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

This Japanese Potato Salad is made with a colorful assortment of protein and vegetables, which gives the salad loads of contrasting tastes and textures that makes this a fun-to-eat side that's substantial enough to have as an entree as well.
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

Ingredients

For potato salad

  • 700 grams potatoes (~10 baby potatoes peeled and cut into 3/4-inch cubes)
  • 140 grams carrots (~ 1 carrot, peeled and cut into 1/3-inch cubes)
  • 100 grams cucumber (~1 Japanese or Lebanese cucumber, sliced)
  • 25 grams onions (~1/8 small onion, finely diced)
  • ¼ teaspoon salt
  • 80 grams ham (cut into 1/4-inch squares)

For dressing

  • 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)

Instructions

  • Put the cubed potatoes and carrots into a pot filled with water and bring the water to a boil. Reduce the heat and cook the potatoes until they are tender (about 15 minutes).
    Boiling potatoes and carrots for salad.
  • While the potatoes and carrots cook, put the sliced cucumber and onions in a bowl and sprinkle with about 1/4 teaspoon of salt. Stir this together to ensure the veggies are evenly coated and let them sweat.
    Cucumbers and onions salting in a glass bowl.
  • Prepare your dressing by whisking together the mayonnaise, rice vinegar, sugar, and salt.
    Japanese Potato Salad dressing in a glass bowl.
  • When the potatoes are soft enough that they easily fall apart, drain them well, and then add them to the dressing while still hot.
    Testing boiled potatoes for doneness.
  • Stir this together, until the potatoes 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 and onions to the potato salad along with the ham. Stir everything together until well combined.
    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.
    Japanese potato salad garnished with eggs.

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