Japanese Potato Salad



Gathered from various online sources. I thought about adding a little bit of pickled ginger and wasabi paste to the potato salad...


★★★★★ 1 vote

4 (estimated)
20 Min
15 Min
Stove Top


  • 2-3 c
    potatoes, peeled and diced
  • 1/4-1/2 c
    japanese mayonnaise, or more as needed to desired creaminess (kewpie brand)
  • 2
    scallions, thinly sliced
  • 1/2 c
    cooked edamame
  • 1/4 c
    red bell pepper, diced very small
  • 1 small
    carrot, diced small
  • 1
    hardboiled egg, peeled and minced
  • 1/2 c
    cucumber, diced small
  • 2 Tbsp
    green peas
  • 1/4 c
    celery, minced
  • 1/4 c
    red radishes, trimmed and minced or diced small

  • ·
    black sesame seeds
  • ·
    fresh cilantro or watercress

How to Make Japanese Potato Salad


  1. Note: I used Yukon gold potatoes for this recipe. Red potatoes will also work.
  2. Peel and dice the potatoes small. Steam the potatoes until almost cooked. I also steamed the edamame in the same pot but not as long of course.
  3. Set the steamed potatoes and edamame aside to cool.
  4. Once the potatoes have cooled, transfer them to a serving bowl. Stir in the remaining salad ingredients. Cover and chill at least 3 hours.
  5. Just before serving, garnish the top of the potato salad.

Printable Recipe Card

About Japanese Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Japanese
Dietary Needs: Vegetarian

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