Japanese Potato Salad

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Experience this delicious and unique twist on the classic potato salad!

Straight out of the Test Kitchen we are brining you this Japanese Potato Salad! The secret lies in the Japanese mayonnaise, which uses only egg yolks with a creamy texture and a vibrant yellow color. However, if you don’t have Japanese mayonnaise, regular mayonnaise can be used as a substitute.

Another distinctive feature of this recipe is the addition of mashed potatoes mixed with a touch of milk, creating a creamy texture without excessive mayonnaise. We’ve opted for red potatoes, known for their creaminess, and left some of the skins intact for added visual appeal.

In addition to the potatoes, this Japanese potato salad incorporates refreshing ingredients like English cucumber, grated carrots, red onion, green onions, and chopped hard-boiled eggs. The dressing, made with Japanese mayonnaise (or regular mayonnaise), rice wine vinegar, and a hint of Japanese mustard (or your preferred mustard), adds a tangy and savory element to the dish.

This recipe is an ideal side dish for any meal, and its versatility makes it a great addition to picnics, potlucks, or barbecues.

Japanese Potato Salad


  • 2 lb red potatoes, scrubbed, partially peeled (cut in half if needed to make same size)
  • 3 tbsp milk
  • ½ English cucumber, seeded and thinly sliced 
  • 2 carrots, peeled and grated
  • 1 tbsp red onion, chopped
  • 2 green onions, sliced (reserve the top green for garnish)
  • 2 hardboiled eggs, chopped
  • Kosher salt
  • 4 tbsp Japanese mayonnaise or regular can be used 
  • 2 tsp rice wine vinegar
  • ½ tsp Japanese mustard or your preferred mustard


  • Place potatoes in a large pot and fill the pot with water to cover potatoes—season water with kosher salt. Bring the pot to a boil over high heat and reduce to a simmer. Cook until potatoes are fork tender, 15-20 minutes. Drain potatoes and set aside.
  • While the potatoes cook, prepare the ½ cucumber, grate the carrots, and hard-boil the eggs.
  • Combine the mayonnaise, rice vinegar, and hot mustard in a small bowl. Set aside.
  • Place more than half of the cooked potatoes in a large bowl and add the milk. Using a masher, roughly mash the potatoes, still leaving texture. Add the cucumbers, carrots, red onion, and green onions, and pour the dressing over the potatoes. Fold to combine.
  • Roughly mash the balance of the potatoes, leaving larger chunks for texture, and the chopped hardboiled eggs and fold to combine—season with salt to taste.
  • Serve immediately or can be made a day in advance.
  • Garnish with sliced green onion tops.
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All photos by Lorianne DeVita

by Camila Alves McConaughey