Creamy Potato Salad: A Kid-Friendly Favorite
Homemade Potato Salad Recipe for the Whole Family
Is your child having trouble eating their meals? Try making this delicious potato salad, perfect for a brunch-like breakfast! The combination of soft potatoes, crisp vegetables, and savory egg creates a delightful flavor that will captivate your child’s taste buds. It’s also a wonderful snack or side dish for adults. Easy and simple to make, it’s a great option for home parties or packed lunches.
Main Ingredients- 2 medium potatoes
- Approx. 2 Tbsp finely diced carrot
- Approx. 2 Tbsp finely diced apple
- 4-5 Tbsp mayonnaise (adjust to taste)
- 1 egg
- Pinch of salt (or 1 tsp seasoned salt)
Cooking Instructions
Step 1
The first step to a great potato salad is boiling the potatoes! Wash the potatoes thoroughly. To make peeling easier after cooking, score the skin all the way around with a knife. This will help the skin slip off effortlessly once they’re boiled.
Step 2
Place the scored potatoes in a pot, cover with water, and bring to a boil. As the potatoes cook, the score marks will naturally start to open up. Cook until they are tender enough for a chopstick to be inserted easily all the way through to the center. Ensure they are cooked until very soft.
Step 3
While the potatoes are boiling, hard-boil the egg. Place the egg in boiling water and cook for about 10-12 minutes until completely firm.
Step 4
Next, prepare the other ingredients. Finely dice the carrot and apple so they are easy for children to eat. If making this for adults, consider dicing onion instead of apple for a more robust flavor. Aim for about 2 tablespoons of each diced vegetable/fruit.
Step 5
Once the egg is cooked, transfer it to cold water to cool slightly, then peel it. Separate the egg white from the yolk. The yolk will be mashed for the salad base, and the white will be finely chopped.
Step 6
Place the egg yolk in a bowl and use a fork to mash it into a smooth consistency. This is a crucial step for creating a creamy salad base.
Step 7
Finely chop the separated egg white. This will add a pleasant texture to the salad.
Step 8
Once the potatoes are boiled and tender, peel them while they are still warm – this is the easiest time to do so. Place the peeled potatoes in a bowl and mash them with a fork until smooth. Mashing while warm ensures a creamier texture. Tip: For a bit of texture, you can leave some small lumps of potato instead of mashing completely smooth.
Step 9
Add 1 teaspoon of seasoned salt (or a pinch of regular salt) to the mashed potatoes and mix. If using regular salt, taste as you go and add more if needed.
Step 10
Now, add the finely diced carrot, apple (or onion), and the chopped egg white to the mashed potatoes. This adds color and boosts the nutritional value.
Step 11
Finally, add the mayonnaise, mixing everything gently until well combined. About 4-5 tablespoons of mayonnaise is usually sufficient, but I love mayonnaise, so I added a generous amount for extra creaminess and richness! Adjust the quantity to your preference. Gently mix all the ingredients until evenly coated, and your delicious potato salad is ready!
