Everyone likes Potato Salad right? That guy on kickstarter was funded $55,492 to make a potato salad, so I’ve decided to give you my favourite recipe so you too can make this amazing dish at home. It takes no time, keeps in the fridge, makes a great side dish and you can pack it for lunch the next day.
200g Potato, cut into bite-size pieces (7.1 oz)
50g Carrot, 4mm thick quarter moons (1.8 oz)
¼ tsp Salt
2 pinches of Sugar
½ tsp Vinegar
White Pepper
½ Cucumber (70g/2.5 oz)
30g Ham, 5mm thick (1.1 oz)
50g Onion (1.8 oz)
1 Boiled Egg
2 tbsp Mayonnaise (get Japanese mayonnaise because it’s the best)
White Pepper
Salt
- After peeling and cutting the potatoes into bite sized pieces, and peeling and cutting the carrots into semi-circles – boil them in a pan of water. I’ll be honest, when I made this, I didn’t have any carrot in the house. Instead I used whatever vegetables I had on had, which happened to be baby sweetcorn, runner beans and broccoli. These take less time than the potatoes so I cooked them separately. How long do you boil them for? Till the potatoes are squishy enough to poke a fork in. And the vegetables for however long you like, I like mine on the crunchy side. Also you should boil your egg at some point if it isn’t already boiled. I didn’t have an egg so that’s why there’s not on in my pictures.
- In a sieve or colander (I recommend the colander) empty the pan with potatoes of water. Then I like to shake my potatoes up, so that they go all crumbly on the outside. It gives better texture to the salad. You can also use a fork to mash them a bit if that’s how you like it, but don’t mash it into mash, the potatoes need to be a bit chunky for a potato salad!
- Add the cooked veg and potatoes to the bowl, add the vinegar, mix and set aside.
- Now I peel and cut my onion. I like to dice my onions up so that some of it is very fine, some of it small and leave some bits long. I like the variety. My friend said that if you put them in a bowl of water or just wash them for a bit it takes the sting/bite out of raw onions. I don’t know how well this works, but I normally do it.
- Now I cut up my ham. I’ve head people use bacon for this, but I like to get honey-cured ham that’s in thick slices. Also cut your egg into slices if you have an egg.
- Add everything to the bowl, add pepper and mix fairly well.
- Add your mayonnaise. The quality of the mayonnaise determines the quality of your potato salad and I will always recommend Japanese mayonnaise – mostly famously the KewPie brand. It comes in a handy squeeze bottle!
- Mix everything up again and ta-da! You have your potato salad.
- Now I don’t put in a TON of mayonnaise because I think it overwhelms the flavour too much. However you can put as much or as little as you like.
- And as with all my recipes, you can pretty much use any ingredients and not the ones from the recipe except the main ingredients which in this case are Potato and Mayonnaise.
