THE RECIPE JOURNAL · Side Dish
Creamy Potato Salad Inspired by Japan
This creamy potato salad brings a delightful twist with Japanese flavors, blending smooth textures and savory notes for a refreshing side dish. It’s easy to make and perfect for sharing at any gathering or picnic.
FROM THE KITCHEN • Creamy Potato Salad Inspired by Japan
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by slicing the cucumber and tossing it with a pinch of salt in a bowl. Let it sit for about five minutes to soften, then squeeze out any excess water and set it aside. Rinse the potatoes to get rid of extra starch, drain them, and put them in a pot. Cover with fresh water, add the eggs and half a teaspoon of salt, then bring everything to a boil over high heat. Once boiling, lower the heat to medium and cook until the potatoes are tender, which should take around 10 to 15 minutes.
02
Step 2
After cooking, transfer the eggs to a bowl of cold water to cool. Drain the potatoes well and put them back in the pot. While they’re still warm, season with salt and black pepper, then mash them gently—leave some chunks for a nice texture. Peel and chop the eggs, then add them to the potatoes along with the cucumber, imitation crab meat, and corn.
03
Step 3
Stir in mayonnaise and a splash of vinegar, then taste and adjust the seasoning with more salt and pepper if needed. Let the salad chill in the fridge for about half an hour before serving to let all the flavors come together.
Why you’ll love it
This salad combines the comforting creaminess of traditional potato salad with subtle Japanese flavors like rice vinegar and a touch of soy sauce. It’s refreshing, slightly tangy, and offers a unique twist that feels both familiar and exciting.
How to serve
Serve this salad chilled alongside grilled meats, sushi, or tempura. It also pairs wonderfully with a light green salad or steamed vegetables for a simple, satisfying meal.
Storage & leftovers
Keep the salad in an airtight container in the refrigerator. It’s best eaten within 2-3 days for optimal freshness and flavor. Stir gently before serving to redistribute the dressing.
