Creamy & Savory Classic Potato Salad
A Hearty and Delicious Potato Salad Recipe for Everyone
Discover the classic potato salad, renowned for its exceptionally creamy and savory flavor. Its fluffy and tender texture makes it a joy to eat, perfect even for those who have difficulty chewing. This versatile dish is wonderful served alongside crusty bread or as an elegant appetizer to whet your appetite before a meal. Its comforting taste makes it a delightful addition to any occasion.
Main Ingredients- 3 medium-sized potatoes
- 6 hard-boiled eggs
- 1 handful of raisins (approx. 30g)
- 5 imitation crab sticks (surimi)
- 1 medium-sized carrot
- 1 medium-sized cucumber
- 5 slices of processed cheese
- 1 tablespoon coarsely crushed black peppercorns
Seasoning & Dressing- Mayonnaise (adjust to taste, use a standard small bottle)
- 1 tablespoon sugar (adjust sweetness to your preference)
- Mayonnaise (adjust to taste, use a standard small bottle)
- 1 tablespoon sugar (adjust sweetness to your preference)
Cooking Instructions
Step 1
First, prepare all your ingredients to the size shown in the recipe photos. For the carrot, dice it into small cubes and boil it in water. If you prefer a crunchier texture for your carrot, you can use it raw after finely julienning it. When boiling the carrot, aim for a tender-crisp texture, not overly soft.
Step 2
Cut the cucumber in half lengthwise, focusing on the seeded area. Use the back of a teaspoon or a small spoon to gently scrape out and remove the seeds. This method effectively reduces the cucumber’s water content. Once the seeds are removed, slice the cucumber into approximately 0.5cm thick pieces. Sprinkle a little salt over the sliced cucumber and let it sit on a clean, dry cloth for about 5 minutes to draw out excess moisture. This step helps prevent the salad from becoming watery and maintains a crisp texture.
Step 3
Wash the potatoes thoroughly while they are still in their skins. Place them in a pot and cover with enough water to submerge them. Boil until the potatoes are cooked through and tender. You can test for doneness by piercing them with a fork; it should slide in easily. Drain the water and, while the potatoes are still hot, peel them. Transfer the peeled potatoes to a large bowl and use a fork to mash them gently. It’s best to leave some small lumps for texture, rather than mashing them into a completely smooth paste.
Step 4
Allow the mashed potatoes to cool completely. Once cooled, peel the hard-boiled eggs and mash them using a fork, aiming for a similar consistency to the mashed potatoes. It’s common to mash the egg whites and yolks together for a richer flavor in the potato salad.
Step 5
Now it’s time to bring all the ingredients together. In a large bowl, combine the mashed potatoes, mashed hard-boiled eggs, diced carrots, cucumber, raisins, and shredded imitation crab sticks. Drizzle generously with mayonnaise and add 1 tablespoon of sugar. Use a spatula or spoon to gently mix everything together until well combined. The amount of mayonnaise is crucial; taste as you mix and adjust to your preference. Too little can make the salad dry and bland, while too much can make it overly rich. Stir in the coarsely crushed black peppercorns for an added layer of flavor. Mix gently until everything is evenly distributed. You usually don’t need to add extra salt, as the potatoes and cucumber have been lightly salted, and mayonnaise contains some salt. However, you can add a tiny pinch of salt if needed to suit your taste. Your delicious potato salad is now ready!
