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Asian Potato Salad with Seven Minute Egg

11 INGREDIENTS • 8 STEPS • 50MINS

Asian Potato Salad with Seven Minute Egg

Recipe
5.0
1 rating
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!
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Climbing Grier Mountain
My name is Lauren and I'm a self-proclaimed foodie, recipe developer, action-adventure seeker, photography lover, and world traveler.
http://www.climbinggriermountain.com/
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!
50MINS
Total Time
$3.20
Cost Per Serving
Ingredients
Servings
4
us / metric
Multi-Colored Fingerling Potato
2 1/2 cups
Multi-Colored Fingerling Potatoes
Celery
3/4 cup
Celery, diced
Red Onion
4 Tbsp
Red Onions, diced
Fresh Parsley
2 Tbsp
Fresh Parsley, chopped
Mayonnaise
1/3 cup
Mayonnaise
Chili Garlic Sauce
1 Tbsp
Chili Garlic Sauce
Hoisin Sauce
1 tsp
Hoisin Sauce
Soy Sauce
1 splash
Soy Sauce
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Egg
4
Eggs
Nutrition Per Serving
VIEW ALL
Calories
319
Fat
24.8 g
Protein
8.5 g
Carbs
15.8 g
Love This Recipe?
Add to plan
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Asian Potato Salad with Seven Minute Egg
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author_avatar
Climbing Grier Mountain
My name is Lauren and I'm a self-proclaimed foodie, recipe developer, action-adventure seeker, photography lover, and world traveler.
http://www.climbinggriermountain.com/
Cooking InstructionsHide images
step 1
Fill a large stock pot with water.
step 2
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.
step 3
Drain the potatoes and let them cool completely.
step 4
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).
step 5
To make the 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.
step 6
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.
step 7
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).
step 7 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).
step 8
Top with seven minute eggs and serve. Enjoy!
step 8 Top with seven minute eggs and serve. Enjoy!
Tags
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Appetizers
Dairy-Free
4th of July
Budget-Friendly
Lunch
Snack
Shellfish-Free
Dinner
Vegetarian
Potatoes
Labor Day
Salad
Memorial Day
Side Dish
Vegetables
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