• Japanese Potato Salad

Japanese Potato Salad

Recipe by: Abigail Park

We teamed up with our friends at Omsom to share the perfect bold, spicy potato salad recipe featuring our new persimmon vinegar.

"Potato salad is a staple side dish for many in Japan, and it’s typically seasoned with rice vinegar, salt, and black pepper. For this version, I used Omsom’s Spicy Mala Sauce and Brightland’s persimmon vinegar to add another layer of heat and acidity. I was inspired by a couple of Izakaya restaurants (or Japanese pubs) that serve a small portion of potato salad alongside pickled vegetables and other saltier, spicier dishes." - Abigail Park


  • 2 large russet potatoes, peeled and quartered
  • 2 tsp salt
  • ½ medium carrot, thinly sliced
  • ½ Japanese or Persian cucumber, thinly sliced
  • ¼ white onion, thinly sliced
  • ¼ cup Kewpie mayonnaise
  • 1-2 tbsp Brightland FOLKLORE persimmon vinegar
  • ½ packet of Omsom Spicy Mala Sauce


  • 1 In a pot filled with cold water, add in potatoes and 1 tsp of salt. Bring to a boil over high-heat, then lower the heat and allow it to simmer for 10 minutes.
  • 2 While the potatoes are simmering, toss the thinly sliced carrots, cucumbers, and onions with 1 tsp salt in a small bowl. Let the vegetables sit for a few minutes, then drain the excess liquid that’s been released.
  • 3 In a large bowl, roughly mash the cooked potatoes. Then add in the vegetables, mayonnaise, persimmon vinegar, ½ packet of Spicy Mala Sauce, and mix. Enjoy!
  • 4 Serve with: Tonkatsu, curry rice, karaage chicken, or fold in some hard-boiled eggs to make a hearty sandwich filling!
*You can also add corn, ham, or even hard-boiled eggs into your potato salad.
*You can let the potato salad chill in the refrigerator for 30 minutes or up to a day.