Potato Salad with Egg and Cucumber
30 min. Recipe Yield:
6-8 servings Difficulty:
Medium recipe
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.
Recipe Ingredients
Cooking Recipe
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.
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.
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.
Next, add squeezed cucumbers to the potatoes and mix everything again.
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.