Hearty and Delicious Potato Egg Bread Sandwich
Homemade Soft Potato Egg Sandwich Recipe, Egg Salad Sandwich with Crispy Cucumber and Plenty of Ham/Crab Meat
Introducing a potato egg salad sandwich recipe that is both wholesome and deeply flavorful, featuring the creaminess of potatoes and fluffy eggs, the crispness of cucumbers, and the savory notes of ham and rich crab meat. With eggs as a nutritional powerhouse and potatoes providing a satisfying base, this dish offers a simple yet fulfilling meal that’s perfect for a light meal replacement. The addition of crunchy cucumbers enhances the texture, making it delightful to enjoy as a salad on its own or to generously stuff into morning buns or slices of bread for a splendid homemade brunch. The ingredient quantities can be adjusted according to your personal preference. If you wish to add onion, briefly soak it in cold water to remove its pungency before mixing for an even richer flavor profile. For a salad that will captivate children’s taste buds, add plenty of ham and crab meat, and a touch of wholegrain mustard for a more sophisticated and complex flavor. Let me guide you step-by-step through making this delicious potato egg salad.
Essential Ingredients
- 6 medium potatoes
- 4 hard-boiled eggs
- 150g crab sticks (or imitation crab meat)
- 150g ham (sliced or diced)
- 1 medium cucumber
- 0.5 Tbsp salt
- 0.5 Tbsp sugar
- 10 Tbsp mayonnaise
- 2-3 Tbsp honey
- 1.5 Tbsp wholegrain mustard
Cooking Instructions
Step 1
First, prepare one medium cucumber. Wash it thoroughly and trim off both ends. If you prefer a crunchier texture and more volume, feel free to use one and a half cucumbers.
Step 2
Cut the cucumber into four lengthwise quarters. Then, finely chop these quarters into small, uniform pieces. Aim for a small dice to ensure a pleasant texture in the salad.
Step 3
In a bowl, combine the finely chopped cucumber with 0.5 Tbsp salt and 0.5 Tbsp sugar. Mix well and let it sit for about 20 to 30 minutes to pickle slightly. This step helps to draw out moisture and enhance the cucumber’s crispness.
Step 4
After the resting period, you’ll notice that the cucumber has released a considerable amount of water. This is exactly what we want, as it contributes to the final salad’s texture.
Step 5
Gently squeeze the excess water out of the pickled cucumber with your hands. For even drier cucumber pieces, you can wrap them in a cheesecloth or paper towels and wring them out.
Step 6
Boil the eggs until they are hard-boiled. Place the eggs in boiling water and cook for approximately 11 minutes. This ensures the yolks are fully set. Immediately transfer the boiled eggs to an ice bath to cool, then carefully peel them.
Step 7
Prepare about 6 medium-sized potatoes. Peel them and cut them into roughly 2-3 cm chunks. This size ensures they cook evenly and are easy to mash later.
Step 8
Place the cut potatoes in a pot, cover with water, and add 0.5 Tbsp salt. This seasons the potatoes from the inside as they cook.
Step 9
Boil the potatoes for about 10 minutes, or until they are tender when pierced with a fork. If they are not cooked through, continue boiling for a few more minutes. Once tender, drain them in a colander and let them cool slightly.
Step 10
Finely chop the crab sticks (or imitation crab meat) and the ham. Feel free to be generous with these ingredients, especially if children will be enjoying the sandwich. If you’d like to add onion, finely dice it, soak it in cold water for about 10 minutes to mellow its flavor, then squeeze out any excess water before adding it to the mix. The onion adds a lovely bite and extra dimension.
Step 11
Transfer the hard-boiled eggs and the cooked, slightly cooled potatoes into a large mixing bowl.
Step 12
Using a potato masher, fork, or the back of a spoon, mash the eggs and potatoes until they reach your desired consistency. You can mash them completely smooth, or leave some small chunks for texture. Adjust according to your preference.
Step 13
Add the squeezed cucumber, chopped crab sticks (or imitation crab meat), and diced ham to the bowl with the mashed potatoes and eggs.
Step 14
Now, add 2-3 Tbsp honey, 10 Tbsp mayonnaise, and 1.5 Tbsp wholegrain mustard to the bowl. Mix everything gently but thoroughly until all ingredients are well combined and coated. The amount of mayonnaise can be adjusted for a creamier consistency. You can also substitute wholegrain mustard with honey mustard if preferred. The popping texture of the mustard seeds adds a wonderful contrast.
Step 15
Your delicious egg and potato salad is now ready! Enjoy it as is, or generously spread it onto morning buns or slices of bread for a satisfying sandwich. This is a nutritious and filling meal perfect for brunch or a light lunch. It’s a super simple homemade salad that comes together quickly once the ingredients are prepared. The crunch from the cucumber is especially delightful, and this versatile salad can be used in many ways. It’s also a great way to use up leftover potatoes. Enjoy making your delicious potato egg sandwich!
