Asian Potato Salad Recipe
You can serve this Asian potato salad all on its own, but I like to fill tofu pockets, which you can find at Japanese supermarkets, with this flavorful potato salad.
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, finely diced
- 1 tsp salt
- 2 tsp black pepper
- 1 package fried soybean skins, optional
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.
- Add the diced eggs to 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.
- After making the potato salad, simply open up a package of fried soybean skins and stuff them with the potato salad.
Notes
Nutrition estimate does not include the tofu pockets.
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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