Potato salad is a beloved side dish in Japan, made by mixing boiled potatoes with ingredients like vegetables and ham, and tossing everything in Japanese mayonnaise. While found globally, the Japanese version is known for its mashed texture and the rich flavor of Japanese-style egg yolk–based mayo. The vinegar in the mayo enhances the natural sweetness of the potatoes, while giving it a refreshing aftertaste.
Japan’s potato salad dates back to the Meiji era, when a vinaigrette-style dish was first introduced from the West. Later, during the Taisho era, a recipe using mayonnaise was developed at the Imperial Hotel. It gained household popularity in the Showa era alongside the spread of mayonnaise.
Though common add-ins include carrots, cucumbers, and onions, regional variations are abundant—featuring everything from pickled vegetables and lotus root to bitter melon, herring roe, and even salted squid.
This version simplifies the process using just potatoes and canned tuna, skipping other veggies for a fast, no-fuss side dish. The addition of miso adds a uniquely Japanese twist that pairs perfectly with mayo.
10 minutes
Misato
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 medium potatoes
- 1 can tuna, lightly drained
- 1 tbsp. miso paste
- 1 tbsp. Japanese mayonnaise
- Chopped green onions, to taste (optional)
- Ground black pepper, to taste (optional)
INSTRUCTIONS
- 1
Cut the potatoes into bite-sized chunks. Loosely cover with plastic wrap and microwave at 600W for 3–4 minutes until tender. Roughly mash with a fork while still warm.
- 2
Once the potatoes have cooled slightly, add the drained tuna, miso paste, and mayonnaise. Mix well. Top with chopped green onions and black pepper if desired.
RecipeID
148
Tips & Notes
・If the potatoes aren’t tender after microwaving, heat in 30-second increments.
・Lightly drain the tuna—no need to remove all the oil.
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