Japanese Potato Salad
Japanese Potato Salad
Ingredients
- 3 potatoes, medium
- 4 eggs
- 1 egg, for topping
- 4 ounces pork belly, chopped
- 2 Persian cucumbers
- 1/2 teaspoon salt, for seasoning cucumber, or as needed
- 1/2 teaspoon granulated sugar, for seasoning cucumber, or as needed
For the Dressing
- 6 tablespoons Kewpie mayonnaise
- 1 teaspoon Dijon mustard, to 1 1/2 teaspoons
- 1 tablespoon milk
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Peel and cut the potatoes into 1-inch chunks. Place them in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook until completely fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
While the potatoes are cooking, place 4 eggs in a small saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let sit for 8-10 minutes for hard-boiled eggs. Drain and transfer to an ice bath to cool completely. Once cool, peel the eggs.
⏱️ 15 min
- 3
Drain the cooked potatoes well. Transfer them to a large mixing bowl and lightly mash them while they’re still warm. You can leave some small chunks for texture. Roughly break up the 4 peeled hard-boiled eggs and add them to the mashed potatoes, mixing gently.
⏱️ 5 min
- 4
Thinly slice the Persian cucumbers. Place them in a separate bowl and season with 1/2 teaspoon of salt and 1/2 teaspoon of granulated sugar. Let them sit for about 10-15 minutes to release their water.
⏱️ 15 min
- 5
While the cucumbers are resting, chop the pork belly into small pieces. Cook the pork belly in a skillet over medium heat until deeply browned and crispy, about 8-10 minutes. Let some of the fat render out. Remove the crispy pork belly with a slotted spoon and set aside on a paper towel-lined plate to drain excess fat.
⏱️ 10 min
- 6
After 10-15 minutes, firmly squeeze out as much excess liquid as possible from the sliced cucumbers. This step is crucial for preventing a watery potato salad.
⏱️ 2 min
- 7
In a small bowl, whisk together the Kewpie mayonnaise, Dijon mustard (start with 1 teaspoon and add more to taste), 1 tablespoon of milk, and black pepper to taste. If you prefer a slightly looser dressing, add a bit more milk, 1 teaspoon at a time.
⏱️ 3 min
- 8
Add the squeezed cucumber, crispy pork belly, and the prepared dressing to the potato and egg mixture. Gently fold everything together until creamy and evenly coated.
⏱️ 3 min
- 9
Boil the additional egg for topping to your preferred doneness, peel, and either roughly break it apart or slice it for presentation on top of the potato salad. Garnish with a little more freshly ground black pepper, if desired. Serve chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Potato Salad
- 3 potatoes, medium
- 4 eggs
- 1 egg, for topping
- 4 ounces pork belly, chopped
- 2 Persian cucumbers
- 1/2 teaspoon salt, for seasoning cucumber, or as needed
- 1/2 teaspoon granulated sugar, for seasoning cucumber, or as needed
For the Dressing
- 6 tablespoons Kewpie mayonnaise
- 1 teaspoon Dijon mustard, to 1 1/2 teaspoons
- 1 tablespoon milk
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Peel and cut the potatoes into 1-inch chunks. Place them in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook until completely fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
While the potatoes are cooking, place 4 eggs in a small saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let sit for 8-10 minutes for hard-boiled eggs. Drain and transfer to an ice bath to cool completely. Once cool, peel the eggs.
⏱️ 15 min - 3
Drain the cooked potatoes well. Transfer them to a large mixing bowl and lightly mash them while they’re still warm. You can leave some small chunks for texture. Roughly break up the 4 peeled hard-boiled eggs and add them to the mashed potatoes, mixing gently.
⏱️ 5 min - 4
Thinly slice the Persian cucumbers. Place them in a separate bowl and season with 1/2 teaspoon of salt and 1/2 teaspoon of granulated sugar. Let them sit for about 10-15 minutes to release their water.
⏱️ 15 min - 5
While the cucumbers are resting, chop the pork belly into small pieces. Cook the pork belly in a skillet over medium heat until deeply browned and crispy, about 8-10 minutes. Let some of the fat render out. Remove the crispy pork belly with a slotted spoon and set aside on a paper towel-lined plate to drain excess fat.
⏱️ 10 min - 6
After 10-15 minutes, firmly squeeze out as much excess liquid as possible from the sliced cucumbers. This step is crucial for preventing a watery potato salad.
⏱️ 2 min - 7
In a small bowl, whisk together the Kewpie mayonnaise, Dijon mustard (start with 1 teaspoon and add more to taste), 1 tablespoon of milk, and black pepper to taste. If you prefer a slightly looser dressing, add a bit more milk, 1 teaspoon at a time.
⏱️ 3 min - 8
Add the squeezed cucumber, crispy pork belly, and the prepared dressing to the potato and egg mixture. Gently fold everything together until creamy and evenly coated.
⏱️ 3 min - 9
Boil the additional egg for topping to your preferred doneness, peel, and either roughly break it apart or slice it for presentation on top of the potato salad. Garnish with a little more freshly ground black pepper, if desired. Serve chilled.
⏱️ 5 min