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:
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3 medium potatoes (Yukon Gold or Russet)
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2 large eggs
Vegetables:
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½ small cucumber, thinly sliced
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½ small carrot, finely diced or julienned
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¼ small onion, finely diced
Dressing:
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3 tbsp Japanese mayonnaise (e.g., Kewpie)
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1 tsp rice vinegar
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½ tsp sugar
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Salt and pepper, to taste
Optional Extras:
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½ tsp mustard for slight tang
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Chopped ham, corn, or green peas for variety
Instructions
1. Cook the Potatoes
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Peel and cut potatoes into bite-size chunks.
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Boil in salted water until fork-tender (about 12–15 minutes).
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Drain, return to pot, and mash lightly — leave some small chunks for texture.
2. Cook the Eggs
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Boil eggs for 8–10 minutes until hard-boiled.
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Cool in ice water, peel, and chop roughly.
3. Prepare the Vegetables
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Thinly slice the cucumber and lightly salt it. Let sit 5–10 minutes, then squeeze out excess water.
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Dice carrot and onion finely. Optionally, blanch carrot for 1–2 minutes to soften.
4. Mix the Salad
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In a large bowl, combine mashed potatoes, eggs, and vegetables.
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Add Japanese mayonnaise, rice vinegar, and sugar.
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Season with salt and pepper, and mix gently.
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Taste and adjust sweetness, saltiness, or acidity to your preference.
5. Chill & Serve
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Chill in the fridge for 30 minutes to allow flavors to meld.
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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