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.


  • 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


  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.


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*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 97mg32%
Sodium 738mg32%
Potassium 1379mg39%
Carbohydrates 43g14%
Fiber 10g42%
Sugar 4g4%
Protein 12g24%
Vitamin A 8050IU161%
Vitamin C 47.5mg58%
Calcium 121mg12%
Iron 9.7mg54%
Net Carbs 33g66%
* 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.

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