Nutritious & Satisfying Egg Potato Salad Open-Faced Sandwich
Making a Wholesome Egg Potato Salad and Open-Faced Sandwich
Here’s a recipe for an easy-to-make Egg Potato Salad and Open-Faced Sandwich you can prepare at home. The creamy potato and egg, combined with crisp vegetables, create a delightful flavor and a filling meal. It’s perfect to enjoy on bread for brunch, as a standalone salad, or even as a snack. Make this nutritious and satisfying meal that’s hearty enough for a full course!
Sandwich Ingredients- 2 slices Rye bread
- Jam (strawberry, grape, etc.) as needed
- 1 Tbsp Butter
Egg Potato Salad Ingredients- 2 medium Potatoes
- 2 Eggs
- 1/4 Onion
- 2 Tbsp minced Carrot
- 2 Tbsp Mayonnaise (adjust to taste)
- 0.5 Tbsp Honey Mustard
- 1 pinch Sugar
- Pinch of Salt
- Pinch of Pepper
- Pinch of Parsley flakes
For Boiling Potatoes- Water
- 1 tsp Salt
- 2 medium Potatoes
- 2 Eggs
- 1/4 Onion
- 2 Tbsp minced Carrot
- 2 Tbsp Mayonnaise (adjust to taste)
- 0.5 Tbsp Honey Mustard
- 1 pinch Sugar
- Pinch of Salt
- Pinch of Pepper
- Pinch of Parsley flakes
For Boiling Potatoes- Water
- 1 tsp Salt
Cooking Instructions
Step 1
First, prepare the potatoes. Wash the potato skins thoroughly, then steam them in a steamer basket or boil them in a pot with water and 1 tsp of salt. Cook for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Step 2
Rinse the eggs clean. Fill a pot with plenty of water and add 1 Tbsp of salt and 1 Tbsp of vinegar. Once the water boils, gently add the eggs and boil for 12-13 minutes to achieve hard-boiled eggs. Immediately placing the boiled eggs in cold water will make them easier to peel.
Step 3
Finely mince the onion and carrot. To reduce the onion’s pungent flavor, wrap the minced onion in paper towels and squeeze out excess moisture. Set aside the finely chopped carrots.
Step 4
Peel the warm, boiled potatoes and place them in a food storage container or a zip-top bag. Mash the potatoes while they are still warm, as they will mash more easily. Use a fork or a potato masher for this step.
Step 5
Microwave the butter for about 30 seconds until softened and ready to use. This step enhances the flavor when mixed with the warm potatoes.
Step 6
Add the softened butter to the mashed potatoes while they are still warm and mix thoroughly. The butter will meld into the potatoes, creating a richer and creamier texture.
Step 7
Once the hard-boiled eggs have cooled, peel them and separate the whites from the yolks.
Step 8
Finely chop the egg whites using a knife. Ensure they are chopped small enough to blend well into the salad.
Step 9
Mash the egg yolks with a fork until smooth. Aim for a fine, lump-free consistency.
Step 10
In a large bowl, combine the mashed potatoes, mashed yolks, chopped whites, minced carrots, and drained minced onion. Add the mayonnaise, honey mustard, a pinch of sugar, a pinch of salt, and a pinch of pepper. Mix everything together well to create the egg potato salad. Adjust the seasoning (salt, pepper, mayonnaise) to your preference.
Step 11
Transfer the finished egg potato salad to a serving dish and sprinkle with parsley flakes for a visually appealing presentation.
Step 12
Toast the rye bread slices in an air fryer or toaster at 200°C (400°F) for about 5 minutes until lightly crisp. Toasting enhances the texture and flavor. Let the toasted bread cool slightly while standing upright.
Step 13
Generously spread your preferred jam onto the cooled, toasted rye bread.
Step 14
Pile the prepared egg potato salad generously on top of the jam-smeared bread to create your delicious open-faced sandwich.
Step 15
This makes an excellent brunch option, especially when served with aromatic coffee or tea. It’s nutritious and filling, offering a fantastic start to your day.
