Japanese Potato Salad

Japanese Potato Salad

Japanese Potato Salad is a simply delicious side dish served all year round. Grab some fresh ingredients, and mix them with a sweet and savory Mayonnaise dressing for the best taste. It is healthy and refreshing, which makes a perfect appetizer for an everyday meal or party.

Potato salad in a Japanese style is one of the favorite side dish recipes I love to make for my family. It is easy to prepare and a perfect pairing with any dish. I highly recommend using the Japanese Kewpie Mayo instead of a regular mayo for this recipe, which has a rich texture and adds more egg flavor and sweetness to potato salad.

Japanese potato salad is a popular side dish with various ingredients, such as potatoes, carrots, cucumbers, boiled egg, and shrimp. You can always substitute ingredients for your preference to make your signature potato salad.

What are the ingredients?

  • Small Potatoes
  • Carrot
  • Olive Oil (for panfrying the shrimp)
  • Shrimp (seasoning with salt and ground black pepper)
  • Persian Cucumber
  • Boiled Egg

Dressing

  • Japanese Mayonnaise
  • Condensed Milk 
  • Garlic Salt (or Kosher, Sea salt)
  • Ground Black Pepper 

How to make the Japanese Potato Salad?

  • Add potatoes to the saucepan, and fill the water till one inch above the potatoes. Bring the water to a boil and add 1 teaspoon of salt in a saucepan, cook the small potatoes for 15 minutes until soft.
  • Drain and peel the potatoes when they are still hot. Chop the peeled potatoes into small cubes. Set it aside.
  • Cut the peeled carrot into small cubes, and boil them for 5 minutes in the same saucepan. Drain the carrot, and set it aside.
  • Rinse and pat dry the shrimp with kitchen towels, and chop the shrimp into small pieces. Seasoning the shrimp with salt and ground black pepper. Heat the frying pan with olive oil on medium heat, and cook the shrimp for 2 to 3 minutes on both sides until pink. Dish out and set aside.
  • Peel and slice the cucumber, set it aside.
  • Fill the water to cover the egg in a saucepan, and boil the egg for 8 minutes. Then turn off the heat, rinse the egg with cold water and remove the shell. Cut the egg into small pieces and set aside.
  • Once you have all the ingredients ready. Combine all of them in a mixing bowl, and pour over the dressing on the top. Mix well with a spoon.
  • Serve the dish with chopped parsley and fresh cherry tomatoes on top if desired.

Tips

  • A tasty Japanese style potato salad is usually made with a small portion of meat, which I used shrimp instead in this recipe. However, you can switch the shrimp with bacon or ham.
  • Chill the potato salad for 1 hour before serving which makes it more flavored.

What to serve with the Japanese Potato Salad?

It is absolutely delicious and enjoyable when the Japanese Potato Salad meets Tebasaki- Japanese fried chicken wings, or Carbonara Udon.

How to store the Japanese Potato Salad?

Store the leftover in an airtight container, and refrigerate it for up to 3 days.

Yield: 6 people

Japanese Potato Salad

Japanese Potato Salad

Japanese Potato Salad is a simply delicious side dish served all year round. Grab some fresh ingredients and mix them with a sweet and savory Mayonnaise dressing for the best taste. It is healthy and refreshing, which makes a perfect appetizer for an everyday meal or party.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 10 Small Potatoes (45g or 1.5 oz each)
  • 1/2 Carrot, boiled, chopped 
  • 1 tablespoon Olive Oil (for panfrying the shrimp)
  • 6 Large Shrimp, peeled 
  • Ground Black Pepper (for seasoning the shrimp)
  • 1 pinch Salt (for seasoning the shrimp)
  • 1 Persian Cucumber, peeled, sliced
  • 1 Large Egg, boiled, chopped 

Dressing

  • 4 tablespoons Japanese Mayonnaise
  • 1/2 tablespoon Condensed Milk 
  • 1 teaspoon Garlic Salt (or Kosher, Sea salt)
  • 1/2 teaspoon Ground Black Pepper 

Instructions

  1. Add potatoes to the saucepan, and fill the water till one inch above the potatoes. Bring the water to a boil and add 1 teaspoon of salt in a saucepan, cook the small potatoes for 15 minutes until soft.
  2. Drain and peel the potatoes when they are still hot. Chop the peeled potatoes into small cubes. Set it aside.
  3. Cut the peeled carrot into small cubes, and boil them for 5 minutes in the same saucepan. Drain the carrot, and set it aside.
  4. Rinse and pat dry the shrimp with kitchen towels, and chop the shrimp into small pieces. Seasoning the shrimp with salt and ground black pepper. Heat the frying pan with olive oil on medium heat, and cook the shrimp for 2 to 3 minutes on both sides until pink. Dish out and set aside.
  5. Peel and slice the cucumber, set it aside.
  6. Fill the water to cover the egg in a saucepan, and boil the egg for 8 minutes. Then turn off the heat, rinse the egg with cold water and remove the shell. Cut the egg into small pieces and set aside.
  7. Combine all ingredients in a mixing bowl, and pour over the dressing on the top. Mix well with a spoon.
  8. Serve the dish with chopped parsley and fresh cherry tomatoes on top if desired.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 284Total Fat: 7gSaturated Fat: 1.3gCholesterol: 46mgSodium: 117mgCarbohydrates: 49.4gFiber: 7.9gSugar: 5.2gProtein: 7.4g

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