Potato Salad with Eggs

Ingredients

• 700 gpotatoes, peeled and cut into 2 cm cubes
• 140 gcarrot, peeled and cut into 0.8 cm cubes
• 100 gcucumber, sliced
• 25 gonion, finely diced
• ¼ teaspoonsalt
• 80 gham, cut into 0.6 cm squares
• 80 ml (⅓ cup)mayonnaise
• 15 ml (1 tablespoon)rice vinegar
• 10 ml (2 teaspoons)evaporated cane sugar
• ½ teaspoonsalt
• 2hard-boiled eggs, peeled and quartered
• to tasteblack pepper

Instructions

1. 1

   Boil vegetables

   Put the potato and carrot pieces in a pan of cold water. Bring it to the boil over a high heat, then lower the heat and cook for about 15 minutes, until the potatoes are tender.

2. 2

   Salt vegetables

   Put the sliced cucumber and diced onion in a medium bowl. Sprinkle with about ¼ teaspoon salt, stir to coat evenly and leave them to sweat.

3. 3

   Mix dressing

   Whisk together the mayonnaise, rice vinegar, sugar and ½ teaspoon salt.

4. 4

   Drain potatoes

   Once the potatoes are soft enough to fall apart easily, drain them well and add them to the dressing while still hot.

5. 5

   Dress potatoes

   Stir until the potatoes are mostly mashed, taking care not to mash the carrots.

6. 6

   Squeeze cucumber

   Massage the cucumber and onion until translucent, then squeeze them between your hands to remove excess liquid.

7. 7

   Combine salad

   Add the squeezed cucumber and onion, along with the ham, to the potato mixture. Stir until everything is well combined.

8. 8

   Add garnish

   Plate the potato salad and top it with the hard-boiled eggs and a generous amount of black pepper.

What is Japanese potato salad?

Japanese potato salad is a creamy, gently tangy side dish made with potatoes and mixed additions such as vegetables, ham and egg. It is a Japanese take on a familiar potato salad, with the potatoes often mashed rather than left in firm chunks.

Here, carrots add colour, while cucumber and onion bring a fresh crunch to the soft potatoes. The ham and hard-boiled eggs make it satisfying enough to serve as part of a light meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 162 calories, 5g protein, 5g carbs, 13g fat.

The potatoes provide most of the carbohydrates, while mayonnaise is the main source of fat; the ham and eggs contribute protein. For a balanced plate, serve a portion alongside vegetables and a protein-rich main, or add extra fresh vegetables to the meal.

Why add the dressing while the potatoes are hot?

Hot potatoes take up the mayonnaise, vinegar and sugar as they are stirred, helping the dressing coat the mixture evenly. The potatoes are meant to break down until mostly mashed, but the carrots should keep their shape.

Drain the potatoes well first so excess cooking water does not thin the dressing. Add them while hot, as directed, rather than waiting for them to cool.

Getting the cucumber ready

Salting the cucumber and onion draws out moisture before they go into the salad. Leave them to sweat, then massage them until translucent and squeeze away the liquid.

Cucumber: removing excess water helps keep the finished salad from turning watery. Squeeze firmly, but leave enough texture for the pieces to remain pleasant to eat.

Choosing the potato texture

Cut the potatoes into evenly sized 2 cm cubes so they cook at roughly the same rate. They are ready when they are tender enough to fall apart easily.

Stir gently after draining: the aim is a mostly mashed potato base with distinct carrot pieces, not a completely smooth purée. The hot potatoes will soften further as they meet the dressing.

Balancing the creamy dressing

Mayonnaise gives the salad its creamy body, while rice vinegar provides a tangy counterpoint and sugar softens that sharpness. Salt is used both to sweat the cucumber and onion and to season the dressing.

Mix the dressing before adding the potatoes so its ingredients are evenly combined. The recipe seasons the finished plate with black pepper, so add it generously if you enjoy its warmth.

Serving the salad

Add the egg quarters at the end as a topping, rather than stirring them through the potato mixture. This keeps them visible and lets you portion them across the servings.

Serve the salad as a side with a main course or alongside other dishes in a Japanese-style meal. It can also be made ahead and served chilled.

Recipe notes & tips

• Cut the potatoes and carrots to the stated sizes so they cook evenly.
• Start the potatoes and carrots in cold water, as directed, for more even cooking.
• Drain the potatoes thoroughly before adding them to the dressing.
• Add the potatoes to the dressing while they are still hot.
• Squeeze excess liquid from the cucumber and onion before mixing them in.
• Keep the egg quarters for the final topping so they stay intact.

Variations

• More crunch: Add extra cucumber, salting and squeezing it before mixing it in.
• No ham: Leave out the ham for a meat-free version.
• Extra tang: Increase the rice vinegar slightly to make the dressing sharper.
• Smoother texture: Mash the potatoes more thoroughly while keeping the carrots intact.
• Pepper finish: Add black pepper at the table for a stronger peppery note.

Common mistakes to avoid

• Watery salad: Drain the potatoes well and squeeze the cucumber and onion before combining.
• Unevenly cooked vegetables: Cut the potatoes and carrots into evenly sized pieces.
• Hard potatoes: Cook until they are tender enough to fall apart easily.
• Mashed carrots: Stir the mixture gently after adding the potatoes so the carrot pieces stay intact.
• Clumpy dressing: Whisk the mayonnaise, vinegar, sugar and salt together before adding the hot potatoes.
• Broken egg topping: Add the quartered eggs after plating rather than stirring them into the salad.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Serve chilled or let a portion stand briefly at room temperature; reheating is not necessary and can soften the salad further.

Frequently asked questions