📝 About This Recipe
A beloved staple of Japanese home cooking and izakayas, this salad is defined by its unique 'semi-mashed' texture and the unmistakable richness of Kewpie mayonnaise. Unlike its Western counterparts, it features a colorful medley of crunchy vegetables, salty ham, and creamy eggs, all brightened by a splash of rice vinegar. It is a nostalgic, comforting dish that perfectly balances savory, sweet, and tangy notes in every bite.
🥗 Ingredients
The Base
- 1.5 lbs Yukon Gold or Russet Potatoes (peeled and cut into 1-inch chunks)
- 1/2 medium Carrot (peeled, halved lengthwise, and thinly sliced into half-moons)
- 1 large Persian or Japanese Cucumber (thinly sliced into rounds)
- 1/2 teaspoon Salt (for drawing moisture from cucumbers)
The Mix-ins
- 3-4 slices Black Forest Ham (cut into small squares)
- 2 pieces Large Eggs (hard-boiled and roughly chopped)
- 2 tablespoons Red Onion (very thinly sliced and soaked in water for 5 minutes)
- 1/4 cup Frozen Sweet Corn (thawed and drained)
The Dressing & Seasoning
- 1/2 cup Kewpie Mayonnaise (essential for authentic flavor)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1/2 teaspoon Granulated Sugar
- 1/2 teaspoon Dijon or Karashi Mustard (optional, for a subtle kick)
- to taste Salt and White Pepper (white pepper is preferred for a clean look)
👨🍳 Instructions
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1
Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
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2
Once boiling, add the sliced carrots to the same pot. Cook for about 10-12 minutes until the potatoes are fork-tender but not falling apart.
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3
While potatoes cook, place sliced cucumbers in a small bowl and sprinkle with 1/2 tsp salt. Massage gently and let sit for 10 minutes to draw out water.
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4
Drain the potatoes and carrots into a colander. Return them to the hot pot for 30 seconds over low heat, shaking the pot to evaporate any excess surface moisture. This ensures a non-watery salad.
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5
Transfer the hot potatoes and carrots to a large mixing bowl. While still hot, splash the rice vinegar and sugar over them.
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6
Use a potato masher to lightly crush the potatoes. Aim for a mix of smooth mash and small, bite-sized chunks for that authentic texture.
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7
Rinse the salted cucumbers under cold water, then use your hands to squeeze out as much liquid as possible. They should be very dry and slightly crunchy.
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8
Drain the soaked red onions and squeeze them dry in a paper towel.
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9
Add the squeezed cucumbers, onions, ham, corn, and chopped hard-boiled eggs to the potato mixture.
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10
Wait for the potatoes to cool slightly (about 5-10 minutes) before adding the Kewpie mayonnaise. Adding mayo to piping hot potatoes can cause the oil to separate.
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11
Fold in the Kewpie mayonnaise and mustard (if using) gently with a spatula until everything is evenly coated.
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12
Season with salt and white pepper to taste. Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.
💡 Chef's Tips
Use Kewpie Mayonnaise specifically; its egg-yolk-only base and MSG content provide the signature umami flavor that American mayo lacks. Don't skip the step of squeezing the cucumbers; removing their moisture prevents the salad from becoming soggy the next day. Season the potatoes with vinegar while they are still hot so they absorb the acidity deep into their starch. For the best texture, use a combination of starchy (Russet) and waxy (Yukon Gold) potatoes if you have both on hand. If the salad feels too stiff after chilling, stir in one extra tablespoon of mayonnaise or a teaspoon of milk to loosen it up.
🍽️ Serving Suggestions
Serve as a side dish for Japanese Tonkatsu (breaded pork cutlets) or Chicken Nanban. Pack it into a bento box alongside grilled salmon and tamagoyaki. Use it as a filling for a 'Potato Salad Sandwich' on fluffy Japanese milk bread (Shokupan). Pair with a cold glass of Japanese lager or a crisp Shochu highball. Serve chilled in small individual ceramic bowls garnished with a sprig of parsley or a dusting of paprika.