Asian Potato Salad

overhead photo of a plate of Asian Potato Salad

With the weather heating up and BBQs planned, one of the perfect side dishes to go with a meal is a cold potato salad.  This recipe is one that my mom always makes and everyone in my family enjoys.

Ingredients
5 medium sized potatoes, diced into bite sized cubes
3 medium carrots, cut into bit sized slices
1 cup frozen peas
3 tablespoons mayonnaise
2 hard boiled eggs
1 tsp salt
2 tsp black pepper

Directions
1. 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.

2. Drain water from vegetables and let vegetables cool.

photo of cooked vegetables in a bowl

3. Put vegetables in a large bowl.  Mix with mayonnaise.

4. Dice hard boiled eggs into very small pieces.  Put into the potato mixture, stirring the egg yolks in with the mayonnaise.

5. Add in salt and pepper, mixing thoroughly.

6.  Put potato salad in fridge to chill and serve after chilled.

* You can also add apples to the potato salad if you like.  My grandmother loves the potato salad with apples.  It adds a nice crunchy, sweet texture.

photo of a plate of potato salad

Asian Potato Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Asian
Servings: 4
This is a salad we grew up eating in the summer and we still love it! It’s a great side dish for BBQs and potlucks.

Ingredients:

  • 5 medium potatoes diced into bite sized cubes
  • 3 medium carrots cut into bit sized slices
  • 1 cup frozen peas
  • 3 tbsp mayonnaise
  • 2 hard boiled eggs
  • 1 tsp salt
  • 2 tsp black pepper

Directions:

  1. 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.

  2. 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.

  3. Put potato salad in fridge to chill and serve after chilled.

Notes:

You can also add apples to the potato salad if you like. My grandmother loves the potato salad with apples. It adds a nice crunchy, sweet texture.

Nutrition Facts
Asian Potato Salad
Amount Per Serving (0.25 of recipe)
Calories 314 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 97mg 32%
Sodium 738mg 31%
Potassium 1379mg 39%
Total Carbohydrates 43g 14%
Dietary Fiber 10g 40%
Sugars 4g
Protein 12g 24%
Vitamin A 161%
Vitamin C 57.6%
Calcium 12.1%
Iron 53.8%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

close-up photo of asian potato salad

4 comments on “Asian Potato Salad”

  1. Omg I didn’t know that this stuff actually existed! I love potato salad, but I don’t really love carrots and peas, but I should eat it.. I also like to create my own versions of things, so I wrote down “make a potato salad and mix in peas and carrots and other nasty veggies”… Potato salad with apples is a really good idea too!

  2. Heehee. Yup it does exist! Other than eating it at my mom’s, I’ve seen it served at Chinese and Japanese restaurants.

  3. I had no idea that this recipe is served in Asian restaurants. It is known in all Eastern Europe and former soviet countries, with small variations, as Salade Olivier or Salade de Boeuf. The main variation would be the use of chopped pickled cornishons in it. It’s one of the staples for Christmas or Easter parties.

  4. I didn’t know that this recipe is used in Eastern Europe! That’s quite interesting to know. I’ll look for it next time on the menu.

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