Creamy Mashed Potato Salad
Homemade Classic Potato Salad: A Detailed Recipe for Mashed Potato Salad with Eggs and Vegetables
Discover how to make a delightfully smooth mashed potato salad using freshly boiled, seasonal potatoes mixed with a variety of wholesome ingredients. This salad is wonderful on its own, or it can serve as a satisfying meal when tucked into a morning bun or sandwich bread. The natural sweetness of summer potatoes is complemented by the refreshing crunch of cucumber, the richness of boiled eggs, and the savory notes of crab sticks and ham. This recipe will guide you step-by-step to create a delicious side dish or light meal that your whole family will love to scoop up by the spoonful. It’s designed to be easy for beginners to follow.
Ingredients- 6 medium potatoes (or 7-8 small potatoes)
- 2/3 tsp salt (for boiling potatoes)
- 1/2 medium onion
- 150g imitation crab meat (surimi)
- 100g sliced ham
- 1/2 cucumber
- 1/2 tbsp salt (for salting cucumber)
- 1 tsp sugar (for salting cucumber)
- 3 hard-boiled eggs
- 8 tbsp mayonnaise
- 2-3 tbsp honey or corn syrup
- 1 tbsp whole grain mustard
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
Prepare about 6 medium-sized potatoes. If using smaller potatoes, use about 7-8 to achieve the same total weight. Wash the potatoes thoroughly to remove any dirt.
Step 2
Place the potatoes in a pot and add enough water to cover them by about two-thirds. Add 2/3 teaspoon of salt to the water; this helps season the potatoes from the inside as they cook.
Step 3
Once the water comes to a boil, cover the pot and simmer over medium-low heat for about 10-15 minutes. To check for doneness, insert a chopstick or fork into a potato; it should slide in easily if cooked through.
Step 4
Prepare the cucumber, which adds a delightful crunch to the potato salad. Cut the cucumber in half lengthwise, then cut each half in half again lengthwise, and finally slice into pieces about 1 cm thick (or roughly 0.5 cm dice).
Step 5
In a separate bowl, combine the sliced cucumber with 1/2 tablespoon of salt and 1 teaspoon of sugar. Mix well and let it sit for 15-20 minutes to draw out excess moisture. This step is crucial for maintaining the cucumber’s crispness.
Step 6
After the cucumber has rested, gently squeeze out as much liquid as possible using your hands. This ensures the cucumber stays crisp and doesn’t make the salad watery.
Step 7
Chop the imitation crab meat and ham into small pieces, about 1 cm in size. For the ham, sandwich-style ham works well as it’s already cooked and ready to eat. Ensure you use ham that is safe to consume raw.
Step 8
Finely dice half of a medium onion. To prevent a raw, pungent flavor, soak the diced onion in cold water for about 20 minutes, or rinse it under cold running water a couple of times. Afterwards, drain and squeeze out excess water.
Step 9
While the potatoes are still warm, peel them and mash them using a potato masher or a fork until mostly smooth. Mash the peeled hard-boiled eggs along with the potatoes. A good ratio is about 3 parts potato to 1 part egg, but feel free to adjust.
Step 10
Add all the prepared ingredients – the squeezed cucumber, chopped ham, crab meat, and drained onion – to the bowl with the mashed potatoes and eggs. Gently mix everything together until well combined.
Step 11
Add the dressing ingredients: 8 tablespoons of mayonnaise, 2-3 tablespoons of honey (or corn syrup), and 1 tablespoon of whole grain mustard. Mix thoroughly until the salad is evenly coated. Add a pinch of black pepper if desired. Taste and add a tiny bit more salt if needed, but be mindful of the saltiness from other ingredients.
Step 12
Customize this versatile salad by adding or adjusting ingredients to suit your family’s preferences! It’s a fantastic way to use up delicious seasonal potatoes. Since it mostly involves chopping and mixing, it’s an incredibly easy recipe, perfect for beginners. Especially during hot summer months, it’s a great no-cook option. Enjoy this nutritious and delightful side dish or light meal!
