Creamy Egg and Potato Salad
Easy Egg Potato Salad Recipe – Perfect for Snacks or Side Dishes!
A delightfully simple salad made with mashed boiled potatoes and tender boiled eggs. We’ve added a charming touch by finely grating the egg yolk over the top. This recipe creates a wonderfully smooth and flavorful salad that’s ideal as a satisfying snack or a delightful accompaniment to any meal.
Main Ingredients
- 1 boiled potato (medium size)
- 2 boiled eggs
Cooking Instructions
Step 1
First, thinly slice the cucumber. Sprinkle a little salt over it and let it sit for about 10 minutes to draw out moisture. This step helps prevent the salad from becoming watery and keeps the cucumber crisp. After 10 minutes, firmly squeeze out any excess water from the cucumber slices.
Step 2
Finely chop the imitation crab stick and onion, which will add flavor to the salad. Drain the corn kernels from the can. Chopping all the additional ingredients finely ensures they integrate well into the salad.
Step 3
Boil the potatoes and eggs. Once boiled, peel the potatoes and place them in a bowl. Mash the potatoes thoroughly using a fork or a potato masher until smooth and creamy. It’s important to mash them evenly without large lumps.
Step 4
Add the 2 boiled eggs to the mashed potatoes and mash them together. While you can separate the egg whites and yolks and chop them individually, mashing them directly with the potatoes by hand is a simpler method that also blends the flavors beautifully. Ensure the richness of the yolks is well incorporated.
Step 5
To the mashed potato and egg mixture, add 2 Tbsp mayonnaise, 1 Tbsp mustard sauce, and 1/2 Tbsp oligodang (or sugar). Season with a pinch of salt and pepper. Mix everything together thoroughly. This is where you’ll establish the base seasoning.
Step 6
Here’s my personal tip to make the salad even better and lighten the richness of the mayonnaise: add 1 Tbsp of plain yogurt. The slight tang and creaminess of the yogurt will elevate the salad’s flavor profile beautifully.
Step 7
Mix all the ingredients and seasonings until well combined. Adjust the consistency with mayonnaise and yogurt. Taste the salad and add more salt if needed to reach your desired flavor. Adjusting the seasoning to your preference is key.
Step 8
Spoon the finished egg and potato salad generously onto a serving plate. To enhance the color and add a final touch of rich flavor, take one of the boiled egg yolks, place it in a fine-mesh sieve, and gently grate it over the top of the salad. This garnishes the salad beautifully and adds an extra layer of deliciousness.
