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Japanese Potato Salad

Prep Time:

30 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

This simple salad is one of the most popular ways to eat salad in Japan. The recipe combines the potato with three other vegetables so it is also a healthy way to consume your carbohydrates. The potato should be quite lumpy rather than mashed to a puree. If you can't find Kewpie brand mayo and want to get as close to the authentic flavour of this salad, try combining salad cream and a light mayo in a 40/60 mix.


370g potatoes

50g carrot

90g cucumber

1/4 red onion

5 tbsp Kewpie mayonnaise*

1 tsp lemon juice

1 little pepper

1tsp salt

1 tbsp cress

2 lettuce leaves

*if you can’t find Kewpie mayonnaise, you can substitute another brand instead.


peel and cut the potatoes into small chunks. put the chunks in a saucepan and cover with water. boil for 12-15 mins or until softened, then drain

peel the carrot & quarter lengthways, then thinly slice

quarter the cucumber lengthways, slice off the seed stem (this will prevent the salad becoming too watery) and then thinly slice the cucumber

put the carrot & cucumber in a bowl, sprinkle with 1/2 tsp salt, mix well and leave for 10 mins

peel & thinly slice the red onion, cover with water in a bowl and leave to soak for 10 mins, changing the water once or twice

when the time is up, use your hand to squeeze any excess water from the carrot, cucumber & onion

roughly mash the potato in a bowl, (you don't want a puree, some lits bits here and there is what you should aim for.) add the vegetables to the potato, then add the mayonnaise, lemon juice, salt & pepper to taste and mix gently 

serve on the lettuce leaves, lastly sprinkling the cress over the top

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