Instant Pot Japanese Potato Salad

Japanese Potato Salad | instant pot Japanese Potato Salad recipe

Step-by-Step Guide on how to make Instant Pot Japanese Potato Salad. Creamy, fluffy, and umami-tangy-sweet mashed potato salad. Easy to make with pantry ingredients. Great for kid-friendly family meals, lunch boxes, picnics, BBQs, parties, potlucks, and more!

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japanese potato salad recipe

Japanese Potato Salad (ポテトサラダ)

Japanese potato salad is a popular Japanese appetizer, side dish, or snack. 

Inspired by Western potato salad, it’s made with potatoes, eggs, vegetables, ham, Japanese rice vinegar, and Japanese mayo.

Compared to American style potato salad, Japanese style potato salad’s potatoes are roughly mashed.

instant pot Japanese Potato Salad

What We Look for in a Tasty Japanese Potato Salad

From flavors to textures, we want our Japanese Style Potato Salad to be exciting and satisfying to eat!

  • Potatoes: Roughly mashed potatoes are seasoned, fluffy, soft, and creamy with some chunks for a heartier texture. Not dry, crumbly, soggy, or watery.
  • Seasoning: Balanced combination of flavors – sweet, tangy, umami, smoky, creamy, earthy. The dressing’s texture is rich yet light – not just plain mayo taste.
  • Mix-in Ingredients: Add refreshing crunch, flavors, and mouthfeel, yet not overpowering.
  • Potato and Mix-in Ingredients Ratio: Use an appropriate ratio so there won’t be too much or too little mix-in ingredients.

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How to Make Instant Pot Japanese Potato Salad

best japanese potato salad

Deep Poaching Technique: 4 Cups (1L) of Cold Tap Water is Not a Typo!

4 Cups of Water is not too much water for this Japanese potato salad recipe! Because we’re using the deep poaching technique.

For best results, submerge all the potatoes in the water when cooking.

From our experiments, this method is proven to cook the potatoes more evenly, and won’t come out soggy or watery, with the potatoes being more seasoned to the core.

Pressure Cooking Method: Low Pressure 1 minute + Quick Release

Don’t worry! The total cooking time will be more than 1 minute. Since it takes over 20 minutes to get up to pressure, we mostly use the heat generated during this “building pressure” stage to cook the eggs and potatoes.

Here are the Japanese Potato Salad Ingredients:

Japanese Potato Salad Ingredients

Japanese Potato Salad Ingredients

Potatoes. We used russet potatoes, a starchy potato, to develop this easy Japanese potato salad recipe. It yields a fluffy creamy smooth texture with some weight.

Dashi Powder (粉末だし). Not a common ingredient in Japanese Potato Salad. But it’s our little secret umami booster!

Unseasoned Japanese Rice Vinegar (米酢). For our recipe, make sure you’re using Unseasoned Japanese Rice Vinegar, not “Seasoned” Rice Vinegar or Sushi Vinegar. Keep in mind different brands can vary in acidity level, flavors, and aroma. So adjust accordingly.

Japanese Mayonnaise. We tested our recipe with Kewpie Japanese Mayo and Nisshin Egg-Free Japanese Mayo. They both work and offer slightly different flavor profiles. For best results, use the Kewpie Mayo because the taste is noticeably richer.

White Onion and Cucumber. We used Persian cucumbers, but other types of cucumbers also work. Thinly slice, salt them, and let them sit for 10 to 15 minutes to draw out the moisture. So their moisture won’t water down the potato salad.

Other Mix-in Ingredients. This Japanese potato salad with egg recipe is versatile. It works well with many mix-in ingredients like:

  • Corn kernels
  • Chopped imitated crab meat
  • Peas, String beans
  • Apple, Raisins
  • Smoky bacon
Step 1

Cook Cubed Potato in Instant Pot

Peel and wash the potatoes.

Roughly cut the potatoes into 1″ cubes.

Amy + Jacky’s Pro Tip: With Japanese Potato Salad, you don’t have to worry about cutting perfectly even cubed potatoes. Because we’ll be roughly mashing the cooked potatoes later.

Add 2½ teaspoons (17.5g) fine table salt, 1½ teaspoons (6g) dashi powder, 1 tablespoon (15ml) Unseasoned Japanese rice vinegar, and 4 cups (1L) cold tap water in an Instant Pot. Give it a quick mix.

add dashi powder and salt

Submerge all the cubed potatoes in the water mixture.

Then layer 2 large eggs on top of the potatoes.

pressure cook potatoes and eggs

Close the lid, then turn Venting Knob to Sealing Position.

Pressure Cook Time: Pressure Cook Cubed Potatoes and Eggs at Low Pressure for 1 minute, then immediately Quick Release.

Pressure Cook at Low Pressure for 1 minute

Step 2

Prepare Remaining Ingredients

Amy + Jacky’s Tips! While the potatoes and eggs are cooking, prepare the remaining ingredients. Don’t put away the knife and chopping board yet because you’ll need them later for chopping the hard boiled eggs.

diced and sliced ingredients

Finely slice carrots and cucumber as best as you can with a knife or mandoline.

Finely dice half of a small white onion.

sliced carrots, sliced cucumber, diced ham

Sprinkle a pinch of salt on the diced white onion and a pinch of salt on the thinly sliced cucumber. Give them a quick mix and let them sit for 10 to 15 minutes to draw out the moisture.

Step 3

Drain Potatoes and Ice Bath Eggs

Open the lid carefully as soon as the Instant Pot finishes the quick release.

pressure cooked potatoes and eggs in Instant Pot

Put the two eggs in ice-cold water or an ice bath.

ice bath eggs

Drain the cubed potatoes with a mesh strainer.

Let the cubed potatoes drain and cool for a few minutes.

drain potatoes

Place the cubed potatoes in a large mixing bowl or inner pot.

Add 1 tablespoon (15ml) unseasoned Japanese rice vinegar to the cubed potatoes. Gently give it a quick mix.

Let the cubed potatoes cool to room temperature as you continue to prepare the other ingredients.

Step 4

Mash Potatoes & Chop Hard Boiled Eggs

Set aside a quarter of the cubed potatoes in another mixing bowl.

Roughly mash the rest of the cubed potatoes with a potato masher.

Amy + Jacky’s Pro Tips! We’re saving some of the cubed potatoes for later to add texture and mouthfeel to the Japanese egg potato salad.

mash potatoes

Peel the two eggs and roughly chop them up.

chop eggs

Squeeze out the excess liquid from the cucumber and white onions. There will be a lot of liquid. You can use a paper towel to soak up the liquid.

squeeze water out of sliced cucumber

Step 5

Combine and Make Japanese Potato Salad

Add the previously set aside cubed potatoes (from Step 4) to the roughly mashed potatoes.

Add the chopped eggs, sliced carrots, sliced cucumber, sliced green onions, diced onions, and diced ham to the potatoes.

japanese potato salad with egg

Add 1 tablespoon (15g) Dijon mustard and ½ cup (125g) Japanese mayonnaise to the potatoes.

Gently fold the ingredients together to make Japanese potato salad.

how to make japanese potato salad

Taste and season the Instant Pot Japanese potato salad with more salt and black pepper. For reference, we lightly added some black pepper and no extra salt.

Serve the deliciously creamy Japanese style potato salad warm or chilled, then enjoy~

Amy + Jacky’s Tips – Potato Salad Serving Temperature:

  • Served Warm: More smooth and creamy than the chilled potato salad – like warm mashed potatoes
  • Served Chilled: More refreshing potato salad with more textures (vegetables have more crunch), yet the mashed potatoes are still creamy smooth

easy japanese potato salad

What to Serve with Japanese Potato Salad

Easy Japanese potato salad is a great appetizer, side dish, and snack. Not only is it a delicious way to complement a meal, but it’s also a popular dish for parties, BBQs, potlucks, and picnics.

Here are some tasty Japanese dishes you can serve with Japanese Style Potato Salad:

Main Dishes:

Side Dishes: Miso Soup, Ramen Egg, Chawanmushi 茶碗蒸し

Enjoy Instant Pot Japanese Potato Salad~

5 from 1 vote

Instant Pot Japanese Potato Salad

Author: Amy + Jacky
Creamy, fluffy, and deliciously flavorful Japanese Potato Salad. Easy to make with pantry ingredients. Great for family meals, lunch boxes, picnics, BBQs, parties, potlucks, and more!
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Servings 6 - 8
Total Time 45 minutes
Rate this Recipe

Ingredients

  • 3 pounds russet potatoes , peeled and roughly cut into 1-inch cubes
  • teaspoons (17.5g) fine table salt
  • teaspoons (6g) dashi powder
  • 2 tablespoons (30ml) unseasoned Japanese rice vinegar
  • 4 cups (1L) cold tap water
  • 2 large or extra large eggs
  • 45 g carrots , thinly sliced
  • 1 (70g) small cucumber , thinly sliced and salted
  • ½ (45g) small white onion , finely diced and salted
  • ½ stalk (4.5g) green part of green onions , finely sliced
  • 2 slices (40g) ham , diced
  • 1 tablespoon (15g) Dijon mustard
  • ½ cup (125g) Japanese mayonnaise
  • Salt and black pepper to taste

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Instructions 

  • Cook Cubed Potatoes and Eggs in Instant Pot: Peel and wash potatoes. Roughly cut potatoes into 1" cubes.
    Amy + Jacky's Pro Tip: You don't have to cut perfectly even cubed potatoes because we'll be mashing the cooked potatoes later.
    Add 2½ tsp (17.5g) fine table salt, 1½ tsp (6g) dashi powder, 1 tbsp (15ml) Japanese rice vinegar, and 4 cups (1L) cold tap water in Instant Pot. Give it a quick mix.
    Submerge all cubed potatoes in the water mixture. Then layer 2 large eggs on top of the potatoes.
    Close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at Low Pressure for 1 minute, then immediately Quick Release.
  • Prepare Remaining Ingredients: While the potatoes and eggs are cooking, prepare the remaining ingredients.
    Finely slice carrots and cucumber as best as you can with a knife or mandoline. Finely dice half of a small white onion.
    Sprinkle a pinch of salt on diced white onion and a pinch of salt on thinly sliced cucumber. Give them a quick mix and let them sit for 10 to 15 minutes to draw out the moisture.
  • Drain Potatoes and Ice Bath Eggs: Open the lid carefully as soon as the Instant Pot finishes the Quick Release.
    Put the two eggs in an ice bath.
    Drain cubed potatoes with a mesh strainer. Let cubed potatoes drain and cool for a few minutes.
    Place cubed potatoes in a large mixing bowl. Add 1 tbsp (15ml) Japanese rice vinegar to the cubed potatoes. Gently give it a quick mix. Let cubed potatoes cool to room temperature as you continue to prepare other ingredients.
  • Mash Potatoes & Chop Hard Boiled Eggs: Set aside a quarter of the cubed potatoes in another mixing bowl.
    Roughly mash the rest of the cubed potatoes with a potato masher.
    Amy + Jacky's Pro Tips: We're saving some of the cubed potatoes for later to add a heartier texture to the potato salad.
    Peel the two eggs and roughly chop them.
    Squeeze out the excess liquid from the cucumber and white onions. There will be a lot of liquid. You can soak up some of the liquid with paper towel.
  • Make Japanese Potato Salad: Add the previously set aside cubed potatoes (from Step 4) to the roughly mashed potatoes.
    Add the chopped eggs, sliced carrots, sliced cucumber, sliced green onions, diced onions, and diced ham to the potatoes. Add 1 tbsp (15g) Dijon mustard and ½ cup (125g) Japanese mayonnaise to the potatoes. Gently fold the ingredients together to make Japanese potato salad.
    Taste and season the potato salad with more salt and black pepper. For reference, we lightly added some black pepper and no extra salt. Serve and enjoy~

Notes

1. Deep Poaching Technique: 4 Cups of Water is not too much water because we’re using the deep poaching technique. From our experiments, this method is proven to cook the potatoes more evenly and won't come out soggy or watery, with the potatoes being more seasoned to the core. 
2. Low Pressure 1 Minute Method: Since it takes over 20 minutes to get up to pressure, we mostly use the heat generated during this "building pressure" stage to cook the eggs and potatoes.
3. Dashi Powder: Our secret umami booster. You may omit it if you can't find any. The salad will still be tasty.
4. Unseasoned Japanese Rice Vinegar (米酢): Seasoned Rice Vinegar or Sushi Vinegar will offer a different flavor profile. Different brands of vinegar can vary in acidity level, flavors, and aroma. So adjust accordingly.
5. Japanese Mayonnaise: Kewpie Japanese Mayo works best. We tested the recipe with Nisshin Egg-free Japanese Mayo, the flavors are not as rich. It still works but offers a slightly different flavor profile.
6. White Onion and Cucumber: We used Persian cucumbers, but other types of cucumbers also work. Make sure to salt them and let them sit for 10 to 15 minutes to draw out the moisture. So their moisture won't water down the salad.
7. Other Mix-in Ingredients: This Japanese potato salad is versatile. You can add ingredients such as corn kernels, chopped imitated crab meat, peas, string beans, apples, raisins, and smoky bacon. For reference, you can add 45g of mix-in ingredients. But be mindful of the potato and mix-in ingredients ratio.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Calories: 265kcal
Course: Appetizer, Breakfast, Brunch, Salad, Side Dish, Snack
Cuisine: Asian, Japanese
Keyword: best japanese potato salad, easy japanese potato salad, Japanese Potato Salad

Nutrition

Calories: 265kcal | Carbohydrates: 32g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 932mg | Potassium: 786mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1026IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 2mg
Japanese Potato Salad | instant pot Japanese Potato Salad recipe
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