Japanese Potato Salad

Loaded with contrasting taste and texture, this colorful potato salad is such a fun-to-eat entrée that is ever so common in Japanese households. Tart and savory, this creamy salad is quick to make and ever so comforting in its flavor. What makes it a must-try Japanese fare is the fact that it has a nice texture or a Hoku Hoku texture as it is known in Japan.

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Serving Size: 6


  • 10 Baby Potatoes, peeled & cubed
  • 1/8 of 1 Onion, diced finely
  • 1 Carrot, peeled & cubed
  • ¼ tsp. Salt
  • 1 Japanese Cucumber, sliced
  • 4 Ham Slices, cut into squares

For the dressing:

  • 1 tbsp. Rice Vinegar
  • 2 Eggs, hard-boiled & quartered
  • 1/3 cup Japanese Mayonnaise
  • ½ tsp. Salt
  • 1 tbsp. Rice Vinegar
  • 2 tsp. Evaporated Cane Sugar
  • Black Pepper, as needed


Method of Preparation:

  • Begin by heating a large pot of water over medium-high heat.
  • To this, add the potato and carrot. Bring the mixture to a boil.
  • Once it starts boiling, reduces the heat, and continues cooking for another 10 to 15 minutes or until the veggies are tender.
  • In the meantime, place the cucumber and onion in a large bowl.
  • Sprinkle it with salt and coat them well. Allow it to sweat.
  • After that, place all the ingredients needed to make the dressing in another bowl until everything comes together.
  • Check for the doneness of the potato and if the potato is super tender, then drain the veggies well.
  • Spoon in the dressing over the veggies and mash them well. Tip: Do not over mash the carrot but rather potatoes only.
  • Massage the cucumber and onion to remove the excess moisture and then stir into the potato mixture.
  • Add ham and give a good stir until everything comes together.
  • Transfer the mixture to a serving bowl and top it with hard-boiled eggs on top.
  • Serve and enjoy.


Tip: If you desire, you can add corn and Japanese hot sauce to it.

Toppings: Top it with a generous amount of grounded black pepper.

Serve with: You can serve it along with tonkatsu and karaage

Substitutions: Instead of carrot, you can try using apples also.

Nutritional Information per serving:

  • Calories: 162Kcal
  • Fat: 13g
  • Carbohydrates: 5g
  • Proteins: 5g


This recipe has been written by Nakano. Find out more about Japanese cookware here.

Author: Takahashi Sakura 

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