Description
Japanese Potato & Egg Salad (ポテトサラダ) is a beloved side dish in Japan, offering a different take on the traditional Western potato salad. This salad combines mashed potatoes with boiled eggs, finely chopped vegetables like cucumber, carrot, and onion, and is dressed in a tangy-sweet mayo-based dressing. The result is a creamy and slightly sweet salad with a subtle crunch from the vegetables, making it a unique and refreshing addition to any meal.
Ingredients
Potatoes & Eggs:
3 medium potatoes (Yukon Gold or Russet)
2 large eggs
Vegetables:
½ small cucumber, thinly sliced
½ small carrot, finely diced or julienned
¼ small onion, finely diced
Dressing:
3 tbsp Japanese mayonnaise (e.g., Kewpie)
1 tsp rice vinegar
½ tsp sugar
Salt and pepper, to taste
Optional Extras:
½ tsp mustard for slight tang
Chopped ham, corn, or green peas for variety
Instructions
1. Cook the Potatoes
Peel and cut potatoes into bite-size chunks.
Boil in salted water until fork-tender (about 12–15 minutes).
Drain, return to pot, and mash lightly — leave some small chunks for texture.
2. Cook the Eggs
Boil eggs for 8–10 minutes until hard-boiled.
Cool in ice water, peel, and chop roughly.
3. Prepare the Vegetables
Thinly slice the cucumber and lightly salt it. Let sit 5–10 minutes, then squeeze out excess water.
Dice carrot and onion finely. Optionally, blanch carrot for 1–2 minutes to soften.
4. Mix the Salad
In a large bowl, combine mashed potatoes, eggs, and vegetables.
Add Japanese mayonnaise, rice vinegar, and sugar.
Season with salt and pepper, and mix gently.
Taste and adjust sweetness, saltiness, or acidity to your preference.
5. Chill & Serve
Chill in the fridge for 30 minutes to allow flavors to meld.
Serve as a side dish with grilled meats, bento, or fresh bread.
Notes
Japanese Potato & Egg Salad is a creamy, comforting side dish with a delicate balance of textures and flavors. Perfect alongside grilled meats, sushi, or bento boxes, it can be garnished with sliced cucumbers, carrots, or a sprinkle of paprika for a colorful touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish / Salad
- Method: Boiling & Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: Moderate
Keywords: Japanese Potato Salad, Potato Sarada, Japanese Egg Salad, Japanese Salad with Potatoes