Name: Mediterranean Roasted Eggplant Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 28 min
Cuisine: Japanese
Ingredients: 2 potatoes, about 5 ounces each, peeled and diced; 1/2 Persian cucumber, finely sliced; 1 shallot, sliced; 2 teaspoons salt, divided; 1 cup water; 4 pieces imitation crab meat, sliced; 3 tablespoons Japanese mayonnaise (Kewpie recommended); 1 tablespoon condensed milk; 1/2 teaspoon ground black pepper

If ever there was a side dish to brighten a meal, Japanese Potato Salad is it! Creamy, slightly tangy, packed with crisp cucumber and sweet imitation crab, this salad takes the comforting spirit of traditional potato salad and adds a delicious Japanese twist. It’s oh-so-satisfying yet light, with every bite carrying a wonderful blend of flavor, texture, and color. Whether you’re prepping it for a picnic, speedy lunch, or a cozy dinner spread, Japanese Potato Salad is a guaranteed crowd-pleaser bound to become your new go-to recipe.

Mediterranean Roasted Eggplant Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a lengthy shopping list to whip up this Japanese Potato Salad—the magic is in simple, fresh ingredients used just right. Each component brings something distinctive, from creamy potatoes to zippy mayonnaise, crunchy cucumbers, and more, making every bite truly delightful.

Potatoes: The base! Go for waxy potatoes for the perfect balance of creaminess and bite.
Persian cucumber: Thinly sliced for those famously crisp, refreshing crunches in the salad.
Shallot: Brings a gentle bite and subtle touch of sweetness without overpowering the dish.
Salt: Used in stages to season potatoes and to tenderize the veggies—don’t skip!
Water: Just enough for steaming the potatoes to soft, steamy perfection.
Imitation crab meat: Adds an ocean-sweet note and lovely color—classic in many Japanese salads.
Japanese mayonnaise (Kewpie): Extra creamy and gently tangy, it’s the signature Japanese touch.
Condensed milk: Surprising, but just a drizzle brings subtle sweetness and a silky finish.
Ground black pepper: A hint of heat and earthy depth to round out the flavors.

How to Make Japanese Potato Salad

Step 1: Prep and Peel the Potatoes

Start by peeling your potatoes and dicing them into bite-sized pieces. This ensures they cook evenly and, later on, makes for the perfect salad texture. It’s much easier to mash smaller chunks, and they absorb just the right amount of seasoning.

Step 2: Steam the Potatoes

Bring a pot of water to a boil in your steamer and place the potatoes inside. Steam for about 15 minutes, checking for softness with a fork. You want the potatoes just tender—cooked through but not falling apart—so the final salad is creamy yet hearty.

Step 3: Mash and Cool

Once the potatoes are cooked, transfer them to a bowl. Gently mash them, being sure to leave some small chunks. These little bits give your Japanese Potato Salad an irresistible texture contrast. Spread out in the bowl and let cool—mixing hot potatoes will melt the mayonnaise and make things greasy instead of lush!

Step 4: Salt and Soak the Veggies

While the potatoes cool, soak your thinly sliced Persian cucumber and shallot in salted water for several minutes. This quick brine softens the raw edge from the shallot and makes the cucumber even crisper. Drain well and squeeze out as much liquid as possible; no one wants soggy salad!

Step 5: Combine and Mix

Now the fun part: In a large bowl, bring together the mashed potatoes, drained veggies, imitation crab slices, Kewpie mayo, condensed milk, another teaspoon of salt, and black pepper. Fold everything together gently but thoroughly, coating each bite with creamy, tangy, and sweet flavors. Taste and adjust seasoning if needed.

Step 6: Chill or Serve

Your Japanese Potato Salad can be served immediately for a soft, creamy dish, but for ultimate refreshment, cover the bowl and refrigerate it for 30 minutes. Chilled, it becomes extra crisp and holds its flavors beautifully.

How to Serve Japanese Potato Salad

Garnishes

For an extra pop and polish, top your salad with sliced green onions, a little sprinkle of sesame seeds, or even extra black pepper. Some folks love a drizzle of Japanese mayo over the top for more richness, or a dusting of nori for savory umami appeal. Pretty AND delicious!

Side Dishes

Japanese Potato Salad pairs beautifully with almost any Japanese meal. Serve it alongside crispy chicken katsu, as part of a bento, or with simple grilled fish. Its cool creaminess is a dream next to miso soup, rice balls, or even as an unexpected burger side!

Creative Ways to Present

Scoop your Japanese Potato Salad into little lettuce cups for hand-held bites, stuff it inside sandwiches (try with a thick slice of white bread for a Japanese-style sando), or form it into small mounds on individual appetizer spoons for a party-ready twist. Presentation is half the fun!

Make Ahead and Storage

Storing Leftovers

Store any leftover Japanese Potato Salad in an airtight container in the refrigerator. It stays vibrant, creamy, and delicious for up to three days, making it perfect for meal prepping ahead of busy weeks or late-night snacking emergencies.

Freezing

Freezing is not recommended for Japanese Potato Salad. The texture can become watery and the mayonnaise might separate when thawed—trust me, it’s best enjoyed fresh from the fridge within a few days of making.

Reheating

This salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If you prefer a softer, slightly warm salad, let it sit out for a bit to take the chill off before serving—do not microwave, as the mayo can break.

FAQs

Can I substitute regular mayo for Kewpie?

While you can use regular mayonnaise in a pinch, Kewpie has a richer flavor thanks to extra egg yolks and a little rice vinegar. If you use standard mayo, try adding a splash of rice vinegar and a pinch of sugar to mimic that classic Japanese Potato Salad taste.

I don’t like imitation crab—any alternatives?

Absolutely! Leave it out for a classic vegetarian version, or swap in cooked shrimp, chopped ham, or even flaked cooked salmon. The salad remains delicious, and you can make it your own.

What potatoes work best for Japanese Potato Salad?

Waxy or all-purpose potatoes (like Yukon Gold) are ideal. They hold their shape when steamed and provide that signature fluffy yet slightly chunky texture without turning your salad into mashed potatoes!

Is condensed milk really necessary?

It might sound unusual, but condensed milk lends a delicate sweetness and silkiness to Japanese Potato Salad. If you don’t have it, a little sugar and milk or cream can provide a similar effect, just won’t be quite as rich.

Can I make Japanese Potato Salad in advance?

Yes, and in fact, the flavors deepen as it sits. Just be sure to store it tightly covered in the fridge, and give it a gentle stir before serving to freshen things up.

Final Thoughts

There’s something truly special about Japanese Potato Salad—it’s familiar yet new, simple yet remarkably satisfying. If you’ve never tried it, now’s the perfect time to treat yourself and your loved ones to this creamy, flavorful Japanese classic. You’ll wonder how you ever had a picnic, bento, or potluck without it!