Featured Comment:
“I can’t even count the number of times I’ve made this recipe, and it never, ever gets boring. The only real change I make is to add tinned sweet corn to it.”
– Philippe
What is Japanese Potato Salad?
Potato salad might not spring to mind when you think of Japanese cuisine, but it’s one of Japan’s most popular side dishes and has been around for more than 100 years!
Also known as “Poteto sarada (ポテトサラダ)” or “Potesara (ポテサラ)” for short, you’ll often see the Japanese adaptation of this world-renowned dish in supermarkets, convenience stores, and bento boxes across Japan. Since it’s a side dish, it’s often served with fried dishes like karaage (fried chicken) or even used as a sandwich filling!
How I Developed This Recipe
Since childhood, I haven’t been a big fan of the standard Japanese potato salad, which is often sweet and has a strong onion flavor. That inspired me to create a recipe for this potato salad, something even those with similar preferences to mine could truly enjoy.
In this recipe, the addition of crunchy bacon, parmesan cheese, and a hint of pepper transforms the dish. These ingredients bring a savory depth and a delightful texture in contrast to the traditional ones.
I recommend trying this potato salad as an accompaniment to an evening drink. Its robust flavors make it a perfect match for a relaxing night or casual get-together with friends!
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese-style Potato Salad at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
Wash, peel, and cut the potatoes into quarters. Place them in a pot of cold water, add salt, and boil over high heat. Once boiling, lower to a simmer and cook for 12-15 minutes. I recommend setting a timer for this since we will add the carrots to the pot before the potatoes are fully cooked.
While you wait for the potatoes, peel the carrot and slice it. Cut each slice into quarters. Cut the cucumber into 1-2mm slices. (I used Japanese cucumber, but if you’re using a watery variety of cucumber such as English cucumber, cut it in half lengthways and scoop out the seeds before slicing.)
Place the cucumber slices in a bowl of cold water with a pinch of salt and set aside for later.
Cut the bacon slices into squares. Heat a frying pan on medium-high and add a drizzle of cooking oil once hot. Add the bacon to the pan and fry until crispy.
Once cooked, remove from the heat and set aside for later.
Once the potatoes have been boiling for 12-15 minutes, add the carrots to the pot and continue to simmer for 5 minutes.
Once the potatoes are soft enough to easily pierce with a fork, remove the pot from the heat and drain the water using a colander.
Separate the carrots and potatoes by placing the potatoes in a mixing bowl. Mash the potato until smooth.
Add the carrots and bacon first and mix thoroughly.
Once evenly distributed, drain the water of the bowl of cucumber and add them to the potato salad.
Add the Japanese mayonnaise, freshly ground black pepper, sugar and sesame oil to the bowl.
Mix thoroughly until all the ingredients are evenly distributed.
Once mixed and cool to the touch, cover the bowl (or transfer to a storage container) and chill in the fridge for 30 minutes to one hour.
Plate up and enjoy!
Jump to Full Recipe MeasurementsTips & Tricks
- Cut the potatoes – okay this is an obvious one, but if you throw whole potatoes in boiling water they’re going to take so much longer to cook. Cut them into quarters to speed up the cooking time.
- Salt the water – this is important for avoiding bland potato salad!
- Start with cold water – place the potatoes in a pot of cold water and bring it to a boil. This will ensure the potato cooks evenly all the way through. (If you start with hot water, the outside will cook too quickly and flake off while the middle will still be raw.)
- Parboil the carrots – not only does this soften them slightly but it also releases some of the carrots’ natural sweetness.
- Use Japanese mayonnaise – sure you can use your regular brand of mayonnaise, but for a more authentic Japanese taste you should stick to using Japanese condiments.
- Chill before eating – I know it’s tempting to tuck right in, but potato salad tastes better cold. I recommend chilling for 30 minutes to an hour, not only to chill it but also to allow the flavors to develop more.
How to Store
Your homemade potato salad should stay tasty for around three days, tucked away in the fridge. To keep it fresh, store it in a lidded container or cover it with plastic wrap. With summer’s heat and humidity, it’s best to eat it up sooner rather than later, as these conditions can speed up spoilage. Avoid storing at room temperature in any conditions.
You could freeze it, but that’s not the best plan. Freezing can dial down the flavors and alter the texture, leaving your salad a shadow of its former self. Better to enjoy it fresh!
I hope you enjoy this Japanese Potato Salad recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Salad Recipes
- Japanese Chicken Salad (with Homemade Dressing)
- Wakame Salad (Japanese Seaweed Salad)
- Japanese Style Avocado Egg Salad with Wasabi Mayo
- Sashimi Salad (with Homemade Japanese Wafu Dressing)
Want more inspiration? Explore my Japanese Salad Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next meal!
Japanese Potato Salad (Izakaya Style)
Ingredients
- 300 g potato starchy type like king edward or russet
- ½ tsp salt
- 50 g carrot
- 30 g Japanese or Persian cucumber
- ½ tsp cooking oil
- 40 g bacon cubed
- 4 tbsp Japanese style mayonnaise preferably kewpie
- ¼ tsp ground black pepper
- 1 pinch sugar
- ½ tsp toasted sesame oil
- dried parsley optional
Instructions
- Wash, peel and cut 300 g potato into equal thirds or quarters (depending on the size). Place them in a pot and fill with cold water until fully submerged. Add ½ tsp salt and bring to the boil over a high heat and then lower medium. Cook for 12-15 minutes.
- While the potatoes are boiling, prepare the other ingredients. Peel and cut 50 g carrot into slices, then cut each circle slice into quarters. Thinly slice 30 g Japanese or Persian cucumber.
- Place the cucumber into a bowl of cold water with a pinch of salt. Set aside for later.
- Heat a frying pan on a medium-high setting and once hot, add ½ tsp cooking oil. Add 40 g bacon, fry until crispy and then remove the pan from the heat.
- Once the potatoes have been simmering for about 12-15 minutes, add the carrots and simmer for another 5 minutes.When the potatoes are soft (easy to pierce with a fork), remove the pot from the heat and drain. The carrots should be slightly softened but not mushy.
- Separate the carrots and potatoes, and mash the potatoes in a large mixing bowl while they're still hot.
- Once the mashed potato is smooth, add the bacon and carrot, then mix well.
- Drain the cucumber and add them to the mashed potato, mix again.
- Add Japanese mayonnaise, black pepper, sugar and sesame oil, and mix until well incorporated.
- Leave to cool to room temperature and then cover and refrigerate for at least 30 minutes before serving.
- Sprinkle with dried parsley (optional) and enjoy!
It looks and sounds delicious. Can’t wait to try it.
Thank you, hope you enjoy the recipe!
So good! we are having this for the second time this week. We are also eating the pickled cucumbers for the second time this week.
Your recipes are fantastic Yuto!
Hi Kylie
Thank you for trying my recipes and letting me know what you thought, I’m so glad you’re enjoying them!
I can’t even count the number of times I’ve made this recipe, and it never, ever gets boring. The only real change I make is to add tinned sweet corn to it.
Wonderful recipe, as are so many on your site and on IG.
Arigatō gozaimasu, Omura-senpai !
Hi Philippe,
Thank you so much for your comment and sharing your experience!
I’m glad you’ve enjoyed my recipes!
Yuto