Name: Creamy Japanese Potato Salad (Authentic Recipe)
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 2
Cuisine: US
Ingredients: 1 Japanese cucumber, thinly sliced; Salt and ground black pepper to taste; 4 small potatoes, sliced into 1/2-inch circles; 3 eggs; 1 cup imitation crabmeat, shredded; 0.5 cup whole-kernel corn; 3 tablespoons Japanese mayonnaise, or more to taste; 1.5 teaspoons rice vinegar

Crab Salad

Japanese Potato Salad

Oct 1, 2025
by Agustina Kulas
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

15 mins
COOK TIME

20 mins
TOTAL TIME

1 hrs 10 mins
SERVING

2 People
VIEWS

0

This Japanese Potato Salad is a delightful twist on the classic, blending creamy textures with subtle Asian flavors. Crisp cucumber, sweet corn, and savory crab mingle with tender potatoes and eggs, all bound together by tangy rice vinegar and rich Japanese mayonnaise. It's a refreshing and satisfying side dish perfect for any occasion.

Ingridients

Adjust Servings

1 Japanese cucumber, thinly sliced

Salt and ground black pepper to taste

4 small potatoes, sliced into 1/2-inch circles

3 eggs

1 cup imitation crabmeat, shredded

0.5 cup whole-kernel corn

3 tablespoons Japanese mayonnaise, or more to taste

1.5 teaspoons rice vinegar

Nutrition

Carbohydrate

87 g
Cholesterol

304 mg
Fiber

10 g
Protein

25 g
Saturated Fat

5 g
Sodium

1039 mg
Sugar

13 g
Fat

25 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

Place sliced cucumber in a bowl and sprinkle with a bit of salt. Let sit until tender, about 5 minutes. Squeeze cucumber to remove excess water. Place drained cucumber in a small bowl.

02

Step

15 mins

Place potatoes in a pot and rinse to remove extra starch. Drain. Add fresh water to cover. Add eggs and 1/2 teaspoons salt. Place pot over high heat and bring to a boil. Reduce heat to medium and cook until potatoes are tender, 10 to 15 minutes.

03

Step

0 mins

Transfer cooked eggs to a bowl filled with cold water. Drain potatoes well and return them to the empty pot. Season with salt and black pepper and mash potatoes while still hot; leave some chunks for texture. Peel eggs, cut into chunks, and add to the pot with the potatoes. Add cucumber, imitation crab, and corn. Add mayonnaise, vinegar, salt, and black pepper to taste.

04

Step

30 mins

Chill potato salad before serving, about 30 minutes.

For an extra layer of flavor, try adding a teaspoon of Dijon mustard to the mayonnaise before mixing. If you don't have Japanese mayonnaise, regular mayonnaise works well, but consider adding a touch of sugar for sweetness.
Feel free to adjust the amount of mayonnaise and rice vinegar to suit your taste. Some people prefer a tangier salad, while others like it creamier.
This potato salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will meld together beautifully over time.

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Agustina Kulas

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Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.