Asian Potato Salad
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 kewpie mayonnaise, or regular mayonnaise and add a little sugar
- 2 hard boiled eggs
- 1 tsp salt
- 2 tsp black pepper
Instructions
- 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.
Notes
- 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.
Serving: 0.25of recipe, Calories: 314kcal, Carbohydrates: 43g, Protein: 12g, Fat: 10g, Saturated Fat: 2g, Sodium: 738mg, Fiber: 10g, Sugar: 4g, NET CARBS: 33
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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