Japanese Potato Salad

I love potato salad!!! I always fix this as a side to a meat dish.  I just made Buta Shogayaki (Pork Ginger) and I had this along with a side salad and  Miso soup. If you have been following my blogs you will notice that I have a passion for Japanese food.

This is my version of Japanese Potato salad.  This recipe calls for sliced cucumbers but I don’t like cucumbers so I omitted it.  Also, adding cucumbers makes the salad watery and it goes bad quickly.  But my family gorges it right away anyway so it is gone quickly.


4 large potatoes, peeled and cubed

2 large hard boiled eggs

1 medium carrot, boiled and diced (sliced it into pea sized pieces)

1 small cucumber, quartered then sliced

½ to ¾ cup Kewpie Mayonnaise (or any brand of Mayonnaise)

Salt and pepper to taste


Place the peeled and cubed potatoes  and carrot in large pot and fill with water.  Do not put hot water so the potatoes will cook evenly. Cook the potatoes and carrots until it is fork tender. Drain the water and put the potatoes back in the pot.  Set aside to cool.

In a large bowl, mash potatoes with a fork or a potato masher. Add the eggs and mash it too.

Slice the boiled carrots to pea-sized pieces and add it to the mashed potatoes and eggs.

Add the rest of the ingredients and mix.

Season with salt and pepper.

Cover the bowl with plastic wrap and place in the refrigerator until ready to use.


Cutting the potatoes into smaller pieces before boiling makes it faster to cook.  It saves time and gas (or electricity)

If you want your potatoes chunky, do not mash it to the consistency of mashed potatoes.

Make sure that the vegetables are drained well before mixing them together.  Wet potato salad goes bad fast.

Let the potato salad chill to let the flavors merge before serving it.


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