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Japanese Curried Potato and Egg Salad, garnished with red cabbage, black sesame seeds and served in a bowl

Japanese Curried Potato and Egg Salad

A salad you CAN make friends with. The crunch of the red cabbage, combined with the creamy curry-infused mayo is most likely the reason cold potatoes were invented.
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Cuisine: Japanese Fusion
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 3 hours 45 minutes
Servings: 6 serves
Author: Allison Jones


  • 4 hard or medium-boiled eggs pre-prepared and chilled
  • 4 large potatoes peeled and quartered
  • Olive oil spray
  • Sea salt
  • ½ cup whole-egg mayonnaise
  • 1 teaspoon Japanese S&B curry powder
  • Garnish
  • ¼ cup finely shredded red cabbage and black sesame seeds for garnish


  • Prepare the boiled eggs at least a few hours before you plan to have this salad as they are best cold. They are best either medium- or hard-boiled.
  • Pre-heat the oven to 230C and prepare the potatoes as described.
  • Spray the potatoes with oil and grind salt over them. Bake for 25-32 minutes or until lightly golden brown. Turn the tray at the halfway point and then check them at the 25 minute mark to see how they look.
  • Alternatively you can steam or boil the potato pieces if you don't want to use the oven. They will take approximately 15-20 minutes to steam, or 10-15 minutes to boil.
  • Once the potatoes are cooked let them cool at room temperature and then transfer, covered, to the refrigerator.
  • Once you are ready to prepare the salad for serving, slice the eggs in half lengthwise (and then in to quarters if desired) and shred the red cabbage. Set aside the red cabbage.
  • Combine the mayonnaise with the curry powder and a generous pinch of salt, then stir well to fully incorporate.
  • Place the egg halves, potatoes, and the curry mayonnaise mix in a mixing bowl and then gently stir to combine, being careful not to break up the eggs.
  • To serve, garnish with red cabbage and the black sesame seeds.
  • Keep refrigerated for no longer than 2 days.


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