Don Signature Crab - Singapore Food Guide

Japanese Potato Salad

A creamy Singapore-style Japanese potato salad made from boiled and lightly mashed potatoes with cucumber, carrot, ham and Kewpie mayonnaise — a chilled, comforting side for bento, zi char spreads or potlucks.

Japanese Potato Salad

About this dish

Japanese potato salad is a gentle, creamy dish that has found a warm place in Singapore kitchens — from kopitiam bento boxes to home-cooked zi char dinners in HDB flats and East Coast family gatherings. Lightly mashed potatoes mixed with thinly sliced cucumber, carrot and ham, dressed in tangy Kewpie mayonnaise and a splash of rice vinegar, make it an easy crowd-pleaser for weeknights, potlucks or even a simple supper after work.

The texture is pillowy and slightly chunky rather than fully smooth — you want discernible pieces of potato for that comforting bite. The flavour is mellow, slightly sweet and tangy; a touch of mustard or Japanese rice vinegar brightens the mayo, while a grind of black pepper layers in warmth. In Singapore you’ll often see this served alongside grilled fish, tonkatsu or as part of a bento at a kopitiam — it also sits well next to achar or sambal for a local twist.

This recipe is designed for the typical Singapore home kitchen: metric measurements, simple tools, and easy swaps from NTUC or FairPrice. Make it a day ahead for easier flavours, or keep it light and quick for a last-minute potluck dish — it refrigerates well and is just as comforting warmed slightly or enjoyed cold straight from the chiller.

Ingredients

  • 800 g waxy potatoes (eg. Yukon Gold or Desiree), peeled and cut into 3–4 cm chunks
  • 1 medium carrot (about 80 g), peeled and julienned or finely diced
  • 1 small English cucumber (about 120 g), thinly sliced
  • 120 g cooked ham or spam, diced (optional: replace with canned tuna for pescatarian)
  • 3 large eggs
  • 120 g Kewpie mayonnaise (or Japanese-style mayonnaise)
  • 1 tbsp Japanese rice vinegar or apple cider vinegar
  • 1 tsp Dijon mustard or karashi mustard (optional)
  • 1 tsp caster sugar
  • 1/2 tsp fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp milk or potato cooking water (to loosen dressing if needed)
  • 1 small shallot or 1/4 red onion, very thinly sliced (optional)
  • 1 tbsp sunflower oil or neutral oil (for lightly frying ham if desired)
  • 1 tsp toasted sesame oil (optional, for aroma)
  • Chopped spring onion or chives, for garnish
  • Pinch of toasted sesame seeds (optional garnish)

Step-by-Step Method

  1. Place the potato chunks into a pot and cover with cold water by about 2 cm; add a pinch of salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size.
  2. While the potatoes cook, place the eggs into a small pot, cover with cold water, bring to a boil, then simmer for 8–9 minutes for firm yolks. Transfer eggs to an ice bath, peel and chop roughly.
  3. Thinly slice the cucumber and place in a bowl with 1/2 tsp salt; toss and let sit for 10 minutes to draw out water. Squeeze and pat dry with a kitchen towel — this keeps the potato salad from getting watery.
  4. If using carrot raw, blanch the julienned carrot in boiling water for 30 seconds then plunge into ice water to keep colour; drain well. If you prefer crunch, you can also use raw carrots.
  5. Heat 1 tbsp oil in a small pan over medium heat and quickly fry diced ham or spam until edges are slightly caramelised, about 2–3 minutes; drain on paper towel. This adds texture and a caramel flavour like some kopitiam bento items.
  6. Drain potatoes well and return to the warm pot off the heat for a minute to let excess moisture steam away. Lightly mash with a potato masher or fork — aim for mostly smooth with some small chunks for texture.
  7. In a large bowl combine Kewpie mayonnaise, rice vinegar, Dijon mustard, caster sugar, toasted sesame oil (if using) and 1 tbsp milk or a little potato water to loosen; taste and adjust balance for tang/sweetness like you would at a zi char stall.
  8. Add the mashed potatoes, squeezed cucumber, blanched carrot, chopped eggs, fried ham and thinly sliced shallot into the dressing. Gently fold everything together with a rubber spatula; avoid over-mixing so the salad stays fluffy.
  9. Season with 1/2 tsp salt and a good grind of black pepper, then chill in the fridge for at least 30 minutes to let flavours meld. Taste again before serving and adjust seasoning—more vinegar for brightness or a little sugar for balance.
  10. Transfer to a serving bowl, sprinkle with chopped spring onion and toasted sesame seeds. Serve chilled or at cool room temperature alongside rice, grilled fish, tonkatsu or as part of a bento from your kopitiam.

Tips & Serving Ideas

  • Use waxy potatoes (Yukon Gold or Desiree) so the salad holds some shape; avoid floury potatoes that become gluey.
  • For best texture, slightly overcook then drain potatoes well and let steam off for a minute before mashing — this keeps moisture under control in Singapore's humid climate.
  • Kewpie mayonnaise gives the authentic sweet-umami flavour; if unavailable at NTUC or Cold Storage, mix regular mayo with a little rice vinegar and a small pinch of sugar.
  • Squeeze water from cucumbers and pat dry to prevent a soggy salad — this trick is invaluable on hot days when leftovers can get watery.
  • Make ahead: flavours improve after a few hours in the fridge, so prepare the salad in the morning for evening potlucks or family dinners; keeps 2–3 days chilled.
  • Adjust spice and acidity to local palates: add more rice vinegar for brightness or a little grated ginger for bite; for a local kick, serve with sambal on the side rather than mixing it in.

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