This Fried Egg Potato Salad is a comforting twist on the classic, blending creamy potatoes with the rich, golden flavor of crispy fried eggs. Perfect for picnics, potlucks, or as a hearty side dish, this recipe brings together simple ingredients in a way that’s both satisfying and full of texture. Tossed with a umami furikake mayo dressing, it’s a crowd-pleaser that’s ready in under 30 minutes. Whether served warm or chilled, this potato salad will quickly become your go-to for casual meals or special occasions. \

Enjoy!! If you make this Fried Egg Potato Salad recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!

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Fried Egg Potato Salad


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Description

This Fried Egg Potato Salad is a comforting twist on the classic, blending creamy potatoes with the rich, golden flavor of crispy fried eggs. Perfect for picnics, potlucks, or as a hearty side dish, this recipe brings together simple ingredients in a way that’s both satisfying and full of texture.


Ingredients

Units
  • 2 small (260 g) potatoes, peeled
  • 45 tbsp kewpie mayonnaise*
  • 12 tbsp furikake
  • 1 scallion, sliced
  • 1 persian cucumber (~70g), sliced
  • 1 cup (~30 g) spring mix or shredded lettuce
  • 2 eggs

Optional add-ins

  • katsuo bushi (bonito flakes)
  • brie cheese
  • smoked salmon
  • fresh herbs
  • red onions
  • pickled ginger
  • grape tomatoes
  • crispy fried onions

Instructions

  1. Peel and chop the potatoes into 1 inch cubes. Add 2 tbsp of water to a bowl, cover and microwave for 5 minutes on high. Microwave in 1 minute intervals until potatoes are cooked through. 
  2. Once cooled, add in the cucumbers, spring mix and scallions. Add in any other ingredients of choice. 
  3. Whisk together mayo and furikake and then toss in the salad.
  4. Make fried egg and slide it on top of the potato salad.
  5. Top with katsuobushi, sesame seeds and/or scallions. Serve and enjoy!

Notes

  • *You can substitute some of the mayo for greek yogurt for a bit of a lighter salad

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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