Boiled Egg Potato Salad
A creamy and satisfying boiled egg potato salad made with tender potatoes, fresh vegetables, and a generous amount of KEWPIE Mayonnaise. Perfect as a side dish or light meal, with a hint of sweetness and smooth texture.
Product used in this recipe
Ingredients (2 servings)
| Potato | 2 | 220g | |
|---|---|---|---|
| Onion | 1/4 | 47g | |
| Carrot | 1/4 stick | 45g | |
| Cucumber | 1/4 sick | 25g | |
| Ham | 2 slices | 30g | |
| Boiled egg | 2 | 100g | |
| Salt | Pinch | ||
| Black pepper | Pinch | ||
| KEWPIE Mayonnaise | 5 tablespoons | + topping |
Cooking Time
10 minutes
Directions
1Wash potato, leave wet, and wrap in a dry paper towel. Loosely wrap everything with plastic wrap and microwave for about 5 minutes and 30 seconds (600 W) or 3 minutes (1000 W), then peel potato, place in a bowl, and smash with fork or another utensil while hot.
2Slice onion thinly. Peel and cut carrots into chunks. Place onions and carrots in a heatproof dish, cover with plastic wrap, and microwave for about 1 minute and 30 seconds (600 W) or 1 minute (1000 W).
3Cut cucumber into rounds. Slice ham into strips.
4Mix onion, carrot, cucumber, ham, potato and KEWPIE Mayonnaise in bowl.
5Slice boiled egg into four equal wedges, place on top of vegetables, top with lines of mayonnaise.
Please adjust cooking time according to your microwave's power level.
Cooking Tip
The amount of mayonnaise should be about 20% of the total weight of the ingredients. Adjust to taste.
Before adding mayonnaise, hold a hand over the mashed potatoes to check the temperature. We recommend removing residual heat to until the potatoes feel slightly warm (about 40°C), so the flavors can blend.