Viral Japanese-Style Egg And Potato Salad Recipe

This Japanese-style egg and potato salad is the exact recipe you will reach for all season long. It has tender potatoes, soft-boiled eggs, and a creamy, tangy dressing that has easily become one of my best viral recipes to copy.

Potato salads are among my absolute favorite side dishes to bring to any summer gathering. I also have a huge soft spot for creamy, comforting textures. Growing up, and even now as an adult, I could eat a big bowl of potatoes on its own.

My family got me hooked on this specific, creamy style of potato salad they found on TikTok. This recipe has everything you need to create the perfect side. I absolutely adore this salad!

Japanese-Style Egg and Potato Salad ♡

As I mentioned above, tender potatoes, soft-boiled eggs, and that tangy Kewpie dressing all in one. I truly believe you can eat this creamy dish with fresh, crisp vegetables.

Ingredients

For the Salad Base

• 2 large potatoes (boiled until tender and cut into cubes)
• 3 soft-boiled eggs (peeled and halved)
• ½ cucumber (salted and squeezed to remove excess water)
• ½ onion (thinly sliced, soaked in cold water, and squeezed dry)
• Crispy bacon (optional, but highly recommended for extra crunch)

For the Dressing

• 3 tbsp plain yogurt
• 1 tbsp Kewpie mayo (Japanese mayonnaise for that rich umami flavor)
• 1 tbsp mustard
• 2 tsp milk (to thin out the dressing)
• 1 tsp black pepper

Instructions

Cook the potatoes and eggs

Start by boiling your potatoes until they are tender when poked with a fork. Drain them and let them cool slightly before cutting them into bite-sized cubes. For the eggs, boil them for about 6 to 7 minutes to get that perfect soft-boiled texture. Peel them carefully and set them aside.

Prep the veggies

Slice the cucumber thinly and sprinkle with salt. Let it sit for ten minutes, then squeeze out all the excess water using a clean kitchen towel. This step is important, so your salad does not turn watery.

Next, slice the onion very thinly and soak it in cold water for five minutes to mellow out the sharp bite. Squeeze the onion dry before adding it to the bowl.

Make the dressing

In a small bowl, whisk together the yogurt, Kewpie mayo, mustard, milk, and black pepper. The Kewpie mayo gives the dressing a rich, savory depth that regular mayo just cannot match. Mix until smooth and creamy.

Combine everything

Add the cubed potatoes, squeezed cucumber, and dried onion to a large mixing bowl. Pour the dressing over the vegetables and toss gently until every piece is coated in that creamy mixture.

Top and serve

Transfer the salad to a serving dish. Halve the soft-boiled eggs and arrange them on top. If you are using crispy bacon, crumble it over the eggs for an extra savory crunch. Serve immediately and enjoy every bite!

Storage

This salad keeps well in the fridge for up to three days. Store it in an airtight container to keep the flavors fresh.

If you plan to save leftovers, wait to add the soft-boiled eggs and bacon until right before you serve them. This keeps the eggs from getting rubbery and the bacon from losing its crunch.

Why You Will Like It

• You can throw this together in about thirty minutes, making it perfect for busy weeknights.
• The mix of soft potatoes, runny egg yolks, and crunchy bacon creates a perfect bite every time.
• Using yogurt in the dressing keeps it lighter than traditional potato salads without losing any creaminess.

Frequently Asked Questions

Can I make this ahead of time?+

Yes, the potato and vegetable mixture actually tastes better after sitting in the fridge for a few hours. Just wait to add the eggs and bacon until right before serving.

What if I do not have Kewpie mayo?+

You can use regular mayonnaise, but add a tiny splash of rice vinegar and a pinch of sugar to mimic that distinct Kewpie flavor.

Can I skip the bacon?+

Absolutely. The salad is still delicious without it. You can add toasted sesame seeds or crushed nori for a different type of crunch.

How do I get the perfect soft-boiled egg?+

Bring a pot of water to a rolling boil, gently lower the eggs in, and cook for exactly 6 and a half minutes. Transfer them immediately to an ice bath to stop the cooking process.

This Japanese-style egg and potato salad is a total game-changer for your summer meal rotation. It has the best textures and flavors in a bowl, making it a dish you will want to make over and over again.

Give this recipe a try at your next gathering. The creamy dressing, the fresh crunch of the veggies, and the savory toppings will have everyone asking for the recipe.

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Viral Japanese-Style Egg And Potato Salad Recipe

Recipe by Ren PetersCourse: SidesCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

210

kcal

This Japanese-style egg and potato salad is the perfect side dish for any summer gathering. Tender potatoes and soft-boiled eggs come together with crisp cucumber and a creamy, tangy dressing made from Kewpie mayo and yogurt

Ingredients

• 2 large potatoes (boiled until tender and cut into cubes)

• 3 soft-boiled eggs (peeled and halved)

• ½ cucumber (salted and squeezed to remove excess water)

• ½ onion (thinly sliced, soaked in cold water, and squeezed dry)

• Crispy bacon (optional, but highly recommended for extra crunch)

• 3 tbsp plain yogurt

• 1 tbsp Kewpie mayo (Japanese mayonnaise for that rich umami flavor)

• 1 tbsp mustard

• 2 tsp milk (to thin out the dressing)

• 1 tsp black pepper

Directions

• Start by boiling your potatoes until they are tender when poked with a fork. Drain them and let them cool slightly before cutting them into bite-sized cubes. For the eggs, boil them for about 6 to 7 minutes to get that perfect soft-boiled texture. Peel them carefully and set them aside.
• Slice the cucumber thinly and sprinkle with salt. Let it sit for ten minutes, then squeeze out all the excess water using a clean kitchen towel. This step is important, so your salad does not turn watery.
• Next, slice the onion very thinly and soak it in cold water for five minutes to mellow out the sharp bite. Squeeze the onion dry before adding it to the bowl.
• In a small bowl, whisk together the yogurt, Kewpie mayo, mustard, milk, and black pepper. The Kewpie mayo gives the dressing a rich, savory depth that regular mayo just cannot match. Mix until smooth and creamy.
• Add the cubed potatoes, squeezed cucumber, and dried onion to a large mixing bowl. Pour the dressing over the vegetables and toss gently until every piece is coated in that creamy mixture.
• Transfer the salad to a serving dish. Halve the soft-boiled eggs and arrange them on top. If you are using crispy bacon, crumble it over the eggs for an extra savory crunch. Serve immediately and enjoy every bite!