Guarnición
Japanese Potato Egg Salad
35 minPara 4Nutri-Score B€€
B
35 min
35 minJapanese Potato Egg Salad
lo que necesita
Ingredientes
potatoes (peeled and cut into chunks)Frutas y verduras600 g
eggs (hard-boiled)Lácteos3 piezas
cucumber (thinly sliced)Frutas y verduras1 pieza
carrot (thinly sliced)Frutas y verduras1 pieza
red onion (finely sliced)Frutas y verduras1 pieza
mayonnaiseDespensa100 g- rice vinegarDespensa15 ml
sugarDespensa5 g
saltEspecias4 g
black pepper (ground)Especias1 g
por ración
Nutrición
314kcal
- Carbohidratos
- 26 g
- Proteínas
- 6 g
- Grasas
- 21 g
lo que usará
Utensilios
Cazo
Bol
Prensapatatas
Escurridor
paso a paso
Preparación
- Paso 1
Boil the potatoes and eggs
- Peel and cut the potatoes into chunks, then place them in a saucepan with cold water.
- Boil the potatoes until fork tender, adding the eggs to cook until hard-boiled.
- Drain the potatoes and cool the eggs in cold water, then peel them.
- Paso 2
Prepare the vegetables
- Thinly slice the cucumber, sprinkle with salt and let sit, then squeeze out the excess water.
- Thinly slice the carrot and finely slice the red onion.
- Paso 3
Mash the potatoes
- Mash the warm potatoes in a bowl, leaving some texture.
- Stir in the rice vinegar and sugar while still warm.
- Paso 4
Mix the salad
- Add the chopped eggs, cucumber, carrot and red onion to the potatoes.
- Stir in the mayonnaise and season with salt and black pepper.
- Mix gently until creamy and well combined.
- Paso 5
Chill and serve
- Refrigerate the salad until cold, then serve.