Asian/ Japanese/ Recipes/ Salad/ Side Dish/ Super Simple

Creamy Japanese Potato Salad

01/06/2020
 

Perfect for a BBQ or when you just need a big bowl of comfort food, this creamy Japanese Potato Salad topped with crispy bacon is easy to make and ready to take centre stage.

Serve it up alongside Japanese Hamburgers

Fresh bowl of creamy Japanese potato salad topped with bacon pieces.

Why We Love This Recipe

Having the extra vegetables in combination with the creamy Kewpie mayonnaise really help to amp this up to an addictive dish that can be eaten on it’s own just as much as it can be served as a side.

Serving up something different from the expected potato salad at a gathering, it’s a good way to impress friends and family.

 

 

Top view of blue bowl with Japanese potato salad topped with Kewpie Mayonnaise.

What is Japanese Potato Salad? 

It’s the fluffiest, lightest, mash-with-a-fork-and-mix-everything-in potato salad that’s full of Japanese flavour thanks to the use of Kewpie mayonnaise. 

In Japan, this salad is usually found in bento boxes, as a side dish, or eaten as a snack from the local combini (convenience store).

We have loved this Japanese Potato Salad from the very first time we visited Japan.

It may look humble but this stellar mix of mashed potato, crunchy cucumber, carrot, crispy bacon and squiggles of Japanese Kewpie mayonnaise just works. It’s the kind of dish you pop in your mouth and your eyes light up in wonder.

Eating the whole lot straight out of the bowl with chopsticks is entirely optional, but recommended by us.

We can pretty much guarantee you’ll enjoy this Japanese Potato Salad whether you’re surrounded by friends at a BBQ or stuffing your face in a tiny Japanese apartment like we were.

What You’ll Need

Most of these ingredients should be simple to get or already be in your kitchen. What sets this potato salad apart from other is it’s key Japanese ingredient – Kewpie Mayonnaise, which is at a whoooole other level on the flavour scale and is, in our opinion, far tastier than it’s Western whole-egg counterpart. You can pick it up at any Asian grocery or the Asian aisle in your local supermarket. 

While you can easily substitute Kewpie with regular mayonnaise, it really is what makes this taste different to a regular potato salad. If you really can’t find it, we’d recommend you try and make your own Kewpie, so you can still replicate the flavour as close as possible. 

Ingredients laid out for Japanese Potato Salad.

How to make Japanese Potato Salad:

Place the carrots in a microwave-safe bowl and cover with water (or steam on the stove). Microwave for 2 1/2 minutes on high and drain, stopping to check every 30 seconds. Test to see if they are soft enough before draining.

Next, place the cucumber slices in a bowl and sprinkle with salt. (This will extract the liquid, leaving the cucumber nice and crunchy). After 5 – 10 minutes, rinse the cucumber thoroughly 2-3 times to remove all the salt. Squeeze them gently to remove any excess water and pat dry with a paper towel.

Salting the cucumber in a bowl.

Add the bacon in a frying pan over medium high heat and fry until cooked. Remove from the heat and allow to cool.

Frying bacon pieces in a frying pan.

Bring the potato pieces to the boil in a large saucepan and cook until tender. Remove from the heat and drain and allow to cool slightly. Place the potato in a mixing bowl and mash gently with a fork to retain texture. 

Mashing boiled potatoes with a fork.

Add in the cucumber, carrot and stir through the potatoes. Add the bacon (set aside 1-2 tsp for garnish), egg, salt & pepper to season and finally – the star of the show – Kewpie mayonnaise. Combine everything carefully without breaking up the egg too much.

Arranging the ingredients in a bowl for the potato salad.

Garnish with bacon pieces and an optional drizzle of extra Kewpie serve immediately or pop in the fridge, covered,  until ready.

Cook’s Tips

  • If you don’t have microwave, you can steam or boil the carrots on the stove until soft.
  • This goes great as a bento filling.
  • To save time, you can boil the potatoes first while you prep the rest of the ingredients.

FAQs

Can I make Japanese Potato Salad ahead of time?

You can make this salad ahead of time, just be sure to store in an airtight container in the refrigerator. The flavour is best when eaten immediately, or max within a few hours.

Can you make Japanese Potato Salad without Kewpie?

While you can easily substitute Kewpie with regular mayonnaise, it really is what makes this taste different to a regular potato salad. If you really can’t find it, we’d recommend you try and make your own, so you can still replicate the flavour as close as possible. 

Variations & Substitutes

  • You can replace the bacon with ham for a lighter option that doesn’t need to be cooked.
  • For more filling ideas, you can also add onion, tuna, wasabi and even apple!

Japanese Potato Salad in a bowl with Kewpie mayonnaise squeezed over the top.

Want to make it meal with more Japanese delights? Add these:

★ Did you make this recipe? Please leave a star rating below!

Chunky Japanese potato salad with carrot and cucumber.

Creamy Japanese Potato Salad

Perfect for a BBQ or when you just need a big bowl of comfort food, this creamy Japanese Potato Salad topped with crispy bacon is easy to make and ready to take centre stage.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: Japanese
Servings: 4 sides
Calories: 215kcal
Author: Wandercooks
Cost: $5

Ingredients

  • 2 potatoes washed, peeled and diced
  • 1 slice bacon diced
  • 3 cucumbers mini Lebanese, about 10cm long, thinly sliced
  • 1 carrot thinly sliced into whole or half moons
  • 1 egg boiled and sliced
  • 3 tbsp Kewpie mayonnaise
  • pinch salt
  • pinch pepper

Instructions

  • Place the carrots in a microwave-safe bowl and cover with water (or steam on the stove). Microwave for 2 1/2 minutes on high and drain, stopping to check every 30 seconds. Test to see if they are soft enough before draining.
  • Next, place the cucumber slices in a bowl and sprinkle with salt. (This will extract the liquid, leaving the cucumber nice and crunchy). After 5 – 10 minutes, rinse the cucumber thoroughly 2-3 times to remove all the salt. Squeeze them gently to remove any excess water and pat dry with a paper towel.
  • Add the bacon in a frying pan over medium high heat and fry until cooked. Remove from the heat and allow to cool.
  • Bring the potato pieces to the boil in a large saucepan and cook until tender. Remove from the heat and drain and allow to cool slightly. Place the potato in a mixing bowl and mash gently with a fork to retain texture. 
  • Add in the cucumber, carrot and stir through the potatoes. Add the bacon (set aside 1-2 tsp for garnish), egg, salt & pepper to season and finally - the star of the show - Kewpie mayonnaise. Combine everything carefully without breaking up the egg too much.
  • Garnish with bacon pieces and an optional drizzle of extra Kewpie serve immediately or pop in the fridge, covered,  until ready.

Video

Notes

Cook's Tips
  • If you don't have microwave, you can steam or boil the carrots on the stove until soft.
  • This goes great as a bento filling.
  • To save time, you can boil the potatoes first while you prep the rest of the ingredients.
FAQs
  • Can I make Japanese Potato Salad ahead of time? You can make this salad ahead of time, just be sure to store in an airtight container in the refrigerator. The flavour is best when eaten immediately, or max within a few hours.
  • Can you make Japanese Potato Salad without Kewpie? While you can easily substitute Kewpie with regular mayonnaise, it really is what makes this taste different to a regular potato salad. If you really can't find it, we'd recommend you try and make your own, so you can still replicate the flavour as close as possible. 
Variations & Substitutes
  • You can replace the bacon with ham for a lighter option that doesn't need to be cooked.
  • For more filling ideas, you can also add onion, tuna, wasabi and even apple!

Nutrition

Calories: 215kcal | Carbohydrates: 17g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 156mg | Potassium: 628mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2661IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 4mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Creamy Japanese Potato Salad - An authentic, easy home style Japanese recipe with egg and mashed potato goodness. It's the best side dish for a barbeque or dinner.
Creamy Japanese Potato Salad

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14 Comments

  • Reply
    Shihoko
    11/02/2016 at 10:16 pm

    5 stars
    Yeah! Kewpie Japanese Mayo is the best Mayo ever!!! I use it for almost every cooking I do, such as for tempura, katsu, okonomiyaki, and even pancake! and of course, Potato salad too:D

    • Reply
      Wandercooks
      12/02/2016 at 12:04 am

      It is literally the best invention to ever come out of Japan. Haha 😛

  • Reply
    Felesha
    11/02/2016 at 2:49 pm

    I love a great potato salad and bacon certainly makes everything better! Thanks for sharing!

    • Reply
      Wandercooks
      12/02/2016 at 12:01 am

      Bacon just makes everything better haha, but potato salad most especially! Hope you enjoy Felesha!

  • Reply
    Just Jo
    10/02/2016 at 11:16 pm

    Nom nom nom that looks delish! I could eat the whole bowl 😉 I really love the style of photography you’ve got going on – very hip and stylish. Beautiful. 🙂

    • Reply
      Wandercooks
      10/02/2016 at 11:55 pm

      Thanks! That means a lot 😀 as for the whole bowl…yeh that didn’t last 5 minutes between us after the shoot. We’d even made a second batch. :O

  • Reply
    Elizabeth
    10/02/2016 at 6:14 pm

    I LOVE potato salad – I definitely have to try out this version! Fab photography too!

    • Reply
      Wandercooks
      11/02/2016 at 12:00 am

      Thanks so much Elizabeth, amazing message to get a notification for 😀 Also. we’re totally with you – Potato Salad is AMAZING. It’s amazing how different this one is with the Kewpie Mayonnaise – looking forward to seeing what you think of the difference.

  • Reply
    Dana
    10/02/2016 at 3:10 pm

    This sounds really good! I love unique spins on classics. I’m definitely going to give this a whirl!

    • Reply
      Wandercooks
      11/02/2016 at 12:04 am

      Yes! It’s good to be able to whip up something slightly different to bring to the table and shake things up a bit.

  • Reply
    Sam | Ahead of Thyme
    10/02/2016 at 2:32 pm

    I love salad and this looks so yummy! Thanks for sharing!

    • Reply
      Wandercooks
      11/02/2016 at 12:33 am

      No worries, glad you enjoyed 😀

  • Reply
    Martin @ The Why Chef
    02/02/2016 at 6:20 pm

    I’ve been looking to make my own mayo recently, and this is the perfect excuse as our stores don’t seem to have kewpie mayo! Plus I do love a good potato salad.

    • Reply
      Wandercooks
      03/02/2016 at 9:53 pm

      Hey, that would be cool – let us know your recipe if you do whip up a batch and we’ll add a link here in case anyone else has the same issue. 🙂

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