Japanese Egg Potato Salad
Japanese Egg Potato Salad
Ingredients
For the Dressing
- 1/4 cup greek yogurt
- 2 teaspoons amul jalapeño cheese sauce
- 1/2 teaspoon mustard sauce, a little over
- 1 pinch black pepper, to taste
- 1 pinch salt
- 1 splash milk, if needed
For the Salad
- 120 grams sweet potatoes, boiled, diced
- 2 soft-boiled eggs, chopped
- 1 handful fresh coriander, chopped, for mixing
For Garnish
- 1 handful fresh coriander, for garnish
- 1 soft-boiled egg, halved, for garnish
- 1 sprinkle black pepper, for garnish
- 1 drizzle chilli oil, for garnish
Instructions
- 1
In a medium-sized bowl, combine the greek yogurt, amul jalapeño cheese sauce, mustard sauce, black pepper (to taste), and a pinch of salt.
⏱️ 2 min
- 2
Whisk all these dressing ingredients together until they are well combined and smooth. If the mixture appears too thick, add a splash of milk to achieve your desired consistency.
⏱️ 2 min
- 3
Add the 120 grams of diced boiled sweet potatoes, the 2 chopped soft-boiled eggs, and the chopped fresh coriander (for mixing) to the bowl with the prepared dressing.
⏱️ 3 min
- 4
Gently mash all the ingredients together using a fork. Be careful not to over-mash; aim to leave some sweet potato and egg chunks for a pleasant texture.
⏱️ 3 min
- 5
Transfer the finished egg potato salad to a serving bowl.
⏱️ 1 min
- 6
Garnish the salad with additional fresh coriander, the 1 soft-boiled egg cut in half, a sprinkle of black pepper, and a drizzle of chilli oil before serving.
⏱️ 4 min
Kitchen Tools
Japanese Egg Potato Salad
For the Dressing
- 1/4 cup greek yogurt
- 2 teaspoons amul jalapeño cheese sauce
- 1/2 teaspoon mustard sauce, a little over
- 1 pinch black pepper, to taste
- 1 pinch salt
- 1 splash milk, if needed
For the Salad
- 120 grams sweet potatoes, boiled, diced
- 2 soft-boiled eggs, chopped
- 1 handful fresh coriander, chopped, for mixing
For Garnish
- 1 handful fresh coriander, for garnish
- 1 soft-boiled egg, halved, for garnish
- 1 sprinkle black pepper, for garnish
- 1 drizzle chilli oil, for garnish
Instructions
- 1
In a medium-sized bowl, combine the greek yogurt, amul jalapeño cheese sauce, mustard sauce, black pepper (to taste), and a pinch of salt.
⏱️ 2 min - 2
Whisk all these dressing ingredients together until they are well combined and smooth. If the mixture appears too thick, add a splash of milk to achieve your desired consistency.
⏱️ 2 min - 3
Add the 120 grams of diced boiled sweet potatoes, the 2 chopped soft-boiled eggs, and the chopped fresh coriander (for mixing) to the bowl with the prepared dressing.
⏱️ 3 min - 4
Gently mash all the ingredients together using a fork. Be careful not to over-mash; aim to leave some sweet potato and egg chunks for a pleasant texture.
⏱️ 3 min - 5
Transfer the finished egg potato salad to a serving bowl.
⏱️ 1 min - 6
Garnish the salad with additional fresh coriander, the 1 soft-boiled egg cut in half, a sprinkle of black pepper, and a drizzle of chilli oil before serving.
⏱️ 4 min