Creamy Mashed Potato Salad
How to Make Potato Salad: A Delightful Dish with Mashed Potatoes and Fresh Vegetables
Here’s a recipe for a mashed potato salad, perfect as a unique side dish or even a light dessert! We’ve transformed humble boiled potatoes into a delightful salad featuring a creamy texture from mashed potatoes, complemented by the crunch of fresh vegetables and a sweet-and-tangy dressing. Measurements are based on standard Korean tablespoons (bap spoons). Feel free to adjust seasoning to your taste, as this recipe is prepared with a milder flavor profile initially.
Salad Base Ingredients- 3 Potatoes (approx. 384g)
- 40g Onion
- 40g Carrot
- 100g Cucumber
Salad Dressing- 3.5 Tbsp Mayonnaise
- 1.5 Tbsp Mustard Sauce
- 1 Tbsp Lemon Juice
- 2 Tbsp Oligosaccharide (or honey/sugar)
- Pinch of Black Pepper
Cucumber Brining Ingredients- 100g Cucumber
- 0.2 Tbsp Salt
- 0.3 Tbsp Brown Sugar
- 0.5 Tbsp Vinegar
Potato Boiling Ingredients- 384g Potatoes
- 800ml Water
- 0.4 Tbsp Salt
- 0.8 Tbsp Brown Sugar
- 3.5 Tbsp Mayonnaise
- 1.5 Tbsp Mustard Sauce
- 1 Tbsp Lemon Juice
- 2 Tbsp Oligosaccharide (or honey/sugar)
- Pinch of Black Pepper
Cucumber Brining Ingredients- 100g Cucumber
- 0.2 Tbsp Salt
- 0.3 Tbsp Brown Sugar
- 0.5 Tbsp Vinegar
Potato Boiling Ingredients- 384g Potatoes
- 800ml Water
- 0.4 Tbsp Salt
- 0.8 Tbsp Brown Sugar
- 384g Potatoes
- 800ml Water
- 0.4 Tbsp Salt
- 0.8 Tbsp Brown Sugar
Cooking Instructions
Step 1
First, peel the potatoes and rinse them lightly under running water.
Step 2
In a pot, combine the 3 peeled potatoes, 800ml of water, 0.4 Tbsp salt, and 0.8 Tbsp brown sugar. Bring to a boil over high heat.
Step 3
Once the water is boiling vigorously, cover the pot, reduce the heat to medium, and let the potatoes simmer for about 25 minutes. (The cooking time may vary depending on the size of the potatoes. Check for tenderness by piercing with a fork.)
Step 4
Rub the cucumber with coarse salt to clean it, then slice it thinly into rounds. This process helps to remove any bitterness and ensures a crisp texture.
Step 5
Place the thinly sliced cucumber in a bowl. Add 0.2 Tbsp salt, 0.3 Tbsp brown sugar, and 0.5 Tbsp vinegar. Mix well with a spoon and let it pickle for 15-20 minutes. This step prevents the cucumber from becoming soggy and maintains its crunch.
Step 6
Finely dice the carrot and onion. Ensuring the vegetables are minced small will help them distribute evenly throughout the salad.
Step 7
Confirm the potatoes are cooked through by inserting a fork. They should typically be tender within 20-25 minutes.
Step 8
Drain the cooked potatoes and place them in a bowl. Mash them thoroughly with a fork until smooth, ensuring there are no large lumps. (Mashing while the potatoes are still warm makes them easier to mash and results in a creamier texture.)
Step 9
Squeeze out any excess water from the brined cucumber slices and add them to the mashed potatoes. Properly draining the cucumber is crucial to avoid a watery salad.
Step 10
Add the finely diced carrot and onion to the bowl with the mashed potatoes and cucumber, and mix everything together.
Step 11
Now, prepare the dressing by adding 3.5 Tbsp mayonnaise, 1.5 Tbsp mustard sauce, 1 Tbsp lemon juice, and 2 Tbsp oligosaccharide to the mixture. Stir well until all ingredients are evenly combined. (As a tip, start with 3 Tbsp mayonnaise and 1 Tbsp mustard, taste, and then add the remaining 0.5 Tbsp of each if needed, adjusting to your preference.)
Step 12
Finally, add a pinch of black pepper for extra flavor and mix once more to ensure everything is well incorporated. Your delicious mashed potato salad is ready! Taste and adjust seasoning with salt, sugar, or more oligosaccharide if desired.
