Lunch
Bandung-Style Potato Egg Salad, Creamy & Filling
Prep
20 min
Cook
20 min
Servings
4
Level
Easy
This potato egg salad is the comfort-food version of the salad usually found at roadside fruit salad carts in Bandung, but it's more filling because it's packed with soft boiled potatoes, eggs, carrots, and green beans, all coated in a creamy, slightly tangy mayo-mustard sauce. It's perfect for a picnic menu, packed lunch, or as a side dish for a family gathering. The texture is soft with a nice crunch from the vegetables, and the sweet savory flavor is totally addictive.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams potatoes
- 4 chicken eggs
- 150 grams carrot
- 100 grams green beans
- 80 grams frozen green peas
- 5 tbsp mayonnaise
- 1 tbsp yellow mustard
- 2 tbsp sweetened condensed milk
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp ground pepper
- a few leaves lettuce leaves
- 3 tbsp grated cheddar cheese
- to taste chili sauce or ketchup
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👩🍳 Instructions
- 1 Wash the potatoes and carrot thoroughly, peel them, then cut into cubes about 1.5 cm (roughly 1/2 inch) so they cook quickly and are easy to eat.
- 2 Boil the eggs in a pot of boiling water for 10-12 minutes until hard-boiled. Remove, soak briefly in ice water, peel, then cut into cubes or quarters.
- 3 In a separate pot, boil the potatoes and carrot together with a little salt for 8-10 minutes until tender but not falling apart. Drain and let cool.
- 4 Boil the green beans and peas for just 3-4 minutes so they stay crisp and keep their fresh green color. Drain, rinse with ice water to lock in the color, then drain again.
- 5 In a large bowl, mix the mayonnaise, mustard, sweetened condensed milk, sugar, salt, and ground pepper. Stir until well combined into a smooth, creamy sauce.
- 6 Add the cooled potatoes, carrot, green beans, and peas into the bowl of sauce. Gently fold with a spatula so the vegetables don't break apart, making sure everything is evenly coated in the sauce.
- 7 Add half of the boiled eggs and gently fold again. Set aside the remaining half of the eggs for garnish.
- 8 Arrange the lettuce leaves on the bottom of a serving plate, spoon the potato salad on top, then garnish with the remaining boiled eggs, a sprinkle of grated cheddar cheese, and a little chili sauce or ketchup to taste.
- 9 Chill in the refrigerator for at least 30 minutes before serving so the flavors can meld and the salad tastes refreshingly cold when eaten.
💡 Tips
• Make sure the potatoes and carrot are completely cool before mixing with the sauce; if they're still warm, the mayonnaise can melt and the texture will turn mushy.
• For a lighter version, replace half the amount of mayonnaise with plain unsweetened yogurt without losing the creamy flavor.
• Don't overcook the green beans and peas so they stay crisp and don't go limp when mixed with the sauce.
• This salad tastes great stored overnight in the fridge in a tightly sealed container — the flavors actually soak in even more the next day.
📊 Nutrition Facts / serving
285 kkal
Calories (kcal)
9 gramg
Protein
17 gramg
Fat
24 gramg
Carbs
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