How to make ★Japanese Potato Salad★〜ポテトサラダ〜(EP121)

Posted on Posted in Meat, Obento lunch Box

Today, I am going to be making Japanese Potato Salad.

What makes potato salad Japanese? Well, this is what I eat for all of my life. I don’t think there is a huge difference from country to country. But I think it is more different than each household.

In any case, in my potato cooking method, potato doesn’t lose any of the flavors. And there is no chance your potato gets watery.  But be careful, not to burn the bottom.

I always serve my potato salad with Ginger Pork. It goes so well together!

And sometimes I make a sandwich for lunch. I don’t know why but I always choose whole wheat bread for potato salad sandwich.  I love the earthy flavor comes with creamy and fatty potato salad.  

If there is small amount of leftover, I make “pork-wrapped potato salad.”  My son likes it for Bento side dish!

Line sliced pork belly on your working surface in a single layer. Dust with flour and put half a tablespoon of potato salad.

Roll it up and wrap with another piece of pork belly to cover the potato salad crossing the first piece.

Place the seam side down onto a pan, cook on medium heat. Cook both side until golden. Soak excess oil up with a folded paper towel. Season with same amount of soy sauce and mirin. Reduce the sauce until shiny, and it’s done!

Savory soy sauce base sauce goes so well with creamy potato salad inside. 

Give it a try and let me know how you like it!

Japanese Potato Salad

This is the potato salad I eat for all of my life!
Prep Time10 mins
Cook Time15 mins
Course: Appetizer
Cuisine: Japanese
Keyword: japanese food, japanese potato salad, kitchen princess bamboo, potato salad, summer recipe


  • pot


  • 5~6 potato 400g (≒1 pound)
  • ½ cucumber
  • onion
  • 4 slices ham
  • a pinch salt
  • 1 tbsp whole milk
  • 3 tbsp mayonnaise kewpie half
  • a pinch black pepper


  • Peel your potato and remove the eyes. Cut into small bite-size pieces. Release in cold water to remove excess starch. 

    Drain and put it in a pot. Pour water to cover the potato barely. Add in salt and turn on the heat to medium. Put the lid on and simmer for about 10 minutes, or until almost all of the liquid is gone.
  • Slice your cucumber and red onion with mandolin. Toss in a pinch of salt and leave it until sweat. 

    Cut your ham into small dice. Set aside until used.
  • Transfer your cooked potato into a bowl and mash to your liking while it's still hot. Do not overwork if you like chunky potato salad. Leave it until it comes to room temperature.
  • When it comes to room temperature, add in a tablespoon of milk. Milk makes your potato salad lighter and milder. 

  • Add in 3 tablespoons of Japanese mayo. Mix mayo thoroughly. Add in ham and cucumber and onion. Squeeze out all the excess water as much as you can. Mix until combine and its done! 


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