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Japanese Potato Salad

Simple to make, and better the next day. Prepare this ahead of time and let the fridge do the rest.
Prep Time1 hour
Cook Time1 hour 20 minutes
Course: Salad
Cuisine: Japanese
Servings: 8

Ingredients

  • 1 kg potatoes see notes
  • 1 cucumber
  • ½ onion
  • 1 carrot
  • 140 g honey baked ham
  • 1 tbsp salt for drawing out moisture
  • 150 g Kewpie mayonnaise
  • 2 tbsp wholegrain mustard
  • coarse black pepper to taste

Instructions

Preparing the cucumber and onion

  • Trim both ends of the cucumber. Using one of the trimmed ends, rub it against the cut surface of the cucumber in a circular motion. This draws out the cucurbitacin, the white bitter compound, from the cucumber. Rinse and slice thinly.
  • Place the sliced cucumber and onion in a bowl. Add the salt and mix well by hand to ensure everything is evenly coated. Set aside for approximately 30 minutes. The salt draws out moisture from the cucumber, resulting in a crunchier texture, and mellows the sharpness of the raw onion.
  • To check if the cucumber is ready, bend a slice gently. If it does not snap, it is ready.
  • Rinse the cucumber and onion under running water to reduce the saltiness.
  • Squeeze firmly with your hands to remove excess moisture. For easier handling, use a cheesecloth or muslin cloth to wring out the liquid. Set aside.

Preparing the potatoes

  • Peel the potatoes and cut them into small chunks of approximately 2.5cm x 2.5cm.
  • Boil in a pot of water or steam until tender, approximately 20 minutes.
  • Test for doneness by inserting a skewer into the centre of a chunk. If it goes through cleanly, the potatoes are ready.
  • Drain and mash while still warm. Set aside to cool.

Assembling

  • Cut the carrot into thin slices. To make it easier, cut it in half lengthwise, then into quarters before slicing.
  • Cut the ham into 1cm x 1cm pieces.
  • Place the mashed potato, cucumber, onion, carrot, ham, Kewpie mayonnaise, and wholegrain mustard into a large mixing bowl.
  • Mix until well combined. Season with coarse black pepper to taste.
  • Cover and refrigerate for at least 4 hours, or overnight for the best flavour.

Notes

  1. Potatoes: Russet potatoes are recommended for this recipe. Their high starch content makes them ideal for mashing, resulting in a light and fluffy texture that holds the salad together beautifully. Waxy potatoes such as new potatoes tend to hold their shape when cooked and are better suited for salads where you want distinct chunks rather than a creamy mash.
  2. Why rub the cucumber ends? This technique removes cucurbitacin, a naturally occurring compound that causes bitterness in cucumbers. It takes just a few seconds and makes a noticeable difference to the overall flavour of the salad.
  3. Salting the cucumber and onion: Do not skip this step. Salting draws out excess moisture from the cucumber, keeping it crunchy in the potato salad. It also takes the raw bite out of the onion, making it milder and more pleasant to eat.
  4. Chilling overnight: The flavours meld together beautifully when left overnight in the fridge. If time allows, make this Japanese potato salad the day before serving for the best result. This also frees up time on the day itself for other preparations.
  5. Versatility: This Japanese potato salad pairs well with almost any meal. It is a regular at Japanese dinners, Korean barbecues, and even Western spreads. A reliable crowd pleaser year round.
  6. Make it your own: Feel free to swap honey baked ham for canned tuna, boiled egg, or corn for a different variation. The Kewpie mayonnaise and wholegrain mustard dressing works beautifully with all of them. You can also adjust the quantity of mayonnaise and mustard to suit your personal preference. More mayo for a creamier salad, more mustard for a tangier kick.