Ever heard of potato salad being a comfort food in Japan? It totally is! Known as potesara, you’ll find it everywhere—from bento boxes to convenience stores and supermarkets.

It’s a super popular, home-style dish that every family makes a little differently. Our version brings that cozy, comforting flavor right to your kitchen with a creamy, tangy, and slightly sweet taste that’s a fun and delicious change-up from the usual. It’s a wonderful, high-quality recipe that’s perfect for introducing your family to a new favorite.

What makes this potato salad special is its texture—we mash some of the Little Potatoes for creaminess while leaving others in chunks. And feel free to make it your own! If you don’t have rice vinegar, a little apple cider vinegar will work in a pinch. You can also toss in some more diced ham or a chopped hard-boiled egg to make it extra hearty.

On-the-Go Tips:

This salad is a lunchbox hero! It’s delicious served chilled or at room temperature, making it perfect for school lunches or as a tasty side for a family picnic. The creamy texture holds up really well, so it’s a great make-ahead option.

Kid-Friendly Fun:

This is a fun one for getting the kids involved in the kitchen!

  • Mashing Masters: Let your little ones take charge of mashing the boiled Little Potatoes. It’s a fun and satisfying task!
  • Stirring Squad: Once all the ingredients are in the bowl, hand over a big spoon and let them do the final mix. They’ll love seeing all the colors come together.
Prep
20 mins
Cook
10 mins
Serves
8
Ingredients
10
Keep screen awake while cooking

Equipment

  • Pot
  • Medium bowl

Ingredients

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  • 1 lb Little Yellows™ (or your favorite Little Potato variety)
  • 2 Tbsp distilled vinegar
  • 1 large cucumber
  • 1 Tbsp salt
  • 3 cups water
  • 1 carrot, sliced and quartered
  • 1/2 cup corn
  • 3 slices deli ham
  • 1 Tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Step 1

    Add Little Potatoes to a large pot and cover with cold water and distilled vinegar. Bring to a boil and cook until fork tender, about 15 minutes.

  • Step 2

    While still warm, lightly mash the potatoes with a fork or masher, leaving some small chunks for texture.

  • Step 3

    Slice the cucumbers and cover with salt in a medium bowl. Pour three cups of water over cucumbers and salt and let sit for 10 minutes to draw out excess moisture. After soaking, rinse under cold water and squeeze gently with your hands or paper towel to remove as much water as possible.

  • Step 4

    Slice and quarter the carrots and set aside.

  • Step 5

    In a large mixing bowl, add the cooled mashed potatoes, drained cucumbers, carrots, corn, and sliced deli ham. Add Dijon mustard, salt, and pepper. Mix gently until everything is evenly coated and combined.

  • Step 6

    Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Serve chilled as a side dish.