Potato Salad with Egg and Cucumber

Potato Salad with Egg and Cucumber – recipe with photo, Korean cuisine
rating: 4
wotes: 1

Cooking time: 30 minutes

Difficulty: Medium recipe

Recipe yield: 6-8 servings

Korean Food Recipes

Potato Salad with Egg and Cucumber – a very simple Korean recipe from simple foods. There are two types of Korean potato salad: one is made from diced potatoes and vegetables (and sometimes fruit), and the other is made from mashed potatoes. Both types use mayonnaise. Two slices of toasted bread with a little potato salad spread on top of a crispy salad leaf makes it a quick, easy and satisfying snack or lunch.

Potato Salad with Egg and Cucumber Ingredients

Potato Salad with Egg and Cucumber Recipe

Cucumbers cut into strips
1

The recipe for Egg & Cucumber Potato Salad is very simple. Cut the cucumbers into thin strips, salt, mix and set aside for 5 minutes. After that, when the cucumbers let the juice go, squeeze it out.

Boiled eggs
2

Boil eggs hard-boiled. Separate the yolks from the whites. Finely chop the whites, rub two yolks through a sieve and set aside for decoration.

Potatoes with eggs
3

Peel and boil the potatoes. Make mashed potatoes from boiled potatoes. Add yolks and chopped egg whites to mashed potatoes. Mix everything well until smooth.

Cucumbers in salad
4

Next, add squeezed cucumbers to the potatoes and mix everything again.

Mayonnaise in potato salad
5

Mix salad with mayonnaise, pepper, syrup and let cool at room temperature. Store salad in the refrigerator. Serve the salad chilled as a side dish or appetizer.

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