Description
Creamy, tangy Japan potato salad made with Kewpie mayo, mashed potatoes, and crunchy cucumbers – a staple Japanese side dish.
Ingredients
4 medium Russet or Yukon Gold potatoes
1/2 cup Kewpie mayonnaise
1 Japanese or English cucumber
1 small carrot
2 boiled eggs
2–3 thin slices of ham
1 tsp rice vinegar
Salt and pepper to taste
Instructions
1. Peel and chop the potatoes, then boil them until fork-tender.
2. Drain and gently mash, leaving some small chunks. Mix in vinegar and a pinch of salt while warm.
3. Thinly slice cucumber and carrot. Salt them and let sit 5 minutes. Squeeze out excess moisture.
4. Chop eggs and slice ham into thin strips.
5. Combine all ingredients with the potatoes and gently fold in the Kewpie mayo.
6. Add salt and pepper to taste, then chill for 30 minutes before serving.
Notes
Use Japanese Kewpie mayonnaise for the authentic flavor.
Salting the cucumber and carrot prevents watery salad.
For variation, try adding corn, apple, or shichimi togarashi.
This salad can be made ahead and lasts 4–5 days refrigerated.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Keywords: Japan potato salad recipe, Kewpie potato salad, creamy Japanese potato salad