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Western Wonders

Classic Potato Salad

Love potato salad? Try ours with a twist of umami.

Yield: 4 servings

Prep time: 15 mins

Total time: 40 mins


  • 6 medium to large russet potatoes, about 2 ½ to 3 pounds, skinned and quartered
  • 3 tablespoons white vinegar
  • 2 celery stalks (ribs), diced
  • 1 medium yellow onion, diced
  • 6 hard-boiled eggs, peeled and diced
  • 1 ½ cups mayonnaise
  • 3 Tablespoons sweet relish
  • 1 tablespoon yellow mustard
  • 1 teaspoon Yamasa Shoyu
  • ¾ teaspoon freshly ground black pepper


  1. Peel the skins from the potatoes and cut into½" to ¾" square pieces. Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat. Cook for 15-20 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
  2. Once cool to the touch, add the potatoes to a large bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
  3. Add the celery and the onions to the potato mixture. Chop the hard-boiled eggs and add to the potato mixture.
  4. In a medium bowl, mix the mayonnaise, yellow mustard, sweet relish and Yamasa Shoyu and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Chill for at least 1 hour or overnight before serving.