Egg and Potato Salad with Lettuce and Sesame Soy Dressing
Description:
This salad is a hearty and flavorful fusion of creamy potatoes, protein-rich eggs, and crisp lettuce, all brought together with a savory and slightly nutty sesame soy dressing. It’s perfect as a light lunch, a refreshing side dish, or a healthy dinner option. This dish offers a balance of texture and taste: soft-boiled eggs, tender potatoes, crunchy lettuce, and a dressing that’s both tangy and umami-rich.
Time Required:
Preparation time: 15 minutes
Cooking time: 15–20 minutes
Total time: ~35 minutes
Servings:
Serves: 2–3 as a main, 4 as a side
Ingredients:
For the Salad:
3 medium potatoes (Yukon gold or red potatoes recommended)
3 large eggs
1 small head of romaine or butter lettuce, washed and chopped
1 small red onion, thinly sliced (optional)
1 small cucumber, sliced (optional)
Salt, for boiling
For the Sesame Soy Dressing:
2 tbsp soy sauce
1 tbsp rice vinegar (or white vinegar)
1 tbsp toasted sesame oil
1 tbsp olive oil (optional, for balance)
1 tsp honey or sugar (to balance acidity)
1 tsp grated ginger (optional, for zing)
1 small garlic clove, minced (optional)
1 tbsp toasted sesame seeds
Inntructions:
1. Boil the Potatoes
Peel the potatoes (optional) and cut into bite-sized chunks.
Place them in a pot with cold salted water.
Bring to a boil, then reduce to a simmer for 10–12 minutes, or until tender.
Drain and let cool slightly.
2. Cook the Eggs
In a separate pot, place the eggs and cover with cold water.
Bring to a boil, then reduce to a simmer for 8–9 minutes for firm yolks.
Transfer to ice water to stop cooking, peel once cooled.
3. Prepare the Dressing
In a small bowl, whisk together:
Soy sauce
Rice vinegar
Sesame oil
Olive oil (if using)
Honey or sugar
Grated ginger and garlic (if using)
Toasted sesame seeds
Taste and adjust to preference—more vinegar for tang, more honey for sweetness, etc.
4. Assemble the Salad
In a large bowl, combine:
Chopped lettuce
Cooked potato chunks
Sliced red onion and cucumber (if using)
Drizzle half the dressing and toss gently.
5. Add Eggs
Slice or quarter the boiled eggs.
Place them on top of the salad.
Drizzle remaining dressing over the eggs.
Garnish with extra sesame seeds and freshly cracked pepper if desired.
Serving Suggestions:
Serve warm (potatoes freshly boiled) or chilled.
Pair with grilled chicken or tofu for a fuller meal.
Add cherry tomatoes or avocado for more color and texture.
FAQ & Common Questions
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, but the flavor will be sweeter and softer. Roast them for better texture rather than boiling.
Q: Can I make this salad ahead of time?
A: Yes, but keep the dressing separate and add it just before serving to keep the lettuce crisp.
Q: What can I use instead of sesame oil?
A: You can use olive oil or peanut oil, but sesame oil gives that signature nutty flavor. Toasted sesame oil is best.
Q: Can I make this vegan?
A: Yes—omit the eggs and use maple syrup instead of honey in the dressing. You can add tofu or chickpeas for protein.
Q: What lettuce works best?
A: Romaine, butter lettuce, or even baby spinach work well. Avoid iceberg if you want more flavor and nutrients.
Q: How long does this salad last in the fridge?
A: Up to 2 days if undressed. Once dressed, eat within a few hours to avoid soggy lettuce.