Creamy & Delicious Homemade Potato Salad Recipe
Classic Potato Salad Made with Boiled Eggs and Fresh Vegetables
Experience a melt-in-your-mouth texture! Freshly made potato salad is wonderful on its own, but it also makes a fantastic meal when used as a filling for sandwiches. Let’s make this beloved national salad that everyone, young and old, enjoys!
Main Ingredients
- 6 medium potatoes, well-cooked
- 6 fresh eggs
- 1 cucumber
- 1 onion
- 1 can (approx. 200g) sliced ham
- 1 can sweet corn, drained
- 1/2 carrot
Salad Dressing
- 10 Tbsp mayonnaise
- 6 Tbsp sugar
- 3 Tbsp honey mustard
- 1/2 Tbsp salt
- 1/2 Tbsp black pepper
- 10 Tbsp mayonnaise
- 6 Tbsp sugar
- 3 Tbsp honey mustard
- 1/2 Tbsp salt
- 1/2 Tbsp black pepper
Cooking Instructions
Step 1
Place 6 fresh eggs in a pot and cover with water. Boil over medium heat for about 12-15 minutes until hard-boiled, then rinse under cold water and let cool. Once cooled, peel the eggs and carefully separate the whites from the yolks.
Step 2
Finely dice the washed cucumber (1), onion (1), and carrot (1/2). Using a mandoline slicer or a small knife will help achieve a finer dice. Squeeze out any excess water from the diced vegetables to prevent the salad from becoming watery.
Step 3
Open the can of ham, drain, and dice it into small cubes. Place the diced ham in a dry, preheated pan without any oil and stir-fry until lightly browned. This step enhances the ham’s flavor and reduces greasiness.
Step 4
Wash the 6 potatoes; you can peel them or leave the skin on. Cut them into large pieces and place them in a pot, adding just enough water to cover. Boil until the potatoes are tender enough to be easily mashed with a fork (about 15-20 minutes).
Step 5
Once the potatoes are cooked and tender, drain them completely. While still warm, place them in a bowl and mash them thoroughly using a potato masher, fork, or spoon. Finely chop the hard-boiled egg whites as well.
Step 6
To the bowl with the mashed potatoes and egg whites, add the drained sweet corn, finely diced carrot, cucumber, onion, and the stir-fried ham. Add the mayonnaise (10 Tbsp), sugar (6 Tbsp), honey mustard (3 Tbsp), salt (1/2 Tbsp), and black pepper (1/2 Tbsp). Mix everything together until well combined.
Step 7
Transfer the well-mixed potato salad to a serving dish. Garnish by sprinkling the reserved egg yolks (passed through a sieve for a finer texture) over the top. For an even richer flavor, gently mix in the yolks before serving. You can also sprinkle with chopped parsley for decoration, if desired.
