Potato Salad

Yummy Bakes | 1:03 PM |
I love this potato salad and actually have book-marked to do the Japanese Potato Salad but keep forgetting to buy the Japanese mayonnaise.  Ann's potato salad looks very much like the Japanese Potato salad so I decided to adapt hers for convenience to ingredients availability.

Recipe source: Anncoo Journal

2 Russett potatoes, about 500g
1/2 Japanese cucumber, about 50g cut into quarter and slice thinly
1/2 carrot, about 50g. cut into quarter and slice thinly,
1 Hard boiled egg
1 slice Ham, cut to small strips
4 tbsp Japanese mayonnaise or any brand (I used Kraft Mayonnaise)
1/4 tsp Salt and a dash of pepper

  • Sprinkle some salt over the the sliced cucumber for about 20-30 minutes. This will make the cucumbers crunchy. Rinse, drain and squeeze dry, set aside.
  • Peel potato skins and cut into small pieces. Put water in a pot and add enough water to submerge the potatoes. Boil for about 10 minutes or until potatoes softened.
  • Meanwhile rinse egg with water and boil to cook with a pinch of salt water. Remove cooked egg and throw in sliced carrot into the same pot of water. Simmer carrot for a minutes till soft. Drain and leave to cool. Remove egg shell and mash the egg with a fork in a small bowl, set aside.
  • In a larger bowl, mash cooked potato with a fork, leaving some chunks behind. Leave to cool.
  • Add carrot, cucumber, egg and ham into the mashed potato bowl, mix well.
  • Add 4 tablespoons of mayannaise and 1/4 teaspoon of salt with a dash of pepper or season to taste.
  • Mix well and chill in refrigerator for at least 2 hours or when you're ready to use.


  1. Chris, You've made the potato salad beautifully. Good to have this healthy salad under this hot weather.

  2. Hi Chris, yummy potato salad. Makes a refreshing snack!

  3. what a coincidence i was just looking at some potato salad pictures an hour ago..love mine with lots of mayo!


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