Potato Salad recipe - ingredients, nutrition and when to eat it
A fluffy potato salad tossed with cucumber, egg, and mayonnaise. It makes a lovely accompaniment to a meal or a light lunch, and tastes even fresher and…
A fluffy potato salad tossed with cucumber, egg, and mayonnaise. It makes a lovely accompaniment to a meal or a light lunch, and tastes even fresher and nuttier when chilled.
Salads & light · 25 minutes to cook
Nutrition (per 293.5g serving): 351 kcal · protein 10.6g · carbohydrate 31.7g · fat 20.4g · sodium 635.3mg
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: Adding mayonnaise while the potatoes are piping hot can make the salad runny, so let them steam for 2–3 minutes before mixing.
Tips: Squeeze the cucumber thoroughly so the salad doesn’t become watery.
Tips: Mash only half the potatoes and leave the rest in small pieces to preserve a fluffy texture.
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Ingredients (1 serving)
- Potato — 180 g
- Cucumber — 40 g
- Egg — 1 pc
- Mayonnaise — 1.5 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp