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
- 4-5 tbsp kewpie mayonnaise*
- 1-2 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
- 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.
- Once cooled, add in the cucumbers, spring mix and scallions. Add in any other ingredients of choice.
- Whisk together mayo and furikake and then toss in the salad.
- Make fried egg and slide it on top of the potato salad.
- 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