Moist and Creamy Potato Sweet Potato Salad
A Beloved ‘Potato Sweet Potato Salad’ Approved by Kids and Adults Alike!
This salad recipe is a treasured method from my mother, and I absolutely adore it. I personally dislike overly mayonnaise-heavy or dry, starchy salads. However, this salad is wonderfully moist and creamy, never feeling heavy, making it utterly irresistible! It’s a recipe that will have children and adults constantly requesting it. Making a large batch is perfect for side dishes with meals, and it also makes a simple and convenient snack when paired with toast or a soft roll. Prepare this delightful, easy-to-make salad that the whole family will enjoy!
Salad Ingredients- 2 hard-boiled eggs
- 2 medium potatoes
- 2 medium sweet potatoes
- 1/2 medium onion
- 1 cucumber
- 1 small carrot
- 2/3 can (approx. 150-200g) corn kernels
- 8 imitation crab sticks (e.g., surimi)
- 1 tsp coarse salt (for boiling ingredients)
- 1 tsp vinegar
- 3/4 small bottle mayonnaise (approx. 200-250g)
- 150ml milk
Cooking Instructions
Step 1
Let’s prepare the perfectly boiled eggs. Place the eggs in a pot of water and boil over medium heat for 10 to 13 minutes until fully cooked and firm.
Step 2
While the eggs are boiling, peel the 2 potatoes and 2 sweet potatoes. Cut them into bite-sized pieces of similar size. Place the cut potatoes and sweet potatoes in a pot, cover with water, and add 1 teaspoon of coarse salt. Boil them together. This seasons the vegetables from the inside out for enhanced flavor.
Step 3
As the potatoes and sweet potatoes cook, finely mince 1 small carrot after peeling it. Add the minced carrot to boiling water with 0.5 teaspoon of coarse salt and blanch for 5 minutes. This method preserves the carrot’s crunch while enhancing its sweetness.
Step 4
Prepare the onion and cucumber for a refreshing crunch. Finely dice 1/2 onion (removing the core) and 1 cucumber (removing the watery seeds). Place the diced onion and cucumber in a bowl, sprinkle with 1 teaspoon of coarse salt, and mix gently with a spoon. Let them sit for 10 minutes to draw out excess moisture. This step ensures the salad won’t be watery and retains a pleasant crispness.
Step 5
Gather the salted onion and cucumber, along with the blanched carrot, onto a piece of cheesecloth or a clean kitchen towel (an unused baby cloth works well). Squeeze out as much liquid as possible by hand. Thoroughly draining the vegetables is key to a non-soggy and clean-tasting salad.
Step 6
Now, let’s prepare the boiled eggs for mashing. Separate the yolks into a large bowl. Finely chop the egg whites with a knife and add them to the bowl with the yolks. This combination creates a delightful texture in the salad.
Step 7
It’s best to mash the potatoes and sweet potatoes while they are still warm! Transfer the cooked potatoes and sweet potatoes to the large bowl immediately after draining. Use a spatula or fork to mash them thoroughly until smooth and creamy. Mashing them while hot makes for an exceptionally smooth consistency.
Step 8
It’s time to bring all the ingredients together for the final salad! To the bowl with the mashed potatoes and sweet potatoes, add the drained onion, cucumber, and carrot. Also, add the drained corn kernels (2/3 can) and shred the imitation crab sticks. Finally, add 3/4 bottle of mayonnaise and 150ml of milk. Gently mix everything together until well combined. Your delicious Potato Sweet Potato Salad is ready to be enjoyed!^^
