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Japanese Potato Egg Salad
35 minVoor 4Nutri-Score B€€
B
35 min
35 minJapanese Potato Egg Salad
wat u nodig heeft
Ingrediënten
potatoes (peeled and cut into chunks)Groente en fruit600 g
eggs (hard-boiled)Zuivel3 stukken
cucumber (thinly sliced)Groente en fruit1 stuk
carrot (thinly sliced)Groente en fruit1 stuk
red onion (finely sliced)Groente en fruit1 stuk
mayonnaiseVoorraadkast100 g- rice vinegarVoorraadkast15 ml
sugarVoorraadkast5 g
saltKruiden en specerijen4 g
black pepper (ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
314kcal
- Koolhydraten
- 26 g
- Eiwitten
- 6 g
- Vetten
- 21 g
wat u gebruikt
Keukengerei
Steelpan
Mengkom
Pureestamper
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Mash the potatoes
- Mash the warm potatoes in a bowl, leaving some texture.
- Stir in the rice vinegar and sugar while still warm.
- Stap 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.
- Stap 5
Chill and serve
- Refrigerate the salad until cold, then serve.