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Servings:

Asian Potato Salad with Seven Minute Egg

Asian Potato Salad with Seven Minute Egg is a great side dish to jazz up your next outdoor gathering! All the spice, crunch, and creaminess makes this potato salad an 11/10 situation!

Total Time

50min

5.0

1 Rating

Author: Climbing Grier Mountain

Servings:

Ingredients

•

2 1/2 cups

Multi-Colored Fingerling Potatoes

•

3/4 cup

Celery , diced

•

4 Tbsp

Red Onions , diced

•

2 Tbsp

Fresh Parsley , chopped

•

1/3 cup

Mayonnaise

•

1 Tbsp

Chili Garlic Sauce

•

1 tsp

Hoisin Sauce

•

1 splash

Soy Sauce

•

to taste

Salt

•

to taste

Ground Black Pepper

•

Eggland's Best Classic Eggs

Cooking Instructions

Fill a large stock pot with water.

Add the Multi-Colored Fingerling Potatoes (2 1/2 cups) and bring water to a boil. Boil the potatoes for 20 minutes or until fork tender.

Drain the potatoes and let them cool completely.

Meanwhile, mix together in a small bowl Mayonnaise (1/3 cup) , Chili Garlic Sauce (1 Tbsp) , Hoisin Sauce (1 tsp) , and Soy Sauce (1 splash) .

To make the Eggland's Best Classic Eggs (4) , fill a stock pot with water and bring to a boil Gently add the eggs to the water and set a timer for seven minutes.

Then move the eggs to an ice bath to cool completely. Once cooled, crack the egg slightly and remove the shell. Slice in half when ready to serve.

Next, halve the cooled potatoes and place into a large serving bowl. Add the Celery (3/4 cup) , Red Onions (4 Tbsp) , Fresh Parsley (2 Tbsp) , and mayo mixture. Toss to combine adding Salt (to taste) and Ground Black Pepper (to taste) .

Top with seven minute eggs and serve. Enjoy!

Nutrition Per Serving

CALORIES

319

FAT

24.8 g

PROTEIN

8.5 g

CARBS

15.8 g