Japanese Potato Salad with Yukon Gold and Smoked Ham
A creamy Japanese-style potato salad featuring tender Yukon Gold potatoes, crisp vegetables, and savory smoked ham. The potatoes are partially mashed for varied texture, while rice vinegar adds subtle tang. Salted vegetables are squeezed dry for concentrated flavor without excess moisture. Hard-boiled eggs and scallions complete this satisfying side dish that pairs beautifully with grilled meats or serves as a hearty lunch. This version balances traditional Japanese techniques with accessible ingredients for a unique twist on classic potato salad.
Ingredients
- 1 Persian cucumber, halved lengthwise and thinly cut crosswiseEnglish cucumber1:1vegetable
seed and peel if desired
- 1 medium carrot, peeled and julienned
- ¼ cup red onion, minced
- kosher salt
- freshly ground black pepper
- 1 ½ pounds Yukon gold potatoes, peeled and cut into 3/4 inch cubes
- 3 tablespoons rice vinegar
- ½ cup mayonnaise
- 2 ounces smoked ham, dicedcooked bacon1:1meat
adds smoky flavor
- 1 hard boiled egg, diced
- 1 hard boiled egg yolk, diced
- 1 teaspoon granulated sugar
- 2 scallions, thinly sliced
Instructions
- 1
Toss together cucumber, carrot, onion, and salt in a bowl and set aside
- 2
Add potatoes and salt to saucepan and cover with water by 1 inch
- 3
Bring to a boil then reduce heat and simmer until fork tender
- 4
Drain potatoes and transfer to large bowl
- 5
Mash half of the potatoes coarsely using a fork
- 6
Stir in vinegar and pepper then let cool
- 7
Rinse vegetables in strainer with water
- 8
Squeeze vegetables by hand to remove as much liquid as possible
- 9
Add vegetables to potatoes
- 10
Add mayonnaise, ham, eggs, and sugar
- 11
Fold ingredients together and season with salt and pepper to taste
- 12
Sprinkle with scallions
Tips
Salt the vegetables and squeeze out moisture to prevent watery salad and concentrate flavors.
Partially mash potatoes while warm for better texture - some smooth, some chunky pieces.
Let potatoes cool before adding mayonnaise to prevent it from breaking or becoming oily.
Good to Know
Refrigerate covered up to 3 days. Stir before serving as ingredients may separate.
Can be made 1 day ahead. Add scallions just before serving for best color and texture.
Serve chilled or at room temperature as a side dish for grilled meats or barbecue.
Common Mistakes
Don't skip squeezing liquid from vegetables to avoid watery salad.
Don't add mayonnaise to hot potatoes or it may break and become oily.
Substitutions
Dairy-Free Swaps
General Alternatives
adds smoky flavor
FAQ
Can I make this without the ham for vegetarians?
Yes, simply omit the ham or substitute with diced firm tofu for protein and texture.
What if I don't have Persian cucumbers?
Use English cucumber, removing seeds and peeling if the skin is tough or bitter.
How long will this potato salad keep in the refrigerator?
Store covered for up to 3 days, stirring before serving as separation is normal.