Moist and Delicious Potato Salad & Sandwich Filling
The Secret to Preventing Watery Potato Salad & Making Sandwich Filling
Make a creamy potato salad that doubles as a perfect sandwich filling! It’s ideal for picnics, hiking trips, kids’ snacks, entertaining guests, or as a delightful home cafe dessert. Learn the secret to making it last without getting watery.
Main Ingredients
- 450g potatoes (about 3 medium)
- 50g cucumber (about 1/4 medium)
- 50g onion (about 1/4 medium)
- 50g apple (about 1/4 medium)
- 2 hard-boiled eggs
- 8 Tbsp corn kernels
- 3 Tbsp or more raisins
Cooking Instructions
Step 1
Peel the potatoes thoroughly. To prevent them from becoming too starchy when mashed, soak them in cold water for about 10 minutes. Also, have your hard-boiled eggs ready and fully cooked.
Step 2
Finely dice the cucumber and onion. Add about 1/2 teaspoon of kosher salt to the diced vegetables and let them sit for 10 minutes to draw out moisture. After salting, squeeze out as much water as possible with your hands. This is crucial to prevent a watery potato salad. (50g of cucumber and onion is roughly equivalent to about 1/4 of a medium-sized vegetable).
Step 3
Dice the apple. The apple will add a refreshing flavor and a pleasant crunch to the salad. (This is about 1/4 of a medium apple).
Step 4
To cook the potatoes faster, cut them into smaller pieces. Add about 1/2 teaspoon of kosher salt to the pot, cover, and boil. Check the doneness by inserting a fork into the thickest potato piece; it should be tender and easily pierced. Boiling them until very soft makes mashing easier.
Step 5
Once the potatoes are cooked, drain them completely in a colander. It’s best to mash them while they are still warm for a smoother texture. (Using a pair of kitchen gloves makes mashing much easier and less messy). Mash the hard-boiled eggs as well.
Step 6
To the mashed potatoes and eggs, add the squeezed cucumber and onion, diced apple, and 8 tablespoons of corn kernels. Drain the corn kernels before adding them. The ‘pop’ of the corn and its sweetness will enhance the overall flavor of the potato salad.
Step 7
Now, let’s add the seasonings and mix everything well. Combine 1.5 tablespoons of sugar, 1.5 teaspoons of kosher salt (this is for final seasoning, separate from the salt used for the vegetables), 3/4 cup of mayonnaise, 1/2 tablespoon of mustard sauce, and 1/3 tablespoon of black pepper. Gently mix until all ingredients are evenly incorporated.
Step 8
To prevent the potato salad from becoming watery and to add extra texture and flavor, we add dried fruit. Stir in 3 tablespoons or more of raisins. The chewy texture and sweetness of the raisins complement the salad beautifully. (You can also use dried cranberries).
Step 9
Your delicious potato salad is ready! Spread it generously on bread for thick sandwiches, or shape it into a ball on a plate for a delightful dessert. For an extra touch of sweetness, you can spread a little jam on the bread before adding the potato salad. It’s delicious to eat right away or can be stored in the refrigerator for 2-3 days.
