Japanese Potato Salad
Japanese Potato Salad
Ingredients
- 2 pounds potatoes, peeled and cut into 1 1/2-inch chunks
- 1 carrot, peeled
- 4 large eggs
- 1/2 cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 4 ounces deli ham, cut into 1/4-inch strips
- 1/2 cup Japanese mayonnaise, or more, to taste
- 1 teaspoon yellow mustard
- 1/2 teaspoon ketchup
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
Instructions
- 1
Place the peeled and chunked potatoes and the whole peeled carrot in a large pot. Cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes. While the potatoes are cooking, hard-boil the eggs.
⏱️ 20 min
- 2
Once the potatoes and carrot are tender, carefully drain them in a colander. Remove the whole carrot and set aside to cool slightly. Return the hot potatoes to the empty pot. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Using a potato masher or a sturdy wooden spoon, roughly mash the potatoes, leaving some small chunks for texture.
⏱️ 5 min
- 3
While the potatoes are cooling slightly, peel the hard-boiled eggs. Slice the cooled carrot into 1/4-inch thick rounds, then quarter the rounds. Chop the hard-boiled eggs into bite-sized pieces.
⏱️ 5 min
- 4
In a large mixing bowl, combine the mashed potatoes, sliced cucumber, sliced red onion, ham strips, chopped hard-boiled eggs, and the prepared carrot pieces.
⏱️ 3 min - 5
Add the Japanese mayonnaise, yellow mustard, and ketchup to the bowl. Gently fold all the ingredients together until well combined. Be careful not to overmix, as this can make the potatoes gummy. Taste and adjust seasoning with additional salt and black pepper as needed.
⏱️ 5 min
- 6
Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld. Japanese potato salad is often served cold.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Potato Salad
Ingredients
- 2 pounds potatoes, peeled and cut into 1 1/2-inch chunks
- 1 carrot, peeled
- 4 large eggs
- 1/2 cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 4 ounces deli ham, cut into 1/4-inch strips
- 1/2 cup Japanese mayonnaise, or more, to taste
- 1 teaspoon yellow mustard
- 1/2 teaspoon ketchup
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
Instructions
- 1
Place the peeled and chunked potatoes and the whole peeled carrot in a large pot. Cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes. While the potatoes are cooking, hard-boil the eggs.
⏱️ 20 min - 2
Once the potatoes and carrot are tender, carefully drain them in a colander. Remove the whole carrot and set aside to cool slightly. Return the hot potatoes to the empty pot. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Using a potato masher or a sturdy wooden spoon, roughly mash the potatoes, leaving some small chunks for texture.
⏱️ 5 min - 3
While the potatoes are cooling slightly, peel the hard-boiled eggs. Slice the cooled carrot into 1/4-inch thick rounds, then quarter the rounds. Chop the hard-boiled eggs into bite-sized pieces.
⏱️ 5 min - 4
In a large mixing bowl, combine the mashed potatoes, sliced cucumber, sliced red onion, ham strips, chopped hard-boiled eggs, and the prepared carrot pieces.
⏱️ 3 min - 5
Add the Japanese mayonnaise, yellow mustard, and ketchup to the bowl. Gently fold all the ingredients together until well combined. Be careful not to overmix, as this can make the potatoes gummy. Taste and adjust seasoning with additional salt and black pepper as needed.
⏱️ 5 min - 6
Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld. Japanese potato salad is often served cold.
⏱️ 2 min