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Japanese potato salad with boil eggs, ham, cucumbers, carrots, and onions.
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Potato Salad with Eggs

Elevate your classic potato salad with this delicious Japanese-style potato and egg salad recipe. It features boiled eggs, savory ham, and crunchy cucumbers, all tossed together with a creamy tangy dressing.
Course Salad, Sides
Cuisine Japanese
Keyword bento, japanese-side
Level Beginner
Main Ingredient Potato
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 162kcal
Author Marc Matsumoto

Ingredients

For potato salad

  • 700 grams potatoes (peeled and cut into ¾-inch cubes)
  • 140 grams carrots (~ 1 carrot, peeled and cut into ⅓-inch cubes)
  • 100 grams cucumber (~1 Japanese or Lebanese cucumber, sliced)
  • 25 grams onions (~⅛ small onion, finely diced)
  • ¼ teaspoon salt
  • 80 grams ham (cut into ¼-inch squares)

For dressing

  • ⅓ cup mayonnaise
  • 1 tablespoon rice vinegar
  • 2 teaspoons evaporated cane sugar
  • ½ teaspoon salt
  • 2 hard boiled eggs (peeled and quartered
  • Black pepper (to taste)
Grams + US Cups - US Standard

Instructions

  • Put the bite-sized pieces of potato and carrots into a pot filled with cold water and bring the water to a boil over high heat. Reduce the heat and cook the spuds until they are tender (about 15 minutes).
    700 grams potatoes, 140 grams carrots
    Boiling potatoes and carrots for salad.
  • Put the sliced cucumber and onions in a medium bowl and sprinkle with about ¼ teaspoon of salt. Stir this together to ensure the veggies are evenly coated, then let them sweat.
    100 grams cucumber, 25 grams onions, ¼ teaspoon salt
    Cucumbers and onions salting in a glass bowl.
  • Prepare your dressing by whisking the mayonnaise, rice vinegar, sugar, and salt together.
    ⅓ cup mayonnaise, 1 tablespoon rice vinegar, 2 teaspoons evaporated cane sugar, ½ teaspoon salt
    Japanese Potato Salad dressing in a glass bowl.
  • When the potatoes are soft enough to easily fall apart, drain them well and add them to the dressing while still hot.
    Testing boiled potatoes for doneness.
  • Stir this together until the spuds are mostly mashed up, but don't mash the carrots.
    Mixing potatoes and carrots with potato salad dressing.
  • Massage the cucumbers and onions until they turn translucent, and then squeeze them between your hands to remove any excess liquid.
    Hand squeezing salted cucumbers and onions.
  • Add the squeezed cucumber, onions, and ham to the potato mixture. Stir everything together until well combined.
    80 grams ham
    Japanese-style potato salad in a glass bowl.
  • Plate the potato salad and then top with the boiled eggs and a generous amount of black pepper.
    2 hard boiled eggs, Black pepper
    Japanese potato salad garnished with eggs.

Video

Nutrition

Calories: 162kcal | Carbohydrates: 5g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 565mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3997IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg