Japanese Potato Salad

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Japanese potato salad is yet another Japanese adaptation of a western dish that they’ve made uniquely their own.  You’ll see this potato salad served as a small side dish (sometimes almost as a garnish) in the dinner or lunch box, in a bento box or on the dinner entrée plate.

What makes it Japanese?  I suppose it could be the Japanese mayonnaise that’s used that makes it officially “Japanese”. Japanese mayonnaise makes everything tastes better – even simple potato salad. I’ve used regular mayonnaise on a pinch and it still turns out pretty good, although I do compensate by add a little bit of Ajinomoto.

What makes it consistently unique are the main ingredients. Ham and cucumbers are the ingredients found in almost every Japanese potato salad.   It’s always creamy, a little vinegary and it’s served cold. 

While the end products tend to all taste fairly similar, surprisingly there are many slight variations to this recipe.  But this recipe is how my mom used to make it, which I think, as always, is an ingenious way to make it taste so good!  It adds a depth to the flavor without a bunch of additional ingredients.

My mom’s secret ingredient

Instead of straight vinegar, she uses Italian salad dressing and flavors the potatoes with it while they are hot. I’m biased, of course, but I think this is the secret ingredient that makes this ‘the best’ Japanese potato salad recipe out there! Use your favorite Italian salad dressing for this recipe.  My favorite though is the Italian salad dressing made with Good Seasons Salad Dressing Mix.  It’s not overly vinegary like many store-bought bottles of Italian salad dressing.  It’s usually my go-to salad dressing as well as a great marinade!

Additional ingredient ideas

Japanese potato salads are always simple, no need for any fancy ingredients. But you could also add thinly sliced carrots or celery for extra crunch. Or add hard-boiled eggs, canned corn, frozen peas, scallions or shelled edamame for different colors and flavors.  If you do add additional ingredients, you may need to add more mayo to adjust the consistency and taste.  I’ve tried additional ingredients, but I always come back to my simple trifecta – ham, cucumbers and onion. 

Japanese Potato Salad Sandwich

In our household, I have to make extra just so that there’s some leftovers for the next day or two.  A great way to eat the leftover potato salad is on a sandwich.  Simply put it between lightly buttered toasted bread, add a slice of cheese, lettuce, sliced tomato, and/or mustard if you’d like, then serve.  It’s makes a delicious and satisfying lunch or snack.

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