Classic Potato Salad Sandwich
30-Serving Big Batch Potato Salad & Sandwich Recipe (for Gatherings)
This is a special potato salad sandwich recipe meticulously prepared for a small gathering. It was incredibly delicious with fresh ingredients and a golden ratio sauce that impressed everyone. The generous portion will make it the star of your event!
Main Ingredients- Cabbage: Half a head (approx. 1kg), thinly shredded
- Extra-large Eggs: 7, hard-boiled and finely chopped
- Extra-large Potatoes: 15 (approx. 1.5kg), peeled, cut into small pieces, and boiled
- Bell Peppers (assorted colors): 3 (approx. 400g), thinly sliced
- Cucumber: 1 (approx. 350g), thinly sliced
- Tous Les Jours Bread: 5 packages
Mayonnaise Sauce- Mayonnaise: 500g
- Homemade Jam (or Strawberry Jam): 2 Tbsp
- Sea Salt: 1 tsp
- Namyang Drinkable Yogurt (Plain): 5 containers (85g each)
Vegetable Salting & Potato Seasoning- For Boiling Potatoes: 1 tsp salt, 2 Tbsp sugar
- For Salting Cabbage: 1 tsp salt, 2 Tbsp sugar
- For Salting Cucumber: 1 tsp salt
- For Salting Bell Peppers: 2 pinches salt
- Mayonnaise: 500g
- Homemade Jam (or Strawberry Jam): 2 Tbsp
- Sea Salt: 1 tsp
- Namyang Drinkable Yogurt (Plain): 5 containers (85g each)
Vegetable Salting & Potato Seasoning- For Boiling Potatoes: 1 tsp salt, 2 Tbsp sugar
- For Salting Cabbage: 1 tsp salt, 2 Tbsp sugar
- For Salting Cucumber: 1 tsp salt
- For Salting Bell Peppers: 2 pinches salt
Cooking Instructions
Step 1
Peel the potatoes and cut them into small, bite-sized pieces (about 2cm). Place them in a pot and boil until tender. Once cooked, drain most of the water, leaving about 2 tablespoons. Reduce the heat to low, add 2 tablespoons of sugar and 1 teaspoon of salt, and stir until the liquid has evaporated. While the potatoes are still hot, mash them thoroughly with a spatula or masher until you have a smooth puree with no lumps. Ensure they are mashed very finely.
Step 2
For a sandwich that holds together well, it’s important that the ingredients meld nicely. You can peel the cucumber with a vegetable peeler or leave the skin on, then slice it as thinly as possible into strips. Place it in a bowl, sprinkle with 1 teaspoon of salt, and let it sit for 10 minutes to draw out moisture.
Step 3
Thinly shred the cabbage. Place it in a bowl, add 1 teaspoon of salt and 2 tablespoons of sugar, and mix well. Let it sit for about 15 minutes to wilt and release its water. The sugar helps in drawing out moisture and adds a subtle sweetness.
Step 4
Remove the seeds from the bell peppers and slice them thinly. Place them in a bowl, sprinkle with 2 pinches of salt, and toss lightly. Let them sit for 5 minutes to lightly pickle. The goal here is to maintain their crisp texture.
Step 5
When boiling eggs, add half a tablespoon of salt and half a tablespoon of vinegar to the water; this helps the shells peel easily and results in firmer eggs. For hard-boiled eggs, simmer for about 12 minutes after the water starts boiling. Once cooked, cool them in cold water, peel, and finely chop both the yolks and whites.
Step 6
Now, gather all the prepared ingredients to assemble the salad. Have your mashed potatoes, chopped eggs, and drained vegetables ready.
Step 7
If you prefer a smoother salad texture, you can pass the mashed potatoes through a coarse sieve. Sieving the potatoes will reduce any remaining chunks, resulting in a creamier consistency when mixed into the salad.
Step 8
Prepare the delicious mayonnaise sauce. Combine the mayonnaise, jam, sea salt, and drinkable yogurt in a bowl and mix until well combined. The yogurt helps to cut through the richness of the mayonnaise and adds a refreshing tang. (Tip: Adding half a tablespoon of roasted grain powder (misugaru) can help absorb excess moisture from the vegetables, improving the salad’s texture.)
Step 9
It’s crucial to squeeze out as much liquid as possible from the salted vegetables to prevent the salad from becoming watery or bland. Place the vegetables in a plastic bag and firmly press them with your hands to efficiently remove excess water – squeeze them as you would laundry.
Step 10
Combine the mashed potatoes, chopped eggs, and the thoroughly squeezed vegetables in a large bowl. Add a generous amount of the prepared mayonnaise sauce and mix gently until all ingredients are evenly coated. Be careful not to overmix.
Step 11
It’s best to chill the potato salad in the refrigerator for about an hour before serving. This allows the flavors to meld, creating a more profound taste. Once chilled, spread a generous amount of the potato salad onto the Tous Les Jours bread to make sandwiches. The combination of the soft bread and creamy salad is wonderful.
Step 12
This generously made potato salad is not only a fantastic sandwich filling but also a delightful dish on its own. It’s incredibly tasty eaten with just a spoon.
Step 13
A salad piled high looks even more appetizing and tastes more delicious! This recipe isn’t overly sweet, making it enjoyable for everyone. Be sure to give it a try. Enjoy your meal!
