Hearty Egg and Potato Salad & Sandwich
Create a Delicious Egg Potato Salad and Sandwich Using Ingredients from Your Fridge
This egg and potato salad is a convenient way to make a satisfying meal or a side dish using common fridge ingredients. It’s perfect for busy holidays, saving you time in the kitchen. The salad, when used in sandwiches, makes for a delightful quick meal or snack.
For the Sandwich
- 4 slices of bread
- 1 Tbsp strawberry jam
For the Salad
- 6 eggs
- 2 medium potatoes
- 120g ham
- 1/2 onion
- 130g canned corn
- 150g dill pickles
- 5 Tbsp mayonnaise
- 3 Tbsp honey mustard
- 3 Tbsp honey (or sugar, corn syrup)
- Pinch of black pepper
- 6 eggs
- 2 medium potatoes
- 120g ham
- 1/2 onion
- 130g canned corn
- 150g dill pickles
- 5 Tbsp mayonnaise
- 3 Tbsp honey mustard
- 3 Tbsp honey (or sugar, corn syrup)
- Pinch of black pepper
Cooking Instructions
Step 1
First, gather all the ingredients needed for both the salad and the sandwich. Feel free to add other vegetables you have on hand or prefer, such as carrots or cooked peas, to make it even more substantial.
Step 2
Peel the two potatoes and cut them into manageable pieces. Microwave them for about 6 minutes until tender. Once cooked, mash the potatoes thoroughly using a fork or a masher. Ensure there are no large lumps for a smooth texture.
Step 3
If you have dill pickles available, finely chop them. If not, you can thinly slice a fresh cucumber, lightly salt it, let it sit for a few minutes, and then thoroughly squeeze out the excess water before chopping. This adds a nice crunch.
Step 4
Finely mince half an onion. If you find raw onion too pungent, you can soak the minced onion in cold water for a few minutes and then drain it well.
Step 5
Boil the 6 eggs in water for about 11 minutes until hard-boiled. Once cooked, rinse them under cold water, peel, and finely chop them.
Step 6
Blanch the 120g of ham in boiling water for a minute to remove excess grease, then finely chop it. This step helps to get rid of any gamey smell and results in a cleaner flavor.
Step 7
In a large bowl, combine the mashed potatoes, chopped eggs, chopped ham, minced onion, and chopped pickles. Drain the canned corn very well before adding it to the bowl, as excess liquid can make the salad watery.
Step 8
Add 5 tablespoons of mayonnaise, 3 tablespoons of honey mustard, and 3 tablespoons of honey to the bowl. You can adjust the sweetness to your liking using sugar, corn syrup, or other sweeteners if honey isn’t preferred. If honey mustard isn’t available, a mix of regular mustard and honey works well.
Step 9
Finally, add a pinch of freshly ground black pepper for extra flavor. Be careful not to add too much.
Step 10
Using a spatula or spoon, gently mix all the ingredients and seasonings together until well combined. Ensure the mashed potatoes are evenly coated with the other ingredients.
Step 11
Your delicious egg and potato salad is ready! You can enjoy it as is with rice, or use it as a filling for sandwiches. It’s also delicious served over a bowl of rice for a quick meal.
Step 12
Now, let’s make the sandwiches. Prepare 4 slices of bread for sandwiches. Trim off the crusts for a neater appearance. Tip: If you use slightly frozen bread, it’s easier to cut the crusts cleanly.
Step 13
Spread a thin layer of strawberry jam on two slices of bread. On the other two slices, generously spread the prepared egg and potato salad, ensuring it covers the bread well. A generous amount of salad makes the sandwich extra tasty.
Step 14
Assemble the sandwiches by placing the jam-covered slices on top of the salad-covered slices. Cut them into desired portions, such as in half to form triangles. You’ve now made a simple yet satisfying egg and potato sandwich, perfect for kids’ snacks or a picnic!
