Japanese potato salad uses Kewpie mayo made with only egg yolks, creating that impossibly creamy texture regular mayo can't match.
Japanese Potato Salad
Dive into the delightful world of Japanese potato salad, where tender steamed potatoes meet colorful veggies like crisp cucumbers and sweet carrots, all enveloped in a luscious, tangy mayo dressing. This dish is a creamy explosion of flavor that’s perfect for any meal or as a refreshing side at your next gathering. Easy to whip up and utterly satisfying, you’ll want to make it a staple in your kitchen!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 50 g carrot (1.76 oz)
- cucumber
- ½ onion
- potatoes (454 g)
🥩Meat & Seafood(1)
- ham
🥛Dairy & Eggs(1)
- eggs
🫙Pantry Staples(1)
- 150 ml olive oil (5.07 fl oz)
🧂Spices & Seasonings(1)
- salt & pepper
🍯Sauces & Condiments(2)
- ½ tbsp mustard (7.5 ml)
- 50 ml wine vinegar (1.69 fl oz)
📦Other(1)
- Kewpie mayooptional
👨🍳 Instructions
- 1
Steam or boil the potatoes until soft. Peel while warm and lightly mash.
- 2
For the cucumber, slice it thinly, sprinkle with salt, massage, and squeeze out excess water.
- 3
Boil the carrot for 2-3 minutes, then chop into smaller pieces.
- 4
Thinly slice the onion, sprinkle with salt, soak for 5 minutes, and squeeze out excess water.
- 5
Cut the ham into small pieces.
- 6
Boil the eggs for 12 minutes, then cool in cold water, peel, and separate the yolks from the whites. Cube the egg whites and save the yolks for topping.
- 7
Mix together the wine vinegar, olive oil, mustard, salt, and pepper to make the dressing. Use 4 tablespoons of this dressing.
- 8
Mix the mashed potatoes with the dressing, then add the vegetables, ham, egg whites, and Kewpie mayo. Mix gently.
- 9
Chill before serving and crumble the egg yolks on top before serving.
💡 Pro Tips
- ✓Steam potatoes at 212°F rather than boiling to prevent waterlogging - excess moisture dilutes the creamy texture and prevents proper mayo adhesion.technique212°F steaming
- ✓Salt cucumber and onion slices with 1 teaspoon salt per cup of vegetables, then let sit exactly 10 minutes before squeezing - this draws out 60-70% of water content through osmosis.timing10 minutes, 60-70% water removal
- ✓Mash potatoes while still warm (140-160°F) because hot starches absorb dressing better and create smoother texture than cold potatoes.technique140-160°F
- ✓Boil eggs for exactly 12 minutes then immediately ice bath for 5 minutes to prevent the gray-green sulfur ring that forms when eggs overcook above 185°F.timing12 minutes + 5 minute ice bath
- ✓Use Kewpie mayo specifically because its higher egg yolk content (2 yolks vs 1 in American mayo) and rice vinegar create the signature tangy-creamy flavor profile.ingredient
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Japanese potato salad uses Kewpie mayo made with only egg yolks, creating that impossibly creamy texture regular mayo can't match.
Japanese Potato Salad
Dive into the delightful world of Japanese potato salad, where tender steamed potatoes meet colorful veggies like crisp cucumbers and sweet carrots, all enveloped in a luscious, tangy mayo dressing. This dish is a creamy explosion of flavor that’s perfect for any meal or as a refreshing side at your next gathering. Easy to whip up and utterly satisfying, you’ll want to make it a staple in your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 50 g carrot (1.76 oz)
- cucumber
- ½ onion
- potatoes (454 g)
🥩Meat & Seafood(1)
- ham
🥛Dairy & Eggs(1)
- eggs
🫙Pantry Staples(1)
- 150 ml olive oil (5.07 fl oz)
🧂Spices & Seasonings(1)
- salt & pepper
🍯Sauces & Condiments(2)
- ½ tbsp mustard (7.5 ml)
- 50 ml wine vinegar (1.69 fl oz)
📦Other(1)
- Kewpie mayooptional
👨🍳 Instructions
- 1
Steam or boil the potatoes until soft. Peel while warm and lightly mash.
- 2
For the cucumber, slice it thinly, sprinkle with salt, massage, and squeeze out excess water.
- 3
Boil the carrot for 2-3 minutes, then chop into smaller pieces.
- 4
Thinly slice the onion, sprinkle with salt, soak for 5 minutes, and squeeze out excess water.
- 5
Cut the ham into small pieces.
- 6
Boil the eggs for 12 minutes, then cool in cold water, peel, and separate the yolks from the whites. Cube the egg whites and save the yolks for topping.
- 7
Mix together the wine vinegar, olive oil, mustard, salt, and pepper to make the dressing. Use 4 tablespoons of this dressing.
- 8
Mix the mashed potatoes with the dressing, then add the vegetables, ham, egg whites, and Kewpie mayo. Mix gently.
- 9
Chill before serving and crumble the egg yolks on top before serving.
💡 Pro Tips
- ✓Steam potatoes at 212°F rather than boiling to prevent waterlogging - excess moisture dilutes the creamy texture and prevents proper mayo adhesion.technique212°F steaming
- ✓Salt cucumber and onion slices with 1 teaspoon salt per cup of vegetables, then let sit exactly 10 minutes before squeezing - this draws out 60-70% of water content through osmosis.timing10 minutes, 60-70% water removal
- ✓Mash potatoes while still warm (140-160°F) because hot starches absorb dressing better and create smoother texture than cold potatoes.technique140-160°F
- ✓Boil eggs for exactly 12 minutes then immediately ice bath for 5 minutes to prevent the gray-green sulfur ring that forms when eggs overcook above 185°F.timing12 minutes + 5 minute ice bath
- ✓Use Kewpie mayo specifically because its higher egg yolk content (2 yolks vs 1 in American mayo) and rice vinegar create the signature tangy-creamy flavor profile.ingredient