• Miwa

Japanese potato salad ~Japanese salad recipe~


How was your father's day???

I made something my family like,but my younger son couldn't chew and swallow spinach well and vomited what he ate at the very last moment of dinner.

It was literally like a Merlion in Singapore....

My thought process stopped that moment!

It went all over the living room and it took me 30mins to clean up whole things.

However, thanks to that happening,my dining room became cleanest more than ever now!! haha

Well, that was my family’s father’s day.. Very sorry for my husband.. haha

I never gonna forget that!

That wasn’t very pleasurable story to tell you. I needed to share somewhere! haha

Thank you very much for reading my realistic daily life with kids.

This Japanese potato salad recipe is one of the dish I made on father's day with kids.

It doesn't require cooking and the process is so simple.

It’s the best dish to introduce your kids into cooking.

I made the potato salad recipe very simple, so be creative by adding other ingredients.

I listed a couple of my favorite toppings on the recipe below.


<Japanese potato salad>

<Yield> 4 servings

<Prep time> 7mins

<Cook time> 5mins


2 Potatoes ( about 12oz= 350g)

1 cucumber (about 3.5oz = 100g)

1 carrot ( about 5.3oz=150g)

1 hard boiled egg

Canned corn( 4oz=120g )

1/2 tsp of salt

black pepper


1 tbsp of sushi vinegar

1 tbsp of milk( any type of milk)

2 tbsp of mayonnaise without MSG

<Optional toppings>


baked crunchy bacon

cream cheese

roasted garlic

fried onion


1: Wash and rub the potatoes. Remove the potato eyes. Pop them in a microwave 600w for 7min. Boil egg for 9mins to make a hard boiled egg.

2; Peel the skin of carrot and shred it thinly. Shred cucumber about the same size as carrot.

Sprinkle 1/2 tsp of salt and massage it. Let them sit for 10 mins then squeeze the excess moisture.

3; Mush the potato and drizzle 1 tbsp of sushi vinegar when potatoes are steaming hot, then toss it. Add 2 and drained caned corn then toss again. Peel the shell of hard boiled egg and mix into the salad. When it’s cool down, drizzle 1 tbsp of milk and 2 tbsp of mayonnaise . Toss everything together to make it creamy.

4; Transfer onto you plate and sprinkle freshly crushed black pepper.

<Miwa’s tips>

・If you don’t have sushi vinegar on hand, Mix 1 tbsp of rice vinegar + 1 tbsp of sugar + ⅔ tsp of salt. Dissolve them well and scoop 1 tbsp and add to your mashed potato. Make sure to mix it when the potatoes are still steaming hot, otherwise the potato won't absorb the vinegar and gets very tart and soggy in the end.

・Find the type of Potato which is suitable for salad. In Japan, danshaku potato is my recommendation. Depending on how big your potato is, the microwaving time would differs. Please adjust your time by checking with fork or bamboo skewer. If it goes through smoothly, then should be ready.

・If you don’t have microwave, Boil potatoes for 10-15mins from the water. Make sure to check the potato is soft enough by poking with fork or bamboo skewer. If it go through smoothly, then should be ready.

・You can swap mayonnaise for sour cream or Greek yogurt for the lighter texture.

If that’s the case, make sure to adjust the taste by adding salt and pepper.

・I keep the ingredients very simple but, adding celery and crunchy bacon are my favorite to add. To make it more rich, please try cream cheese!!

Never want to skip corn! especially you are making this for kids! haha

・Anything which contains dairy products needs to be added after it’s cool down.

Such as milk, cream cheese, yogurt etc.

・As the day goes, it gets dry. Please add extra mayonnaise or greek yogurt if it’s need.

<Recommended side dish>


Edamame bacon risotto? porridge

<Storage time>

Store it in a air-tight container in the fridge for 3days.

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!