This Asian potato salad is a recipe my mom made for us growing up. It’s a cold creamy salad made with potatoes and other vegetables that’s great for potlucks and BBQs during the summer. Plus, it’s easy to make.
Some of my favorite dishes are ones my mom used to make and I often call her to ask for old family recipes now that I live in San Diego. One of my favorites is her Asian potato salad.
It’s a really simple side dish we always had during the summer. It goes with a lot of BBQ dishes like grilled chicken wings, steak, and other grilled meats.
- Cubed peeled potatoes
- Sliced or diced carrots
- Frozen peas
- Kewpie Mayonnaise (or regular mayonnaise and add a little sugar)
- Finely chopped hard-boiled eggs
- Salt and pepper
You can also add apples to the potato salad if you like. My grandmother loves the potato salad with apples – they add a nice crunchy, sweet texture. If you do, you can dice them and stir them in at the end. They don’t need to be cooked.
Boil potatoes in a large pot of water until fork tender for approximately 15-20 minutes. Add in carrots into boiling potato pot about five minutes before potatoes are done. Add in peas about one minute before potatoes and carrots are done.
Drain water from vegetables and let vegetables cool.
Put vegetables in a large bowl and combine them with mayo. Add the chopped eggs and gently stir to combine them with the other ingredients. Add in salt and pepper, mixing thoroughly.
Put potato salad in an airtight container and keep it in the fridge before you serve it.
Asian Potato Salad versus American Potato Salad
Asian-style potato salad will differ depending on the country, but in general, they usually contain more vegetables than just potatoes, are mixed with mayonnaise with more sweetness, and don’t contain any acidic elements (dill, vinegar, etc).
It’s important to let the boiled vegetables cool before you mix them with the mayonnaise. It will allow steam to escape which means you won’t end up with a watery salad. It also will keep the mayonnaise from breaking down and turning runny.
I recommend making this at least a few hours in advance of serving it so it’s nice and cold. It will keep in the refrigerator for a few days, but it’s best served within a day of making it.
I love the taste of this Chinese potato salad – it takes me right back to my childhood. It’s not summer unless we make it a few times during the season.
If you like this recipe, you might like to browse more recipes ideas in my Memorial Day Recipe Round-Up. There are lots of summer recipes ideas to check out.
More Recipes to Try
- Japanese Egg Salad Sandwich
- Edamame Snap Peas Salad with Sesame Oil Dressing
- Korean Corn Cheese
- Spicy Cucumber Salad
Asian Potato Salad
- 5 medium potatoes diced into bite sized cubes
- 3 medium carrots cut into bit sized slices
- 1 cup frozen peas
- 3 tbsp kewpie mayonnaise or regular mayonnaise and add a little sugar
- 2 hard boiled eggs
- 1 tsp salt
- 2 tsp black pepper
- Boil potatoes in a large pot until soft. Approximately 15-20 minutes. Add in carrots into boiling potato pot about five minutes before potatoes are done. Add in peas about one minute before potatoes and carrots are done. Drain water from vegetables and let vegetables cool.
- Put vegetables in a large bowl. Mix with mayonnaise. Dice hard boiled eggs into very small pieces. Put into the potato mixture, stirring the egg yolks in with the mayonnaise. Add in salt and pepper, mixing thoroughly.
- Put potato salad in fridge to chill and serve after chilled.
- For an added sweet element, add diced apples
- Kewpie mayonnaise is a Japanese style mayonnaise that is sweeter and richer than regular mayonnaise. You can also use regular mayonnaise and add just a pinch or two of sugar.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.