Japanese-inspired Potato Salad

I didn’t know this salad existed until a few weeks ago. I was doing my usual morning routine—scrolling through TikTok—when I came across a video of Japanese potato salad. I immediately got out of bed and made it after remembering that I had leftover veggies. At the time, I didn’t add any deli meat because I didn’t have any, but it was still delicious.

Since I loved it so much, I made it again, this time with turkey deli meat (turkey sausage slices, to be exact). Although, I’m sure you could use rotisserie chicken or sliced & cooked luncheon meat instead.

The TikTok video suggested using russet potatoes, but since I’m not familiar with all the different varieties, I just picked whatever looked good to me.

This salad is super easy to make, and it’s so delicious and filling. It pairs well with something like grilled or BBQ chicken or any type of meat, but I enjoyed it as is and even brought it to work for lunch.

NOTES ON JAPANESE POTATO SALAD:

• Kewpie Mayo: I didn’t measure, but I recommend adding it to your taste for the desired level of creaminess.
• Rice Vinegar: I like mine a bit tangy, so I added just over 1 tablespoon. Feel free to adjust or omit it if you prefer a milder flavor.
• Deli Meat: I used turkey sausage slices (kind of like deli turkey but sausage-flavored??). You can easily substitute with rotisserie chicken or any deli meat you prefer. If you’d prefer a meat-free version, it’s just as tasty without it!
• Consume within three days.

Print

Japanese Potato Salad

A creamy, tangy potato salad with a smooth texture and a delightful crunch. Perfect as a refreshing side dish or a light meal!

Course Salad, Side Dish

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 5

Author Jhuls @ The Not So Creative Cook

Ingredients

• 2 potatoes peeled and sliced into chunks
• ½ carrot peeled and thinly sliced into half moons
• ½ small cucumber thinly sliced
• ½ cup canned kernel corn drained
• 2 hard-boiled eggs sliced into smaller pieces
• Kewpie mayo see notes
• Rice vinegar to taste (see notes)
• Salt & pepper to taste
• Choice of deli meat see notes
• Sliced spring onions

Instructions

1. If the meat (or deli meat) of choice needs to be cooked, cook it, slice it, and set aside.
2. Add water to a pot and bring it to a boil. Add the sliced potatoes and cook for 10-15 minutes, or until fork-tender. Drain the potatoes in a strainer and transfer them to a bowl. Smash the potatoes while still hot, leaving some chunks if desired. Season with rice vinegar, salt, and pepper. Let the mixture cool completely.
3. In a small bowl, add the cucumber and carrot slices. Sprinkle with salt and let them sit for 5-10 minutes. After the time is up, squeeze out any excess water from the vegetables. Alternatively, you can briefly boil the carrot slices for 1-2 minutes. (I prefer to keep mine on the crunchy side, so I didn’t boil them.)
4. Once the mashed potatoes have cooled, add the remaining ingredients—cucumber and carrot slices, sliced spring onions, corn, eggs, deli meat, Kewpie mayonnaise, salt, and pepper. Mix everything together, taste, and adjust seasoning if necessary.

Recipe Notes

• Kewpie Mayo: I didn’t measure, but I recommend adding it to your taste for the desired level of creaminess.
• Rice Vinegar: I like mine a bit tangy, so I added just over 1 tablespoon. Feel free to adjust or omit it if you prefer a milder flavor.
• Deli Meat: I used turkey sausage slices (kind of like deli turkey but sausage-flavored??). You can easily substitute with rotisserie chicken or any deli meat you prefer. If you’d prefer a meat-free version, it’s just as tasty without it!
• Consume within three days.

 

 

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