Gourmet Potato and Egg Salad Sandwich
Make a Delicious Potato Egg Salad Sandwich with Grapefruit Juice!
This recipe creates a delightful Potato and Egg Salad Sandwich, perfect for a satisfying meal or brunch. It uses simple ingredients for a surprisingly elegant result. The creamy mashed potatoes and fluffy eggs combined with crisp vegetables offer a wonderful texture and taste. Enjoy it with fresh fruit for an even more fulfilling experience.
Sandwich Ingredients
- 1 packet sandwich bread
- 2 medium potatoes
- 2 large eggs
- 50g mayonnaise (approx. 3-4 Tbsp)
- 5 imitation crab sticks (or surimi)
- 1/2 cucumber
- 1/4 onion
- 1 Tbsp mustard sauce
Cooking Instructions
Step 1
To begin making the delicious potato and egg salad, wash two eggs thoroughly. Peel two potatoes and cut them into bite-sized cubes (about 1.5-2 cm) so they cook faster. Place the potatoes and eggs in a pot, cover with water, and boil until cooked.
Step 2
If you don’t use mayonnaise often, buying the smallest size is a great way to ensure it stays fresh. You can adjust the amount to your preference.
Step 3
I’ve used imitation crab sticks here for added flavor. I was curious about the taste difference between ‘Kramee’ and ‘Creamy’, but both are tasty, so feel free to choose your favorite. (5 imitation crab sticks)
Step 4
Finely dice the cucumber and onion for a pleasant crunch. Shred or finely chop the imitation crab sticks along their grain so they blend well into the salad.
Step 5
Check if the potatoes are fully cooked by piercing them with a fork. Once tender, drain them and let them cool slightly.
Step 6
Mashing the potatoes while they are still warm is the easiest way to achieve a smooth and creamy texture. Using a spoon will help you mash them effortlessly.
Step 7
The potatoes I used today were a ‘floury’ type, which cooked up beautifully fluffy and were very easy to mash. They broke apart like rice grains, making the salad extra creamy.
Step 8
Peel the hard-boiled eggs and chop them finely. You can also break up the yolks with a fork and add them to the mixture for an even richer flavor.
Step 9
To the mashed potatoes, diced vegetables, shredded crab sticks, and chopped eggs, generously add the mayonnaise. About 50g should be enough to mix everything thoroughly.
Step 10
Add 1 tablespoon of mustard sauce for an extra layer of flavor. Using Dijon or whole-grain mustard can further enhance the taste profile.
Step 11
Now, simply mix all the ingredients together with a spatula or spoon until well combined, and your delicious potato and egg salad is ready! I took a bite and it was so tasty, I couldn’t stop eating it! I might have eaten too much to even make sandwiches at this rate! (laughs)
Step 12
I lightly toasted the sandwich bread for about 2 minutes in my Okkku mini oven. This step adds a slight crispness to the outside while keeping the inside soft. You can also use a regular toaster.
Step 13
Generously spread the prepared potato and egg salad onto the lightly toasted bread, then top with another slice of bread to complete your gourmet Potato and Egg Salad Sandwich. Since my mouth is small, I cut it into four portions for easier eating! (joy)
