food 4 tots

Japanese Potato Salad

Japanese salad, potato salad, kid, toddler, vegetarian, food for tots

Recipe for Japanese Potato Salad
Japanese mayonnaise
Make: 4-5 servings

2 medium Russet potatoes (400g)
½ medium carrot (80g)
½ fresh corn kernels (60g)
4 inches Japanese cucumbers (80g)
1 large egg (65g with shell)


Seasonings:Japanese rice wine vinegar

100g mayonnaise (preferably Kewpie) – refer photo
2 teaspoons rice vinegar – refer photo
1 teaspoon honey (or sugar)
Black pepper and salt to taste
Extra salt for for cucumber and potato



  1. Peel and cut carrot into small cubes.
  2. Remove the husks (outer leaves) and silks (thin hairs) from the corn. Wash and rinse. Carefully run a knife down the cob to cut off the kernels. Steam carrot cubes and corns till cooked about 8-10 minutes. Do not overcook. Drain away excess water from steaming.
  3. Slice cucumber thinly and place in a small bowl. Sprinkle a little salt to coat evenly. Let it sit for 5 minutes. Squeeze out excess water.
  4. Prepare one boiled egg (note 2) and cut into small pieces.
  5. In a small bowl, add mayonnaise, rice vinegar, honey and black pepper. Whisk to combine.
  6. Peel and cut potato into 1 ½ inch chunk. Place the potatoes and a little salt in a large pot and fill with water until covered by ½ inch. Bring the water to a boil with medium heat and let the potatoes simmer until they are fork tender (about 10-15 minutes). Drain and mash the potatoes but leave some small chunks for texture (if you prefer a smooth texture, mash them thoroughly).
  7. Add seasonings from step (5) and stir gently to combine. Then add cucumbers, corns, carrots and eggs and mix until well incorporated. Adjust salt, pepper and mayo, if desired.
  8. Cover the salad with plastic wrap or place in an airtight container. Let it chill in the refrigerator for at least 1 hour.


  1. If you can’t find Japanese mayo,  just replace it with Western mayo.
  2. Place an egg in a saucepan. Fill with cold water covering the egg by 1cm. Bring the water to boil, uncovered. When the water comes to a full, rolling boil, turn off the heat and cover the pan. Let the egg inside for 9-10 minutes. When the time is up, remove the egg and tap gently to crack the shells in a few places. Place the egg in a bowl filled with cold or tap water for one minutes. Remove and peel the shell (source: The Kitchn).
  3. Corn is my personal preference. You can also add peas, hams, or other ingredients you like to make it a more delicious dish.


step by step, Japanese salad, potato salad, kid, toddler, vegetarian, food for tots


If you like this article, please share:

Pin It!


  1. Alice says:

    Hey! I made this today and it tastes really good! My family loves it!

  2. That looks almost like potato mash. It looks very satisfying and tasty.

  3. Yan says:

    Hi may I know where to get the rice vinegar that you used? Thanks.

    • food-4tots says:

      Yan: You can find it from any supermarkets (at the Japanese section) such as EON Jusco One Utama or any Japanese food specialty stores (Shojikiya). 🙂

  4. Jake says:

    Looks delicious, I’ve been wanting to make potato salad for a while and Kewpie is my go to mayo. Thanks so much for this post.

Leave a comment