Instant Pot Japanese Potato Salad Recipe

Make this Japanese Potato Salad for your next potluck! Super easy and a delicious twist on classic potato salad.

Instant Pot Japanese Potato Salad

Japanese potato salad is a popular side dish in many Japanese restaurants, and it’s easy to see why. It’s creamy yet slightly sweet, with a texture that’s softer than some Western versions but still nicely textured. This Instant Pot method speeds up the process and keeps the potatoes tender without overcooking.

The distinctive flavor comes from Japanese mayonnaise (often sold under the Kewpie brand), which typically uses apple or rice vinegar and only egg yolks. That gives the mayo a richer, slightly sweet taste and a thicker consistency compared with standard mayonnaise.

This recipe is ideal for potlucks and work gatherings because it can be prepared a day ahead and served chilled. It stores well in the refrigerator for up to three days.

What You’ll Need to Make Japanese Potato Salad

• Non-stick cooking spray
• 2 eggs
• 4 russet potatoes
• 1 carrot
• 1 teaspoon salt (plus more to taste)
• 2 slices black forest ham, diced
• 1 cup corn (canned or cooked)
• 2 teaspoons rice vinegar
• 5 to 6 tablespoons Japanese kewpie mayonnaise

How To Make Japanese Potato Salad in the Instant Pot

Using an Instant Pot makes cooking the eggs and potatoes quick and hands-off.

1. Cook the eggs: Pour 1 cup of water into the Instant Pot and place the trivet. If you have a silicone egg mold, spray it with non-stick spray and crack two eggs into it; otherwise, you can place whole eggs directly on the trivet. Cook on high pressure for 6 minutes, then quick-release. Remove and let cool.
2. Cook the potatoes: While the eggs cook, peel and cut the potatoes into roughly 1.5-inch cubes. Add another cup of water to the Instant Pot, place the trivet or a steamer basket and the potatoes inside. Cook on high pressure for 7 minutes, then quick-release.
3. Prepare the carrot: Thinly slice the carrot, place the slices on a paper towel, and sprinkle lightly with salt. Let sit 5–8 minutes to draw out excess moisture, then blot dry.
4. Mash the potatoes: Drain the cooked potatoes and return them to a bowl. Roughly mash with a potato masher, leaving a few small chunks for texture—this salad should not be completely smooth.
5. Season and mix: Season the warm potatoes with a pinch of salt and pepper if desired, then stir in the rice vinegar. Gently mix to distribute.
6. Combine the ingredients: Chop the cooled eggs and add them to the potatoes along with the sliced carrot, diced ham, corn, and Japanese mayonnaise. Fold everything together gently until combined. Taste and adjust seasoning as needed.
7. Chill or serve: Serve immediately at room temperature or chill in the refrigerator for a few hours before serving. The flavors meld nicely when chilled.

Recipe

Nutrition

Calories: 252 kcal | Carbohydrates: 33 g | Protein: 8 g | Fat: 11 g | Saturated Fat: 2 g | Cholesterol: 65 mg | Sodium: 594 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 1854 IU | Vitamin C: 10 mg | Potassium: 730 mg

Find more recipes and updates on Instagram: @onepotonlyrecipes and on Facebook: One Pot Only