Japanese egg and potato salad with a healthy twist

November 16, 2013 at 9:21 pm (Japanese, Recipes) (, , )

So what makes a potato salad Japanese?  The answer is Kewpie mayonnaise, a rich, salty dressing widely used in Japanese cooking, that you can buy in convenient squeezy bottles from your supermarket or Asian grocer.  Other than that, there is no set recipe as such; typically, chopped vegetables are added to roughly mashed potato, which acts as a binder, with ham and eggs being popular additions.  The result is a very versatile dish that can be served as a tasty side or bulked up with any pre-cooked protein for a quick meal.

This recipe is for a salad that can be served as a meal on its own; a classic combination of eggs and mayonnaise, with broccoli for a nutritional boost.  Adding more vegetables is an easy way to reduce calorie density.  You can also experiment with different toppings, particularly if you can locate a Japanese grocer, which will stock a range of pickles and rice seasonings to add some bursts of flavour to your salad.

Japanese Egg Potato Salad

Ingredients (serves 4)

  • 2 medium Desiree potatoes, unpeeled, diced into 1cmx1cm cubes
  • 1 head of broccoli, cut into florets and the stalk peeled and diced
  • 1 small carrot, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn kernels
  • 6 hard boiled eggs
  • 4 tbsp Kewpie mayo
  • 2tsp tamari
  • 2tsp mirin
  • toppings (optional) : pickled red ginger, wakame (seaweed) rice seasoning, lightly toasted sesame seeds


  1. Cook the potato in a large saucepan of boiling water until just tender.  Drain and leave to cool.
  2. Add the broccoli, carrot, peas and corn to a steamer and steam for 5-6mins or until the broccoli is tender but still firm (it should be bright green in colour).  Leave to cool.
  3. In a large bowl, roughly mash the eggs with a fork.  Add the cooled vegetables, mayo, tamari and mirin and combine well.  Serve the salad at room temperature or chilled.  Sprinkle over the topping ingredients just before serving.


  1. yygall said,

    Mmmmm….nothing like potato salad. Dutch cream works well too! I like to wash then cook it whole and unpeeled in salted water. The skin just slips off but asbestos fingers are required.

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