Creamy Japanese Potato Salad Made in the Instant Pot

Make this Japanese Potato Salad for your next potluck! Super easy and delicious version of potato salad.

Instant Pot Japanese Potato Salad

Japanese potato salad is a favorite side at many Japanese restaurants — creamy, slightly sweet, and comforting. This Instant Pot version is quick to prepare, can be made a day ahead, and is perfect for potlucks or work parties.

What gives this salad its Japanese character is the use of Kewpie mayonnaise. Japanese mayonnaise is made with apple or rice vinegar instead of distilled vinegar and uses only egg yolks, which creates a richer, thicker, and slightly sweeter mayonnaise. If you can find Kewpie locally it’s often cheaper than ordering online.

Ingredients

• non-stick cooking spray
• 2 eggs
• 4 russet potatoes
• 1 carrot
• 1 teaspoon salt (plus more for seasoning to taste)
• 2 slices black forest ham, diced
• 1 cup corn
• 2 teaspoons rice vinegar
• 5–6 tablespoons Japanese Kewpie mayonnaise

Equipment

• Instant Pot or electric pressure cooker
• trivet or steamer basket
• potato masher
• paper towels
• silicone egg mold or small heatproof dish (optional)

How to Make Japanese Potato Salad in the Instant Pot

1. Prepare the eggs: Add 1 cup of water to the Instant Pot and place the trivet inside. Spray a silicone egg mold or small heatproof dish with non-stick spray and crack two eggs into it. Place the mold on the trivet and cook on high pressure for 6 minutes. Quick release when finished, then remove and set aside to cool.

2. Cook the potatoes: While the eggs cook, peel and dice the potatoes into roughly 1.5-inch cubes. When the Instant Pot is free, add 1 cup of water, the trivet or steamer basket, and the diced potatoes. Cook on high pressure for 7 minutes and quick release when done. Drain any excess water.

3. Prepare the carrot: Thinly slice the carrot, place the slices on a paper towel, and sprinkle with a little salt. Let sit 5–8 minutes so the salt draws out excess moisture, then pat dry with another paper towel.

4. Mash the potatoes: When the potatoes are cooked, roughly mash them with a potato masher, leaving some small chunks for texture — you don’t want completely smooth mashed potatoes.

5. Season and combine: Season the mashed potatoes with salt and pepper to taste, then add the rice vinegar and gently mix. Chop the cooked eggs and fold them into the potatoes along with the drained carrots, diced ham, corn, and Kewpie mayonnaise. Mix until combined but still slightly chunky.

6. Chill or serve: You can serve the salad immediately at room temperature or chill it in the fridge for a few hours. The flavors meld and improve when chilled. Store leftovers in an airtight container for up to 3 days.

Recipe Details

Nutrition (per serving, approximate)

• Calories: 252 kcal
• Carbohydrates: 33 g
• Protein: 8 g
• Fat: 11 g
• Sodium: 594 mg

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