Egg and Potato Salad recipe - ingredients, nutrition and when to eat it
Boiled potatoes and eggs are mixed with crisp cucumber and mayonnaise in this mild, comforting salad.
Boiled potatoes and eggs are mixed with crisp cucumber and mayonnaise in this mild, comforting salad. It is great with bread for breakfast or a light lunch, and becomes even creamier when chilled in the refrigerator.
Salads & light · 25 minutes to cook
Nutrition (per 281g serving): 386.1 kcal · protein 10.2g · carbohydrate 27.6g · fat 26.3g · sodium 513mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mayonnaise can become runny if added while the potatoes are hot, so let them cool slightly first.
Tips: Dry the cucumber thoroughly so the salad does not become bland or watery.
Tips: Leave the potatoes in chunky pieces rather than mashing them completely for a fluffy texture.
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Ingredients (1 serving)
- Potato — 1 pc
- Egg — 1 pc
- Cucumber — 0.3 pc
- Mayonnaise — 2 Tbsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp