Japanese Potato Salad


  • 2 large potatoes, approx. 500 g, peeled and cubed
  • 2 eggs, hard boiled
  • ½ medium carrot, thinly sliced
  • ½ cup cooked corn kernels
  • ½ small cucumber, thinly sliced
  • 50 g ham, diced
  • ⅔ cup Kewpie mayonnaise
  • freshly ground black pepper
  • salt


  1. Put potatoes in a pot then add water until it covers all the potatoes. Bring to a boil and cook for 10 minutes. Drain the water thoroughly.
  2. Roughly mash the potatoes, leaving irregularly shaped chunks. Remove from pot, place in a large bowl then set it aside.
  3. Place eggs on a small bowl then mash the eggs with a fork. Set aside.
  4. Back to the bowl with potatoes, add the mashed eggs, carrots, cucumber, champagne ham and Kewpie mayonnaise. Mix well then season with salt and freshly ground black pepper.
  5. Chill before serving.

Source: angsarap.net