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a bowl of Vietnamese potato salad
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Vietnamese Potato Salad

A colorful Vietnamese potato salad with diced potatoes, carrots, green peas, ham and mayonnaise.
Prep Time15 mins
Cook Time20 mins
Chill Time1 hr 30 mins
Total Time2 hrs 5 mins
Course: Appetizers and Side dishes, Salad
Cuisine: Vietnamese
Keyword: potato salad
Servings: 4 people
Calories: 197kcal
Author: Sophie


  • 2 medium potatoes
  • 1 medium carrot
  • 1/4 teaspoon salt
  • 1/4 cup green peas
  • 1/3 cup diced Vietnamese pork sausage (or ham, regular sausage)
  • 1/3 cup diced pickled cucumbers
  • 3 tablespoons mayonnaise
  • salt and pepper to taste
  • chopped dill for garnishing (optional)


  • Wash potatoes and carrot. Cut carrot in half crosswise.
  • Put potatoes and carrot into a pot, fill with enough cold water to cover them. Add salt, bring the pot to a boil and then reduce the heat to low. Cover the pot with a lid and boil potatoes and carrot in simmering water until they are tender, 10 - 20 minutes depending on the size of your potatoes and carrot. When they are tender, remove them from the pot, set aside and let cool a little bit.
  • Add green peas and just enough water to cover them in a small saucepan. Turn on the heat and after 3 - 5 minutes, when the peas are tender, remove them from the saucepan and let them cool.
  • When the potatoes and carrot are cool enough to handle, discard the skin and cube them. Place diced potatoes and carrots into a large bowl.
  • Add diced pickled cucumbers, diced Vietnamese sausage and green peas to the bowl.
  • Add 3 tablespoons of mayonnaise to the bowl and mix thoroughly to combine. Add salt and pepper to taste (I usually don't add any salt). If you want a more creamy salad, feel free to add more mayonnaise.
  • You can serve the salad immediately but it tastes much better after being refrigerated for 1 - 2 hours. You can sprinkle some chopped dill over the salad when serving it.
    A colorful Vietnamese potato salad


You can add eggs to this salad (though I prefer it without eggs). Instructions: while waiting for potatoes and carrots to cook in step 2, place an egg in a small saucepan, cover with enough water and place on the stove. Turn on the heat and when the water starts boiling, reduce heat to low and continue cooking for 10 - 12 minutes for hard-boiled eggs. When time's up, remove the egg from the saucepan, set aside and let cool. Peel and cut the egg in half lengthwise, scoop out the yolk and add it to the mixing bowl. Cut the cooked egg white into small pieces and add them to the bowl. Add all other ingredients and mix well.


Calories: 197kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 368mg | Potassium: 568mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2617IU | Vitamin C: 26mg | Calcium: 18mg | Iron: 1mg