Instant Pot Japanese Potato Salad Recipe

July 24, 2018Van
Blog post

Prep time: 15 minutes

Cook time: 4 minutes

Serves: 6

My favorite potato salad has to be Japanese Potato Salad, its creamy, slightly tangy and the carrots and cucumber give it a wonderful texture and flavor. Kewpie Mayonnaise is a must have for this recipe! If you haven’t tried Japanese Mayo before, you’re missing out – it’s so much better than your standard Hellmann’s or Best Foods because of the higher content of egg yolks and unique blend of spices.  I’m sharing a very basic recipe, you can also add chopped hard boiled eggs or chopped ham if you prefer.

The version on the left is made in Japan and you can typically find it at Asian Markets or purchase online here, the version on the right is made in the U.S. has a slightly different flavor, but you’ll have an easier time finding it in regular grocery stores or purchase online here.Instant Pot Japanese Potato Salad Recipe

This steamer basket (purchase here) is awesome, it works perfectly with the Instant Pot and makes it a breeze to lift the potatoes in and out of the pot.Instant Pot Japanese Potato Salad Recipe

If you want to include chopped hard boiled eggs in your potato salad, just place them on top of the potatoes in the basket, they will be perfectly hard boiled when the potatoes are done cooking, place into a bowl of ice water to cool them before chopping. 

4 Minutes High Pressure and Quick Release for the PotatoesInstant Pot Japanese Potato Salad Recipe Instant Pot Japanese Potato Salad Recipe

Be sure to click on the accessories list below to get the most out of your Instant Pot.
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Print Recipe

Instant Pot Japanese Potato Salad Recipe

  • Prep time: 15 minutes
  • Cook time: 4 minutes
  • Serves: 6


  • 2 Pounds Russet or Gold Potatoes, peeled and diced into ½ inch cubes
  • ½ Cup Kewpie Mayonnaise
  • 3 Tablespoons Diced Onions
  • ½ Carrot, peeled and grated or sliced very thin (about ¼ Cup)
  • 2 Large Eggs, (optional)
  • 1 Japanese Cucumber, thinly sliced, you can substitute with ½ an English Cucumber
  • 1½ Teaspoon Kosher Salt, divided
  • ½ Teaspoon Granulated Sugar
  • 1½ Teaspoons Rice Vinegar, or substitute with Apple Cider Vinegar


  • 1)

    Sprinkle ½ a Teaspoon of Kosher Salt over the cucumber slices and toss to coat evenly. Set them aside in a bowl for about 10 minutes while the salt draws out the liquid from the cucumber slices. Rinse off the salt from the slices with water and place them into a kitchen towel or a few pieces of paper towels, wrap them up and squeeze out the excess liquid. This step prevents your potato salad from getting watery and mushy.

  • 2)

    Place the diced potatoes into your steamer basket (purchase here), then place the 2 Large Eggs on top of the Potatoes, pour 1 Cup of Water into your Instant Pot, place the steamer basket into the Instant Pot, close the lid and switch the knob to Sealing.

  • 3)

    Choose High Pressure / Manual and set for 4 Minutes. As soon as the timer goes off, do a quick release of the steam by carefully moving the knob to Venting. Once the pin drops open your lid. Lift out your steamer basket and let the potatoes cool and drain for a few minutes. Place the eggs into a bowl of ice water for 5 minutes too cool – then peel and chop.

  • 4)

    In a large bowl, add ½ Cup of Kewpie Mayonnaise, 1 Teaspoon of Kosher Salt, ½ Teaspoon of Sugar and 1½ Teaspoon of Rice Vinegar. Stir to mix well. Add the Potatoes, Chopped Eggs, Diced Onions, Grated Carrots and Cucumber slices and toss gently with a large spoon. Some people also like to add chopped ham as well. Taste and season with more salt if needed or add more mayo if you like it creamier. Refrigerate uncovered for 2 hours before serving. If you have left overs, cover and store in the refrigerator, it will stay good for 2 days. Enjoy!

↓ Supplies to make this recipe ↓


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