Viral Japanese Potato Salad

This viral Japanese potato salad is my take on the high-protein version that’s been all over social media lately. It combines creamy potatoes, eggs, chicken, cucumber, and green onions with a Greek yogurt dressing for a filling, fresh spin on Japanese-style potato salad.

Why I Love This Japanese Potato Salad Version

I’ve been really into high-protein recipes lately, from my high protein cucumber salad to all kinds of easy protein-packed lunches, so this recipe immediately caught my attention. I first came across the idea in a viral Instagram reel from @raziyyz, and as soon as I saw the potatoes, eggs, chicken, cucumber, and creamy Greek yogurt dressing together, I knew I had to try my own version.

What I love about this one is that it takes the creamy, slightly mashed texture of Japanese-style potato salad and turns it into something filling enough to eat as a meal. The chicken and eggs add plenty of protein, the cucumber and green onions keep it fresh, and the Greek yogurt dressing still gives you that creamy potato salad texture without relying entirely on mayonnaise.

Ingredients You'll Need

For the potato salad:

• 3 small Yukon gold potatoes, boiled
• 3 hard boiled eggs
• ½ cucumber, thinly sliced
• ¼ cup green onions, sliced
• ¾ cup cooked chicken, cubed

For the dressing:

• ¼ cup full-fat plain Greek yogurt
• 1 tablespoon yellow mustard or Dijon mustard
• 2 tablespoons Kewpie mayonnaise
• ¼ cup milk
• 1 teaspoon honey
• Salt, black pepper, and chili flakes, to taste
• 1 tablespoon vinegar, optional

Ingredient Notes That Make This Japanese Potato Salad Better

• Potatoes: Use a potato that gets soft and creamy when boiled, since part of the texture comes from lightly mashing the potatoes into the dressing while still leaving some chunks. I like using Yukon gold potatoes.
• Greek yogurt: This replaces a large portion of the mayonnaise while keeping the dressing creamy and adding extra protein. I use full-fat plain Greek yogurt for the best texture and flavor.
• Chicken: Adding cooked chicken is what turns this from more of a side dish into a filling high-protein lunch or dinner. Use simply seasoned chicken so it doesn’t overpower the dressing.
• Cucumber: Slice it thinly so it blends into the salad instead of dominating each bite. If your cucumber is especially watery, pat the slices dry before mixing them in.
• Mayonnaise: I still use a little mayo along with the Greek yogurt because it gives the dressing that richer potato-salad flavor. Kewpie mayo is my favorite option to lean into the Japanese-style flavor.
• Mustard: Yellow mustard gives the dressing a milder, slightly tangier flavor, while Dijon tastes a little sharper. Either works, so use whichever you prefer.

How to Make Japanese Potato Salad

Step 1: Make the dressing

In a large bowl, whisk together the Greek yogurt, mustard, mayonnaise, milk, honey, salt, black pepper, chili flakes, and vinegar, if using, until smooth and creamy.

Step 2: Combine Everything

Add the cooked potatoes, eggs, chicken, sliced cucumber, and green onions to the bowl of dressing. Gently toss everything together, lightly mashing some of the potatoes and eggs as you mix so they blend into the creamy dressing while still leaving plenty of chunks.

Step 3: Taste and adjust

Taste and adjust the seasoning of your Japanese potato salad before serving. I like to add a little salt and pepper with a sprinkle of red pepper flakes on top.

Expert Tips for the Best Japanese Potato Salad

• Don’t overcook the potatoes. Boil them until they’re tender enough to mash easily but not falling apart in the water. Overcooked potatoes can make the potato salad watery instead of creamy.
• Let the chicken cool before mixing. Adding hot chicken to the Greek yogurt dressing can loosen the consistency. Let it cool slightly before combining everything so the dressing stays thick and creamy. I love using leftover rotisserie chicken for this reason.
• Get some texture from the potatoes and eggs. I like to lightly mash part of them as I mix while leaving plenty of larger pieces intact. This naturally thickens the dressing while still giving the salad some bite.
• Keep the cucumber as dry as possible. Cucumbers release quite a bit of water as they sit. After slicing, pat them dry with paper towels before adding them so the dressing doesn’t become watery.
• Adjust the dressing before adding everything. Greek yogurt brands vary in thickness, so add the milk gradually if needed. You want the dressing creamy enough to coat everything without being runny.
• Taste again after chilling. Potatoes tend to mellow out seasoning as they sit, so give the salad another taste before serving and adjust the salt, pepper, mustard, or vinegar if needed.
• Give it a short chill before serving. I think this salad is best after about 30 minutes in the refrigerator. It gives the flavors time to come together while keeping the cucumber fresh and crisp.

Japanese Potato Salad Make Ahead and Storage Tips

• Make ahead. You can make this Japanese potato salad up to a day before serving. For the freshest texture, I like to prepare the potatoes, eggs, chicken, and dressing ahead, then add the cucumber and green onions closer to serving.
• In the refrigerator. Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. Give it a quick stir before serving since the dressing may thicken slightly as it chills.
• For meal prep. Divide the salad into individual airtight containers for an easy high-protein lunch throughout the week. If possible, keep the sliced cucumber separate and mix it in when you’re ready to eat so it stays crisp.

Japanese Potato Salad FAQs

What is Japanese potato salad?

Japanese potato salad is typically a creamy, partially mashed potato salad with vegetables and mayonnaise. This recipe is a higher-protein, Japanese-inspired version that adds chicken, eggs, and Greek yogurt, keeping that creamy texture and fresh cucumber crunch.

What makes this Japanese potato salad high in protein?

The chicken, hard-boiled eggs, and Greek yogurt all add protein to the salad. Using Greek yogurt for much of the dressing also gives you a creamy texture without relying entirely on mayonnaise.

Can I make this without chicken?

Yes. You can leave out the chicken if you want to serve this more like a traditional side dish. The eggs and Greek yogurt will still add protein, although the finished salad won’t be as filling as the chicken version.

Can I use a different type of potato?

Yes. Yukon Gold or other creamy potatoes work especially well because they mash easily while still holding some texture. Russet potatoes can also work, but they tend to break down more and will give you a softer salad.

Why do you partially mash the potatoes and eggs?

Lightly mashing some of the potatoes and eggs helps them blend into the dressing and naturally makes the salad creamier. I still leave plenty of larger pieces so the finished potato salad has texture instead of turning into a completely smooth mash.

Can I use fat-free Greek yogurt?

Yes. Fat-free or low-fat Greek yogurt will work if you want a lighter version. I prefer full-fat Greek yogurt because it gives the dressing a richer, creamier texture, but the basic method stays the same.

Is Japanese potato salad served warm or cold?

This version is best served chilled or cool. I like refrigerating it for about 30 minutes before serving so the dressing thickens slightly and the flavors have time to come together.

High Protein Recipes to Try Next

• Buffalo chicken hot pockets
• Sweet potato taco bowl
• Stuffed sweet potatoes
• Hailey Bieber chicken meatballs
• High protein chicken salad