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Prep Time
10 mins
Total Time
30 mins
3 cups (750 mL)


white potatoes, peeled and cut into 1/2-in. (1-cm) cubes
carrot, chopped into 1/2-in. (1-cm) thick rounds
1 piece
English cucumber
2 in./5 cm long
hard-boiled eggs, peeled
1/3 cup
Compliments Real Mayonnaise
75 mL
2 tbsp
rice vinegar (unseasoned)
30 mL
1 tbsp
packed brown sugar
15 mL
1/4 tsp
1 mL
green onion, minced


Step 1

Cook potatoes and carrot in saucepan of boiling salted water 12 min, or until tender. Drain and transfer to bowl. Slightly crush with potato masher or back of spoon (mixture should be chunky). Let cool.

Step 2

Meanwhile, cut cucumber into quarters lengthwise. Slice off and discard seeds. Finely dice cucumber. Cut eggs in half; remove yolks. Chop whites finely; set aside whites and yolks separately.

Step 3

Mix mayonnaise, vinegar, brown sugar and salt in large bowl until sugar is no longer gritty. Add cooled potato mixture, cucumber, egg whites and green onion. Mix thoroughly. Finely grate egg yolks overtop. (Make-ahead: Refrigerate in airtight container up to 2 days.)


Use new white, red-skinned or yellow-fleshed potatoes for this salad. Baking potatoes, such as russets, are too soft.
This salad is also delicious with summery barbecued meats, poultry or fish.
This makes 8 servings as part of a banchan or appetizer trio, alongside Spicy Korean-Style Bean Sprouts and Fresh Cucumber Kimchi.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
8 g
Saturated Fat:
1 g
13 g
1 g
3 g
50 mg
3 g
140 mg
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