Hearty and Delicious Potato Egg Salad Morning Roll Sandwich
Perfect for Weekend Brunch! Super Simple Potato Egg Salad Morning Roll Sandwich Recipe
On weekend mornings, there’s nothing quite like a leisurely brunch! This easy-to-make Potato Egg Salad Morning Roll Sandwich is satisfying and delicious, appealing to all ages. The combination of creamy potatoes, perfectly boiled eggs, and crisp vegetables makes it incredibly nutritious. If you make a batch, it can serve as a hearty snack for kids for up to two days. For busy days out, preparing it in advance means your older child can easily whip up a quick snack by serving it with bread. Enjoy a relaxing brunch at home to kickstart your weekend! With current concerns about going out due to COVID-19, we’re enjoying delicious brunches at home. We hope you create special moments with your loved ones over this delightful meal.
Ingredients- 6 Morning rolls
- 2 medium potatoes
- 3 eggs
- 1/4 cucumber
- 1/4 carrot
- 1/8 small onion (a very small amount)
Seasoning & Condiments- 1-2 Tbsp mustard (to taste)
- Pinch of salt
- 1/2 tsp sugar (optional)
- Pinch of sea salt (for boiling eggs)
- 1-2 Tbsp mustard (to taste)
- Pinch of salt
- 1/2 tsp sugar (optional)
- Pinch of sea salt (for boiling eggs)
Cooking Instructions
Step 1
Prepare all your ingredients. Wash fresh vegetables thoroughly.
Step 2
Cut out and discard the seedy core of the cucumber. Removing the core prevents the salad from becoming watery and helps maintain a crisp texture.
Step 3
Boil the potatoes in a pot with plenty of water. Cook for about 20-25 minutes, or until the potatoes are fully tender. Adding a little sugar towards the end of the boiling process can subtly enhance the flavor with a hint of sweetness.
Step 4
For easier peeling, use eggs that have been at room temperature before boiling. This also helps prevent them from cracking during cooking. Fill a pot with enough water to cover the eggs, add a pinch of sea salt or about 1/2 teaspoon of vinegar, and boil for about 10-12 minutes for hard-boiled eggs. The salt or vinegar helps the shells peel off smoothly.
Step 5
While the potatoes are still warm, peel them and mash them thoroughly with a fork or a potato masher until smooth. Ensure there are no lumps for a better salad consistency.
Step 6
Once the boiled eggs have cooled slightly in cold water, peel them and mash them finely, just like the potatoes.
Step 7
Add the mashed eggs to the mashed potatoes and mix them together.
Step 8
Using a fork or spatula, gently mash and combine the potatoes and eggs until well blended. Make sure it’s smooth and lump-free for the best salad texture.
Step 9
Finely grate or mince the carrot. This adds both texture and a lovely color to the salad.
Step 10
Finely chop or grate the deseeded cucumber. Finely mince a very small amount of onion; add only a tiny bit as its flavor can be quite strong. Adjust the onion quantity to your preference.
Step 11
To the mashed potato and egg mixture, add the prepared carrot, cucumber, and minced onion. Season with mustard and sugar. If you’re omitting mayonnaise, adjust the amount of mustard to achieve your desired flavor.
Step 12
This recipe omits mayonnaise. If your child dislikes mayonnaise, you can still create a delicious salad using just mustard. This version offers a lighter taste that even elementary school children can enjoy.
Step 13
Once all the ingredients are well mixed, your delicious Potato Egg Salad is ready! Serve it in morning rolls for a delightful meal. The sweetness of the carrot combined with the crisp vegetables makes it incredibly tasty.
