Potato Salad Recipe

Ingredients

• 4–5potatoes
• 1/2 tspsalt
• 1 tsprice vinegar
• 2 smallcucumbers
• 1 smallcarrot
• 2boiled eggs
• 2–3 slicesham
• 4–5 tbspJapanese mayonnaise
• to tastesalt
• to tastepepper

Instructions

1. 1

   Boil the potatoes

   Peel the potatoes and cut them into small pieces. Bring water to the boil in a pan and cook the potatoes until tender, about 10–15 minutes. Drain and transfer to a large bowl. Add 1/2 tsp salt and the rice vinegar, then mash lightly, leaving some chunks. Leave to cool.

2. 2

   Prepare the vegetables

   Cut the cucumbers into thin rounds and slice the carrot thinly into pieces about 5 cm long. Put them in a separate bowl, sprinkle with a little salt beyond the measured amount, and leave for 2–3 minutes. Squeeze out the excess water.

3. 3

   Cut egg and ham

   Cut the boiled eggs into small pieces. Slice the ham into thin strips about 5 cm long.

4. 4

   Mix the salad

   Add the vegetables, eggs and ham to the potatoes, followed by the mayonnaise. Mix well, then season with salt and pepper to taste.

What is Japanese potato salad?

Japanese potato salad is a home-style side dish made with potatoes, mayonnaise and finely cut vegetables. It is related to Western-style potato salads, but Japanese versions are often lightly mashed, with a soft, creamy texture and plenty of colourful additions.

This version balances tender potatoes with cucumber, carrot, egg and ham. Rice vinegar adds a gentle tang, while Japanese mayonnaise brings a rich, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 10g protein, 35g carbs, 15g fat.

Potatoes provide most of the carbohydrate, while mayonnaise supplies much of the fat. Egg and ham contribute protein, with smaller amounts from the other ingredients. For a balanced plate, serve a moderate scoop alongside a generous portion of fresh vegetables and a protein-rich main.

Choosing the ingredients

Potatoes: use a variety that becomes tender enough to mash, but avoid crushing them completely so the salad keeps some texture.

Mayonnaise: Japanese mayonnaise gives the salad its characteristic creamy, savoury quality. Start with 4 tbsp and add more if you prefer a looser mixture.

Vegetables and ham: thin slices distribute evenly through the potatoes. The cucumber and carrot bring freshness and crunch, while ham and egg make the salad more substantial.

Keep the vegetables crisp

Salting the cucumber and carrot briefly draws out excess moisture. Squeeze them well before mixing so they add crunch without making the potatoes watery.

The recipe calls for only a little extra salt at this stage, not a measured quantity. A short 2–3 minute rest is enough before squeezing.

Mash for the right texture

Mash the potatoes while they are warm, after draining, and stir in the measured salt and vinegar. A light mash helps the seasoning spread while leaving distinct pieces of potato.

Let the potatoes cool before adding the mayonnaise, egg and ham. This helps preserve the ingredients' texture and keeps the finished salad from becoming overly soft.

Season and combine

Fold the additions through the potatoes rather than beating the mixture. This keeps the egg and vegetables recognisable and avoids turning the salad into a paste.

Taste at the end before adding extra salt: the ham and mayonnaise already contribute seasoning. Add pepper and adjust the salt only as needed.

Serving ideas

Serve the salad chilled or at cool room temperature as a side with grilled fish, meat or a simple rice-based meal. Its creamy texture also works well alongside crisp or lightly dressed vegetables.

For a neat presentation, chill it briefly and spoon it into a serving bowl just before eating. Keep it refrigerated if it will not be served straight away.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they cook at a similar rate.
• Drain the potatoes thoroughly before seasoning them.
• Squeeze the salted vegetables firmly to remove excess water.
• Cool the potatoes before adding the mayonnaise and other mix-ins.
• Begin with 4 tbsp mayonnaise and add more only if the salad needs it.
• Taste before adding extra salt, as the ham and mayonnaise are already seasoned.

Variations

• Add sweetcorn: fold in drained sweetcorn for another sweet, crisp element.
• Swap the ham: use cooked chicken in thin strips for a different savoury addition.
• Add spring onion: slice it finely and stir it through for a sharper flavour.
• Make it vegetarian: leave out the ham and add extra egg or vegetables.
• Add mustard: stir a small amount into the mayonnaise for a more pronounced tang.

Common mistakes to avoid

• Over-mashing the potatoes: the salad can turn pasty, so stop while some chunks remain.
• Skipping the vegetable squeeze: excess cucumber and carrot water can make the salad runny, so squeeze them before mixing.
• Mixing while the potatoes are hot: the mayonnaise and additions can lose their texture, so let the potatoes cool first.
• Adding all the mayonnaise at once: the salad may become too loose, so start with 4 tbsp and adjust.
• Salting too early: ham and mayonnaise bring their own seasoning, so taste the finished mixture before adding more.

How to store

Keep the salad in a covered container in the fridge and eat within 2 days. Serve cold; it is not suited to reheating.

Frequently asked questions