Bandung-Style Potato Egg Salad, Creamy & Filling
🧂 Ingredients
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- 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
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