Instant Pot Japanese Potato Salad Recipe – FOOD is Four Letter Word (2024)

July 24, 2018Van

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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 basic recipe, you can also add 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.

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.

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 Potatoes

Ingredients

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 sliced very thin, pat them dry with a paper towel
2-3 Large Eggs
1 Japanese Cucumber, thinly sliced, you can substitute with ½ an English Cucumber
1½ Teaspoon Kosher Salt, divided
1 Teaspoon Granulated Sugar, divided
1½ Teaspoons Rice Vinegar, or substitute with Apple Cider Vinegar

Method

1)
Sprinkle ½ a Teaspoon of Kosher Salt & ½ a Teaspoon Sugar 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)
Pour 1 Cup of Water into your Instant Pot. Place the diced potatoes into your steamer basket (purchase here),place the 2 Large Eggs on top of the Potatoes and put the steamer basket into the Instant Pot, close the lid.
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 10 minutes. Place the eggs into a bowl of ice water for 5 minutes too cool – peel, separate the eggs yolks & set aside and chop the egg whites.
*Optional, some people prefer the potatoes really dry, so the potato salad doesn’t turn out mushy. You can place the potatoes onto a baking sheet & place into 350F oven for 5 minutes to help dry them out
See Also
Cornflake Cookies {Easy No Bake Recipe!} - Belly Full
4)
In a large bowl, add ½ Cup of Kewpie Mayonnaise, cooked Egg Yolks, 1 Teaspoon of Kosher Salt, ½ Teaspoon of Sugar, 1½ Teaspoon of Rice Vinegar and stir to mix well. Add the Potatoes and Chopped Eggs White,Diced Onions, sliced Carrots and Cucumber slices and toss with a large spoon & slightly mash some of the potatoes. You can also add chopped ham or imitation crab (kani-kamaboko) if you prefer. Taste and season with more salt if needed. Refrigerate uncovered for 1 hour 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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Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here. Subscribe to my YouTube & Instagram below to get updates when I post a new recipe.
-Van

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