Japanese Potato Salad

Japanese Potato Salad
This Japanese Potato Salad has a mild and creamy flavor, a perfect addition to any meal. You can also serve it on bread to make a sandwich, or even add chopped ham to it.


  • 3 potatoes (medium, peeled and quartered)
  • 1 carrot (peeled and quartered)
  • 1 cucumber (thinly sliced; I used Persian, or use about a third of an English cucumber)
  • 1/2 onion (thinly sliced)
  • 2 eggs (hard boiled)
  • 3 tablespoons avocado oil mayonnaise (preferably Kewpie)
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • pepper
Prep time:
20 minutes
Cook time:
15 minutes
Total time:
35 minutes
Yield: 3 Servings | Prep time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes


1. Place potatoes and carrot in a pot, cover with water and bring to a boil. Reduce heat, cover and cook for about 15 minutes, or until fork-tender. Drain and return the pot with potatoes and carrots to the stove top with the burner turned on. Shake the pot for a minute to dry the vegetables out a bit. Cool to a room temperature.
Japanese Potato Salad photo instruction 1
Japanese Potato Salad photo instruction 2
2. To get perfect hard-boiled eggs, place them in a saucepan and cover with cold water. Make sure the tops of the eggs are covered by at least an inch of water. Bring the water to a full boil, cover and remove from the heat. Let stand for 15 minutes. Then place the eggs in a bowl of cold water.
3. Place sliced onion and cucumber in a bowl, add salt and toss. Let stand for about 12 minutes, then firmly squeeze the cucumbers and onions (you can use paper towel) to let some of the juice out.
Japanese Potato Salad photo instruction 3
4. In a small bowl, combine mayonnaise, lemon juice and sugar. Season with pepper.
Japanese Potato Salad photo instruction 4
5. Chop potatoes an carrot into bite size pieces. Chop the eggs.
Japanese Potato Salad photo instruction 5
6. In a large bowl, combine potatoes, carrots and mayo.
Japanese Potato Salad photo instruction 6
7. Add cucumber, onion and eggs, stir to combine. Adjust salt and pepper to taste.
Japanese Potato Salad photo instruction 7
8. Store in refrigerator until serving.

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About Alena

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I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!


Add Comment

Just ok

This salad is simple and just ok. I had all of the ingredients on hand, which is a plus. I also added diced ham.

Thank you for leaving your opinion! - Alena

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