into a paper towel. Squeeze out any excess water. Set aside.
  • Drain the potatoes and place them into a large bowl. Use a potato masher or a fork and gently crush the potatoes a few times, leaving some larger chunks.
  • Add salt, sugar, black pepper, and dashi powder. Stir to combine.
  • Add the mayonnaise, drained cucumber slices, carrots, corn, and ham. Gently fold to combine.
  • Serve warm or allow to cool before refrigerating and serve cold.



Calories: 6677kcalCarbohydrates: 24gProtein: 578gFat: 457gSaturated Fat: 161gTrans Fat: 1gCholesterol: 1659mgSodium: 31961mgPotassium: 8216mgFiber: 3gSugar: 3gVitamin A: 923IUVitamin C: 25mgCalcium: 211mgIron: 24mg
Keyword 15-hour potatoes, leftovers, potato salad, side dish
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6 thoughts on “My Favorite Potato Salad”

  1. 5 stars
    This has become a summer staple, superseding our beloved traditional loaded potato salad. We love the crunch and the dashi takes this to a whole other level of yum!

    Emmy’s suggestion to use what you have is perfect; this salad easily flexes and remains so good. I often exclude the corn, but have replaced it with frozen peas on occasion. I also really like to add lots of chopped scallions/spring onions as well as using the smaller tri-colored potato’s for some more visual appeal (though this salad is so colorful compared to traditional potato salad already. I’ve experimented with using bacon instead of ham, as well as adding a couple hard boiled eggs and delish every time. Hard to go wrong!

    A great BBQ dish to bring to a friends that will surely have folks asking where they can find the recipe! I know because I always get asked!

  2. Thanks. I am finding recipes I can use to cook something different. I think the dashi powder will make a difference. If I were serving this warm, I would probably sprinkle some dried bonito flakes on top and watch the dancing begin!

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