Creamy Potato Salad: A Hearty Snack Perfect with Bread
The Ultimate Homemade Creamy Potato Salad Recipe
Introducing a soft and delicious potato salad recipe that pairs wonderfully with chewy bread. This versatile potato salad is perfect as a side dish or as a filling for sandwiches! You can easily make it with just two large potatoes.
Main Ingredients
- 2 large potatoes (approx. 300-400g)
- 5 Tbsp canned sweet corn (drained)
- 1 bell pepper (small)
- 1/2 onion (medium)
- 1.5 tsp salt (1 tsp for boiling potatoes, 0.5 tsp for seasoning)
- 4-5 Tbsp mayonnaise
- 1.5-2 Tbsp mustard (recommended ratio: 7 parts mayonnaise to 3 parts mustard)
Optional Ingredients (for Extra Flavor!)
- 2 imitation crab sticks (e.g., surimi or kamaboko)
- 2 imitation crab sticks (e.g., surimi or kamaboko)
Cooking Instructions
Step 1
Peel the skin off the two large potatoes and place them in a pot. Fill the pot generously with water and add 1 tsp of salt. Boil the whole potatoes until they are tender when pierced with a fork, which typically takes about 20-30 minutes depending on potato size. (Adjust cooking time based on potato size).
Step 2
Peel and finely mince the half onion. For a better texture in the salad, aim for a very fine dice. You can use a food processor or a knife.
Step 3
Remove the seeds from the bell pepper and dice it into small pieces, similar in size to the minced onion. The crunchy texture of the bell pepper will enhance the salad’s flavor.
Step 4
While the potatoes are cooking, soak the minced onion and bell pepper in cold water for about 10 minutes. This step helps remove their pungent taste, making the salad much smoother and more palatable.
Step 5
When the potatoes are almost fully cooked (they should still offer slight resistance when a fork is inserted), drain them thoroughly. It’s easier to mash them while they are still warm, but be careful not to let them become waterlogged.
Step 6
If using imitation crab sticks, dice them into small pieces, about 0.5 cm in size, similar to the diced onion. You can also shred them if preferred.
Step 7
Transfer the slightly cooled, warm potatoes into a large bowl. Mash them thoroughly until smooth, ensuring there are no lumps. Using a potato masher or a fork is recommended. Avoid mashing while they are too hot, as this can release excess moisture.
Step 8
To the mashed potatoes, add the well-drained minced onion and bell pepper, the drained sweet corn, and the diced imitation crab sticks. Gently mix everything together with a spatula or spoon until all ingredients are evenly distributed. Avoid overmixing.
Step 9
Now it’s time to add the mayonnaise and mustard. Add 4-5 Tbsp of mayonnaise and 1.5-2 Tbsp of mustard. (Start with a 7:3 ratio of mayonnaise to mustard, and adjust to your taste).
Step 10
Mix everything well until the mayonnaise and mustard are evenly incorporated into the mashed potatoes and other ingredients. Stir gently to ensure a uniform consistency without clumps. Season with 0.5 tsp of salt. Taste and adjust with more salt or mayonnaise if needed.
Step 11
Serve the finished potato salad on a plate for a hearty and delicious meal! It’s perfect spread on bread for sandwiches or enjoyed as a delightful side dish.
