Potato Salad with Egg and Cucumber

Potato Salad with Egg and Cucumber – recipe with photo, Korean cuisine
rating: 3.6
wotes: 5

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

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

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

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

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

Mayonnaise in potato salad

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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