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Japanese Potato Egg Salad
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Japanese Potato Egg Salad

35 minServes 4Nutri-Score B€€
from @pjrlss1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • potatoes (peeled and cut into chunks)Produce600 g
  • eggs (hard-boiled)Dairy3 pieces
  • cucumber (thinly sliced)Produce1 piece
  • carrot (thinly sliced)Produce1 piece
  • red onion (finely sliced)Produce1 piece
  • mayonnaisePantry100 g
  • rice vinegarPantry15 ml
  • sugarPantry5 g
  • saltSpices4 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

314kcal

Carbs
26 g
Proteins
6 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Potato masher
  • Colander

step by step

Method

  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.
    Step 1

  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.
    Step 2

  3. Mash the potatoes

    • Mash the warm potatoes in a bowl, leaving some texture.
    • Stir in the rice vinegar and sugar while still warm.
    Step 3

  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.
    Step 4

  5. Chill and serve

    • Refrigerate the salad until cold, then serve.
    Step 5
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