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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.
4.38 from 16 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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