I’m sharing my 10-minute Simple Egg Fried Rice made with just six ingredients, eggs, green onions, soy sauce and sesame oil, a fuss-free idea for hectic weeknights.

Jump to Recipe

I made this Creamy Korean Potato Salad after getting hooked on Simple Egg Fried Rice and Fried Rice With Egg. It’s not what you’d expect from the name.

Using Yukon Gold potatoes and mayonnaise gives it a silky chunkiness that hits different. I like that it feels fancy but is really lazy to pull together, and yet people keep asking for the recipe.

There’s a sweet little tang and a texture contrast that makes you keep poking the bowl even when you said you wouldnt. I promise its weirdly addictive, not just another bland side.

Ingredients

Print Recipe (No Advertisments)

Potatoes: starchy base, gives carbs and fibre, creamy when mashed, holds dressing well.
Mayonnaise: Kewpie mayo is richer, eggy umami, adds fat and silkiness, slightly sweet.
Cucumber: crisp freshness, high water, low calorie, gives crunch and cool bite.
Eggs: add protein and richness, help binder, makes salad more filling.
Carrot: sweet, crunchy, adds color and a little fiber and vitamin A.
Rice vinegar: mild tang, brightens flavors, gives subtle sour balance to mayo.
Sugar: a bit of sweetness that balances acidity and smooths overall flavor.
Ham: salty, adds meaty protein and savory bite, optional for a richer salad.

Ingredient Quantities

3 medium Yukon Gold or russet potatoes (about 600 g)

2 large eggs

1 medium carrot (about 80 g)

1 small cucumber or 1/2 English cucumber

1/4 small red onion (optional)

3/4 cup mayonnaise, preferably Kewpie if you got it

2 to 3 tbsp whole milk or light cream

1 tbsp sugar

1 tbsp rice vinegar or 1 tsp lemon juice

1/2 tsp fine salt

1/4 tsp freshly ground black pepper

1/2 cup canned sweet corn (optional)

100 g diced ham or 2 Vienna sausages, chopped (optional)

How to Make this

Print Recipe (No Advertisments)

1. Scrub the potatoes, cut into 2 cm chunks so they cook evenly, put them in a pot, cover with cold water, add a pinch of salt and bring to a boil. Toss the chopped carrot in with the potatoes so it softens at the same time. Cook about 12 to 15 minutes until a fork slides easily into a potato chunk.

2. When potatoes have about 10 minutes left, gently add the 2 eggs to the same pot so you only need one pan. Boil eggs about 9 to 10 minutes for hard boiled.

3. Drain potatoes and carrots, drain eggs and plunge the eggs into ice water to stop cooking. Let the potatoes sit in the colander a minute to steam off excess water, or return to the hot pot off the heat for a minute to dry.

4. Peel the warm potatoes and mash roughly with a fork or potato masher. Dont overwork them, leave some small lumps for texture.

5. In a bowl mix 3/4 cup mayonnaise (use Kewpie if you got it), 2 to 3 tbsp whole milk or light cream, 1 tbsp sugar, 1 tbsp rice vinegar or 1 tsp lemon juice, 1/2 tsp fine salt and 1/4 tsp black pepper. Taste it, it should be slightly sweet and tangy.

6. Fold the dressing into the mashed potatoes and carrots while the potatoes are still a little warm so they absorb flavor. Add more milk if it looks too thick, you want it creamy but not soupy.

7. Peel and roughly chop the cooled eggs and fold them into the potato mixture. Chop the cucumber (half an English cucumber or small cucumber), slice thin, sprinkle a little salt, wait 5 minutes and squeeze out excess water with your hands or a towel, then add to the bowl. Add the 1/4 small red onion finely diced if using.

8. Stir in 1/2 cup drained canned sweet corn if you want sweetness and color, and 100 g diced ham or chopped Vienna sausages if using for meaty bite. Mix gently so the salad stays fluffy.

9. Adjust seasoning: add a little more salt, pepper, sugar or vinegar to balance, then chill at least 30 minutes to let flavors meld. Serve cold or room temp, and enjoy.

Equipment Needed

1. Large pot (big enough to boil potatoes, carrot and eggs together)
2. Colander (for draining potatoes, carrots and eggs)
3. Large mixing bowl
4. Potato masher or a sturdy fork (dont overwork the potatoes)
5. Measuring cups and spoons
6. Chef’s knife
7. Cutting board
8. Slotted spoon or tongs (to lift eggs out gently)
9. Small bowl with ice water (for the egg ice bath)
10. Vegetable peeler

FAQ

Q: Can I use russet potatoes instead of Yukon Golds? A: Yes. Yukon Golds give a creamier, naturally buttery texture while russets are fluffier and break down more. Either works, just watch cooking time so they dont fall apart.

Q: How do I cook the potatoes so the salad is not watery or gluey? A: Boil potatoes whole with the skin on in salted water until a fork slides in easily. Drain and cool slightly before peeling and mashing gently. Do not overmix or whip them or the starch will make the texture gluey.

Q: Should I add the mayo when the potatoes are hot or cold? A: Add most of the mayo and a little milk while the potatoes are still warm so it absorbs better and feels creamier. Add the rest and adjust seasoning once cooled. Mix gently, dont overwork the potatoes.

Q: How long to boil eggs for this salad? A: For firm but not chalky yolks boil large eggs about nine to ten minutes, then plunge into ice water to stop cooking. Chop and fold in at the end so they keep some texture.

Q: Can I make this vegan or skip the meat and corn? A: Yes. Omit ham or sausages and use canned corn or leave it out. For vegan swap mayonnaise for a plant based mayo and skip the eggs or use crumbled firm tofu or mashed chickpeas.

Q: How long does this keep and can I make it ahead? A: Store in an airtight container in the fridge up to three days. If making ahead, undercook the potatoes slightly and finish mashing or adjust liquid right before serving so the texture stays best. Cucumbers and corn are best added just before serving to avoid sogginess.

Creamy Korean Potato Salad Recipe Substitutions and Variations

Potatoes: swap Yukon Gold or russet for red potatoes or fingerlings, they hold their shape so the salad stays chunkier; for low carb try steamed cauliflower florets, but it’s not the same texture.
Mayonnaise: use Greek yogurt or a 50/50 mix of mayo and Greek yogurt to lighten it, or vegan mayo if you’re plant based; to mimic Kewpie add a splash of rice vinegar and a pinch of sugar.
Cucumber: replace with diced celery for crunch, or thinly sliced daikon or jicama if you want a crisp, less watery bite.
Eggs / Ham: skip the hard boiled eggs and ham by folding in 1/4 cup mashed chickpeas plus extra mayo for creaminess, or swap ham for shredded rotisserie chicken or canned tuna for protein.

Pro Tips

1) Keep the potatoes slightly warm when you fold in the dressing so they soak up flavor, but dont mash them to death. Leave little lumps for texture, and mash with a fork not a blender or it gets gluey.

2) Shock the eggs in ice water right away so the yolks stay bright and dont get that green ring, and peel them under running water if the shells stick. If a yolk breaks, just crumble it in, no big deal.

3) Get the cucumber really dry before adding it, salt the slices, wait a few minutes then squeeze with a towel or use a salad spinner. Too much water will make the whole salad soggy later.

4) Add the milk or cream slowly and taste as you go, the dressing should be tangy-sweet not overly heavy. If you make this ahead, under-season a touch and adjust salt/acid right before serving because potatoes soak up flavor over time.