Name: Japanischer Kartoffelsalat selber machen
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Japanisch
Ingredients: 600 g Kartoffeln (mehligkochend); 1 Möhre; 1 Zwiebel; 1 Salatgurke; 60 g gekochter Schinken; 2 Eier (hart gekocht); etwas frisch gehackte Petersilie (zum Garnieren); 100 g japanische Mayonnaise; 1 TL Karashi Senf; 2 EL Reisessig; 1 EL Sesamöl; 1 EL geröstete weiße Sesamsamen; Salz

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If you’re looking for a delicious side dish that’s both familiar and excitingly new, then Japanese potato salad is just the thing for you. This recipe takes the classic potato salad to a whole new level by combining its familiar creaminess with the refined flavours of Japanese cuisine. Whether as a side dish for a Bento Box, a barbecue, or simply as a snack between meals – this salad is incredibly versatile and delicious.

Japanese potato salad, known as Potato Sarada, is a unique take on the classic potato salad, blending Western influences with Japanese sophistication. Whilst traditional potato salads are often heavy and rich, the Japanese version stands out for its lighter texture and fresh flavour.

A hallmark of Japanese potato salad is the use of Kewpie mayonnaise, which gives the dish a particularly silky texture and a slightly sweet note. The finely sliced cucumber, carrots and onions incorporated into the salad provide a crisp bite and a pleasant freshness that sets it apart from the heavier Western versions.

What makes this Japanese potato salad recipe so special?

The secret of this recipe lies in the use of Kewpie Mayonnaise, a type of mayonnaise that is widely used and particularly popular in Japan. Kewpie Mayonnaise has a creamier consistency and a deeper, Umami-rich flavour than conventional mayonnaise, which gives the salad a distinctive and delicious touch.

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The combination with fine, fresh ingredients such as gherkins, carrots and hard-boiled eggs creates a harmonious blend of textures and flavours that makes Japanese potato salad a real highlight.

How to make Japanese potato salad yourself: Here’s how

Japanese potato salad is a delicious side dish that is very popular in Japanese cuisine. The combination of creamy Kewpie mayonnaise and fresh, crunchy ingredients creates a distinctive flavour that sets it apart from Western potato salads:

Floury potatoes
Carrot
Onion
Cucumber
Cooked ham
Hard-boiled eggs
Freshly chopped parsley

For the dressing:

Japanese mayonnaise
Karashi mustard
Rice vinegar
Sesame oil
Toasted white sesame seeds
Salt to taste

First, wash the potatoes thoroughly and boil them in a large saucepan of salted water for about 15 to 20 minutes until soft. Whilst the potatoes are boiling, finely chop the carrot and onion and slice the cucumber thinly. Sprinkle the cucumber slices with a little salt and leave to stand for 10 minutes.

Cut the ham into strips and roughly crush the eggs. For the dressing, mix Kewpie mayonnaise, Karashi mustard, rice vinegar, sesame oil and sesame seeds. Leave the cooked potatoes to cool, roughly mash them and mix with the prepared ingredients and the dressing. Finally, garnish with parsley and serve.

What goes well with Japanese potato salad?

Japanese potato salad goes wonderfully with a variety of dishes, particularly as part of a Japanese Bento or as a side dish to grilled meat such as yakitori (chicken skewers) or tonkatsu (pork cutlet). It also complements light fish dishes or can be enjoyed as a complete meal alongside a simple Miso soup and rice. Its freshness and light flavour make it an ideal accompaniment to any Japanese meal.

Do you have any questions about the recipe for Japanese potato salad, or would you like to share your results with the community? Simply leave a comment below this post. Have fun experimenting and enjoy!

Poteto Sarada

Serves 4 | 45 minutes | 251 kcal

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This Japanese potato salad is the perfect blend of creamy Kewpie mayonnaise and crunchy vegetables. A delicious side dish that livens up any Japanese meal!

Ingredients (serves 4)

* Add ingredients to basket 🪄

600 g potatoes (floury)
1 carrot
1 onion
1 cucumber
60 g cooked ham
2 eggs (hard-boiled)
a little freshly chopped parsley (for garnishing)

For the dressing:
100 g Japanese mayonnaise (im Shop ansehen)*
1 tsp Karashi mustard (im Shop ansehen)*
2 tbsp rice vinegar (im Shop ansehen)*
1 tbsp sesame oil (im Shop ansehen)*
1 tbsp toasted white sesame seeds (im Shop ansehen)*
salt

Useful tools:
Santoku knife (im Shop ansehen)
Yukihiara pot

Preparation (45 minutes)

Step 1

Prepare the ingredients for the Japanese potato salad. Please note that the eggs should already be cooked.

Step 2

First, wash the potatoes thoroughly so that they are clean and ready to cook. Fill a large saucepan with water, add 1 tbsp salt, and bring the water to the boil. Add the potatoes to the boiling water and leave them to simmer for about 15–20 minutes until they are soft and can be easily pierced with a fork. This ensures that the potatoes will be nice and creamy later on and will absorb the flavours well.

Japanese potato salad Passaggio 3: Chop the carrots and onions

Step 3

Whilst the potatoes are cooking, peel the carrot and the onion. Cut both in half lengthways, then slice them into small, fine pieces. This ensures the flavour is evenly distributed throughout the salad, so that every bite offers a good mix of the different ingredients.

Passaggio 4

Wash the cucumber thoroughly, cut it lengthways into four even quarters and then slice it thinly. Place the cucumber slices in a bowl, add 1 tsp of salt and leave to stand for about 10 minutes. The salt draws some of the water out of the cucumber and ensures that it remains crisp in the salad, without releasing too much moisture.

Japanese potato salad passaggio 5: Cut the ham and eggs

Step 5

While the cucumber is soaking, take the cooked ham and cut it into thin strips. The ham adds a savoury note to the salad and makes it particularly tasty.
Peel the hard-boiled eggs and roughly mash them with a fork. This gives you small pieces that blend well with the other ingredients and give the salad a lovely texture.https://1mal1japan.de/wp-content/uploads/2024/08/Japanese-Potato-Salad-Step-6-Preparing-the-Dressing-scaled.jpgJapanese Potato Salad Step 6: Preparing the DressingStep 6In a small bowl, mix together the mayonnaise, mustard, rice vinegar, sesame oil and sesame seeds. Season the dressing with a little salt until it has the desired flavour. This dressing gives the salad its typical Japanese flavour – creamy, slightly spicy and wonderfully balanced.https://1mal1japan.de/wp-content/uploads/2024/08/Japanischer-Kartoffelsalat-Passaggio-7-Kartoffeln-schaelen-und-stampfen-scaled.jpgJapanese potato salad Passaggio 7 Peel and mash the potatoesStep 7Once the potatoes are cooked, drain them and leave them in the pan to steam off and cool down a little. Then peel the potatoes and mash them roughly. Make sure a few chunks remain so that the salad has a nice texture.https://1mal1japan.de/wp-content/uploads/2024/08/Japanese-Potato-Salad-Step-8-Combine-Everything-scaled.jpgJapanese potato salad Step 8: combine everythingStep 8Now it’s time to bring everything together! Add the carrots, onions, gherkins, ham and eggs to a large bowl with the dressing. Mix everything well so that all the ingredients are evenly coated with the dressing.https://1mal1japan.de/wp-content/uploads/2024/08/Japanese-Potato-Salad-Step-9-Done.jpgJapanese Potato Salad Step 9 DoneStep 9Now add the potatoes and taste the salad – season to taste if necessary. A little more salt, mustard or rice vinegar, just to your taste.
Finally, garnish the potato salad with freshly chopped parsley and serve immediately. This salad tastes best when fresh, but you can also prepare it in advance and enjoy it later. Done – Itadakimasu!

https://youtu.be/HZ_18GaQrrk

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Japanischer Kartoffelsalat Schritt 6 Dressing zubereiten

6. Schritt

In einer kleinen Schüssel die Mayonnaise, Senf, Reisessig, Sesamöl und Sesam miteinander verrühren. Schmecke das Dressing mit etwas Salz ab, bis es die gewünschte Würze hat. Dieses Dressing verleiht dem Salat seinen typisch japanischen Geschmack – cremig, leicht würzig und wunderbar harmonisch.

Japanischer Kartoffelsalat Schritt 7 Kartoffeln schälen und stampfen

7. Schritt

Sobald die Kartoffeln gar sind, gieße sie ab und lasse sie im Topf noch etwas ausdampfen und abkühlen. Danach die Kartoffeln schälen und grob zerstampfen. Achte darauf, dass noch einige Stücke erhalten bleiben, damit der Salat eine schöne Textur bekommt.

Japanischer Kartoffelsalat Schritt 8 alles zusammenfügen

8. Schritt

Jetzt kommt alles zusammen! Gib die Möhren, Zwiebeln, Gurken, Schinken und Eier in eine große Schüssel mit dem Dressing. Mische alles gut durch, sodass alle Zutaten gleichmäßig mit dem Dressing überzogen sind.

Japanischer Kartoffelsalat Schritt 9 Fertig

9. Schritt

Füge jetzt noch die Kartoffeln hinzu und probiere den Salat – würze bei Bedarf nach. Ein bisschen mehr Salz, Senf oder Reisessig, ganz nach deinem Geschmack.
Zum Schluss den Kartoffelsalat mit frisch gehackter Petersilie garnieren und sofort servieren. Dieser Salat schmeckt am besten, wenn er frisch ist, aber du kannst ihn auch gut vorbereiten und später genießen. Fertig – Itadakimasu!