Potato Salad with Eggs (Tamagonose potetosarada)

Japanese-style potato salad, beautifully presented with thinly sliced boiled eggs and olives.

Potato Salad with Eggs (Tamagonose potetosarada)
Photographed by Masaya Suzuki

Recipe by
Tsutomu Ochiai







Calorie count is for full recipe


  • 2-3 potatoes (May Queen) (300 g)
  • 1 onion (150 g)
  • 6-7 eggs
  • 1 tbsp wasabi (powdered wasabi mixed with water)

    A unique Japanese horseradish known for its refreshing flavor and nose-tingling spiciness.

  • 4-5 olives (black, pitted and sliced)
  • Salt, to taste
  • Mayonnaise, as needed



Place the eggs in a pot and fill with just enough water to cover the eggs, then heat. Bring to a boil and continue boiling for 12 min. Transfer the eggs to cold water and let sit to cool, then remove the eggshells. Cut three of the boiled eggs into quarters, then cut each quarter into thirds, crosswise. Slice the rest of the boiled eggs into rounds 5 mm thick using an egg slicer, to use as a garnish.


Thinly slice the onion along its fibers, then sprinkle with the salt and let rest for a moment. Wrap in a cheesecloth or a dishcloth and rinse in water, then firmly squeeze out the excess water.


Place the potatoes, with the skins still on, in a pot and fill with just enough water to cover, then boil until tender. Use a bamboo skewer or fork to check each potato for doneness: if it easily passes through the potato, it means the potato is fully cooked. Peel the potatoes while they are still hot and slice each round into four quarters, then sprinkle with salt.


It is important to peel and slice the potatoes while they are still hot.


Add the wasabi to the sliced onion and mix well with your hands. Add the potato slices and 3 1/2 tbsp of mayonnaise to the onion and mix thoroughly, then season with salt to taste. Add the egg pieces, and lightly mix with your hands.


Shape the potato mixture into a single round flattened mound on a serving plate. Lightly coat the surface with mayonnaise, then place the reserved egg rounds all over the surface, garnishing each yolk with a slice of olive.


Use some mayonnaise to stick the olive slices onto the egg yolks.