My family’s Potato Salad recipe has been handed down from my grandmother to my mother and to myself and to my daughter. It is nearly a century old recipe as old as our favourite Kewpie Mayonnaise. This salad is great for sandwiches, especially with toasted bread.


Enough for 4


Large Potatoes 4
Carrot 1
Cucumber 1
Ham 4 to 6 slices
Onion 1/2
Kewpie Mayonnaise 1/2 cup
Salt, White Pepper

  1. Thinly slice Cucumber into a bowl, add a pinch of salt and massage, then rest for a while.
  2. Cut Ham slices into 2cm pieces. Slice Onion very thinly.
  3. Peel Potatoes and cut into small pieces. Peel Carrot and cut in half lengthwise. Cook Potatoes and Carrot in salted water.
  4. Take out Carrot when slightly soft, keep cooking Potatoes until soft. Drain very well and mash Potatoes.
  5. Squeeze the salted Cucumber to remove excess water, and combine all ingredients and Mayonnaise. Add some White Pepper to taste and mix well.