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My Style: Potato Egg Salad with a Perfect Blend of Creaminess and Crunch





My Style: Potato Egg Salad with a Perfect Blend of Creaminess and Crunch

#Homemade #EasyRecipe #PotatoEggSalad #SoloMeal #DeliciousSalad

As I was organizing my blog and refining my categories, I decided to add a special recipe that truly reflects my personal taste, under the concept of ‘My Own Style.’ This category will primarily feature simple and delicious dishes perfect for enjoying alone. These recipes are designed to be made quickly with ingredients you likely already have, and they also minimize cleanup – a crucial factor!

The first recipe in my ‘My Own Style’ collection is this ‘Potato Egg Salad.’ What makes it unique is that the potatoes aren’t mashed completely smooth; they retain a slight bite, offering a delightful texture. You might initially wonder if it’s ‘just right,’ but one taste will surely have you exclaiming, ‘Wow, this is delicious!’

This salad is a fantastic, satisfying, and refreshing meal, featuring the ‘crunchy’ texture of potatoes, the creaminess of eggs, and the crispness of cucumbers. Let’s create this tasty Potato Egg Salad together, with minimal ingredients and minimal fuss, designed to perfectly suit your palate!

Recipe Info

  • Category : Salad
  • Ingredient Category : Vegetables
  • Occasion : Diet / Healthy
  • Cooking : Boiled
  • Servings : 2 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Anyone

Essential Ingredients
  • 6 medium potatoes
  • 2 large eggs

Cooking Instructions

Step 1

In a pot, combine the peeled potatoes and eggs. Boil them together. Since eggs cook faster than potatoes, it’s best to remove the eggs after about 10-12 minutes. Adding 2 drops of vinegar to the boiling water can help make the eggshells easier to peel.

Step 2

Immediately transfer the boiled eggs to cold water to cool. Gently tap the shell at both ends of the egg. This allows cold water to seep between the shell and the white, making peeling much easier. Letting them sit in the cold water for about 5 minutes beforehand helps significantly.

Step 3

Thinly slice the cucumber and add it to a bowl along with the peeled, boiled eggs. Mash the eggs coarsely using a fork or a potato masher. The charm of this salad lies in leaving some texture, rather than making it completely smooth. You want some small pieces to remain.

Step 4

Mash the boiled potatoes, aiming for an even coarser texture than the eggs. The key is to have a slightly undercooked, ‘crisp-tender’ (or ‘sal-kang’ in Korean) texture when you bite into it. Instead of boiling them until completely soft, mash them when they are just tender.

Step 5

Now, let’s season! Generously sprinkle the herb salt and black pepper over the mashed potatoes, eggs, and cucumber. Freshly ground black pepper adds a wonderful aroma. Finally, add just enough mayonnaise for the ingredients to bind together nicely. Mix everything thoroughly, and your delicious Potato Egg Salad is ready!

Step 6

The finished Potato Egg Salad offers a delightful combination of textures: the ‘crisp-tender’ potato, the crunchy cucumber, and the creamy egg. The cucumber adds a refreshing element, cutting through any richness. This salad alone makes for a satisfying meal. It’s also wonderful served on toast as a sandwich or with salad greens for a healthy brunch!



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