Backyard BBQ

Japanese Potato Salad

August  8, 2018
9 Ratings
Photo by Bobbi Lin
Author Notes

These potatoes combine the best of a classic mash and a potato salad, with a little secret dash of vinegar. It’s creamy, tangy, and very forgiving. It can be served warm or cold, and take well to whatever you throw in it—a bit of leftover mirepoix, frozen peas and corn, or bits of ham—making them equally perfect for cozy weekday dinners or as a side in a party spread! The key here is in not skimping on the vinegar or mayo; that delightful tartness in the mash is a game-changer. —Yi Jun Loh

Test Kitchen Notes

Featured in: Japanese Mashed Potatoes: The Potato Salad Winning Our Cookouts Right Now. —The Editors

Watch This Recipe
Japanese Potato Salad
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 4 to 6
  • 5 potatoes, Yukon Gold or russet work best
  • 1/2 cup mayonnaise, preferably Japanese Kewpie
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 tablespoons rice vinegar
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon salt, for seasoning the water, plus 1 teaspoon for the actual mash
In This Recipe
  1. Peel and quarter the potatoes, and rinse them under cold water to rid them of excess starch. Place the potatoes in a deep pot or saucepan, cover with water, add in 1 tablespoon of salt (or until it’s as salty as the sea), and bring it to a boil. Turn it down to a simmer, and let the potatoes cook for 10-15 minutes. The potatoes are done when they can be easily pierced by a knife or a fork.
  2. Drain the potatoes and leave them for a minute or two to let the excess steam evaporate. Then, mash the potatoes using a ricer, potato masher, or just a fork. Add in the mayonnaise, mustard, vinegar, black pepper, and the teaspoon of salt, and mix it all until the ingredients are well combined. Taste a little, and adjust the seasoning with more vinegar and/or salt as you see fit!
  3. I like my mash plain, but if you have any leftovers or potato-salad-y ingredients, add them in at this point! Whether it’s peas and onions, a bit of ham or chorizo, or that half stick of carrot you had from last weekend’s roast, just make sure they’re cut into small pieces (and suitably defrosted if they were frozen) before adding them in. This mash will take just about anything you throw into it and end up tasting great!

See what other Food52ers are saying.

  • Austin Burges
    Austin Burges
  • MichiElise
  • marilyn
  • rox L
    rox L
Engineer + cook + food blogger. All about cross-cultural cooking, funky-fresh ferments, and abusing alliteration.