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Japanese Potato Salad may look similar to its American counterpart, but its flavor is distinctly different. Made with cooked and mashed potatoes, it’s mixed with crisp, thinly sliced vegetables like cucumber, carrot, and occasionally brown onion. The key to its unique taste lies in the use of tangy Japanese mayonnaise, which adds a rich, savory depth. This versatile side dish pairs wonderfully with Western-style mains like Hamburger Steaks or Tonkatsu, makes a delicious addition to a bento lunch box, and even works as a flavorful filling for sandwiches.

What does Japanese Potato Salad taste like?

To make Japanese Potato Salad, the most essential ingredient is Japanese mayonnaise. This is what truly sets it apart from other potato salads. Japanese mayo has a distinct flavor—more tangy, slightly salty, and richer than American mayonnaise. While mayo in the U.S. is mostly used for sandwiches, in Japan it plays a much broader role, acting as both a seasoning and a sauce in many dishes.

We use it not only in salads like this potato salad, but also as a quick and tasty dressing—just squeeze it from its signature soft bottle directly onto a green salad. It’s also a key topping for popular street foods like Okonomiyaki (savory cabbage pancakes) and Takoyaki (octopus balls), paired with Okonomiyaki or Takoyaki sauce. Japanese mayo works great as a dip for fresh vegetables or fried chicken nuggets, and even as a flavorful oil substitute for stir-frying.

Another key difference between Japanese and American potato salad is the generous amount of vegetables. In Japanese potato salad, the potatoes act almost like a binder, bringing all the other ingredients together. Common additions include thinly sliced cucumber, carrot, onion, and peas, which add a fresh flavor and subtle crunch. The vegetables are usually salted beforehand to draw out excess moisture—this step softens them slightly and helps keep the salad from becoming watery.

This version includes ham and boiled eggs, but you can easily mix in other proteins like crispy bacon bits or shredded cooked chicken to suit your taste. Some people even add canned mandarin oranges for a touch of sweetness—though that one tends to divide opinion! With all these ingredients, Japanese potato salad can feel like a complete meal in itself.

Tips and substitutions for Potato Salad

Want to Mix Things Up? No Problem.

One of the best things about Japanese potato salad is how adaptable it is. You can easily change up the veggies based on what you have in your fridge or what’s in season.

Try mixing in:
– Cooked green beans
– Cooked green peas
– Cooked broccoli florets

Just be careful not to overcook them—you want them to stay a little crisp for a nice contrast with the soft, creamy potatoes. And don’t forget to remove any excess moisture before adding them in. No one wants a soggy potato salad!

Looking for a Lighter Version?

No problem! If you’re watching calories, try swapping out a couple of tablespoons of mayo with Greek yogurt. It’s not quite as rich as Japanese mayonnaise, but it still adds a nice creamy texture and tangy flavor—without the guilt.

Can’t Find Japanese Mayo?

Still no problem. While Japanese mayonnaise (like Kewpie) is popping up more often in U.S. grocery stores and online, you can whip up a quick alternative at home.
Just mix:
– 5 tablespoons of American mayonnaise
– 2 teaspoons of fresh lemon juice
– 1/4 teaspoon of salt
It’s not an exact replica, but it gets close enough to bring that signature Japanese flavor to your potato salad.

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