Creamy Potato Salad with Fresh Potatoes (Great as a Side Dish or Sandwich Filling)
Hearty Side Dish with Seasonal Fresh Potatoes! Moist and Creamy Potato Salad Recipe
Freshly harvested potatoes are at their best right now! I’m sharing a recipe for a moist and savory potato salad that’s perfect for this time of year. It’s wonderful as a simple breakfast option with toast, or as a filling for hearty sandwiches. For those who enjoy it as a side dish with rice, I’ve included a special tip to enhance its unique flavor. Make this delicious potato salad that the whole family will love!
Main Ingredients- 2 medium-sized fresh potatoes
- A pinch of salt (for boiling potatoes)
- 1/2 onion
- 1 can tuna (approx. 150g)
- Mayonnaise, to taste (about 3-4 tablespoons)
- Coarse black pepper, to taste
- A little green onion, finely chopped
- 2/3 tsp soy sauce (optional, for side dish)
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and peel them. Then, cut them into large, bite-sized pieces, about 2-3 cm in size. Place the cut potatoes in a pot, add enough water to cover them completely, and a pinch of salt. Boil the potatoes. For medium-sized potatoes, it usually takes about 15-20 minutes for them to become tender all the way through.
Step 2
Once the potatoes are fully cooked, check for tenderness by piercing them with a fork or skewer. Drain the cooking water completely. Then, turn the heat to very low. Leave the lid off and let the potatoes sit for 1-2 minutes to completely evaporate any remaining moisture. This step is key to preventing the potatoes from becoming mushy and ensuring a fluffy, delicious texture. Turn off the heat and let the potatoes cool down slightly.
Step 3
While the potatoes are cooling, prepare the other ingredients. Drain the tuna can thoroughly, pressing out all the oil or liquid. Peel the onion and slice it into very thin slivers. Soak the slivered onion in cold water for about 10 minutes to mellow its sharp flavor and retain a crisp texture. After 10 minutes, drain the onion and squeeze out any excess water by hand.
Step 4
Once the slightly cooled, mashed potatoes are ready, combine them in a large bowl with the drained tuna and the squeezed onion slivers. Add the mayonnaise, coarse black pepper, and the finely chopped green onions. Gently mix everything together until well combined. Be careful not to overmix, as this can cause the potatoes to become too mushy.
Step 5
If you plan to serve this as a side dish with rice, consider adding about 2/3 teaspoon of soy sauce for an extra savory dimension. The soy sauce will add a delightful salty and deep flavor that makes it incredibly addictive with rice! The finished potato salad can be enjoyed as is, or used as a filling for sandwiches, or served alongside bread for a delicious meal.
