Egg,  Japanese,  Potato,  Under $1

Japanese Potato Salad

Sept 30- Japanese Potato Salad

I adapted this fabulous Potato Salad recipe from Just One Cookbook and am just so glad I made it for lunch today. This was the first recipe I’ve tried from Nami, and going by how quickly my family devoured this, it certainly won’t be the last!

Jason has a thing for potato salad, specifically the potato salad from Pacific Coffee from HONG KONG from the outlet at The Peak 山顶. Yes, he is a bit 坚持 like that, when it comes to potato salad. Haha.

I used regular mayonnaise instead of Japanese mayonnaise, reduced the mayo from 12 tablespoons to 5 (I really think we don’t need that much!), increased the amount of carrot and cucumber, added one extra potato and egg, plus added some sugar. I loved the result, and am positive you will, too!

Japanese Potato Salad (
Serves: 6
Total cost per serving: $0.34

What you need:

3 russet potatoes
2 hardboiled eggs
1 small Japanese cucumber, washed and sliced into small circles. no need to peel or cook. If you wish, you can peel them in intervals to create a striped pattern, like in the picture
1 small carrot, peeled and sliced into small half-circles, then boiled til just cooked and still crunchy
3 tablespoons of mixed vegetables (You know those frozen peas, corn, carrots? Defrost them with some hot water, or you can use just corn kernels)
Black pepper
Half teaspoon salt
5 tablespoons mayonnaise
1-2 teaspoons sugar, to taste


Peel and cut potatoes into 1-inch pieces. Fill a pot with enough water to cover all the potatoes, and boil til potatoes are soft, about 15 minutes. Insert a fork to test.

At the same time, place two eggs in a separate pot and fill with water. Add some salt (so that it peels easier) and bring to boil. Cook for 15 minutes from the time the water started boiling. If you can, use eggs that you’ve bought for some time (4-5 days) as fresh eggs are a nightmare to peel. When 15 minutes are up, quickly transfer to a bowl and fill with tap water. Peel immediately and slice them up. No need to mash yet. We’ll mash them all together later.

When potatoes are done, pour away all the water and put the pot back on the stove on medium heat to evaporate away the rest of the moisture, about 30 seconds. Be careful not to burn the pot.

Mash the potatoes (I used a whisk) in a large bowl. Leave some chunks for bite. Add the salt, mixed vegetables, cooked carrots, cucumber, mayonnaise and black pepper, and mix well.

Add the sliced egg and mash them up in the same bowl. Don’t mash them too fine. Add the sugar and mix everything together.

Chill in the fridge til ready to serve. I put it in the freezer and it was cold and nice in less than half the time!

How much I spent:

$0.90 for potatoes
$0.20 for Japanese cucumber
$0.30 for carrot
$0.60 for eggs
Everything else from my pantry

I don’t know if being on detox has anything to do with this, but this is the most delicious potato salad I’ve ever had. Yes, I cheated a bit on this round of detox because when you cook, you gotta taste. It’s not an excuse.. it’s a fact of life! I had a small bite of this potato salad and they’re so good, I am quite positive I can finish the entire bowl on my own! If you’re feeling fancy, add some freshly fried bacon for an even better version of the best potato salad you’ll ever have, promise!Sept 30- Japanese Potato Salad