Colorful and Delicious Fruit Potato Salad
A Beautiful and Nutritious Fruit Potato Salad Recipe to Enjoy at Home
Introducing a delightful fruit potato salad where tender boiled eggs, fluffy potatoes, crisp vegetables, and sweet fruits harmoniously blend. This salad is perfect as a snack or a satisfying meal, packed with a variety of ingredients like apples, Korean melon (chamoe), raisins, and eggs. It’s a visually appealing and delicious recipe that the whole family can enjoy together.
Salad Ingredients
- 4 Eggs
- 1 Tbsp Coarse Sea Salt (for boiling eggs)
- 2 Tbsp Vinegar (for boiling eggs)
- 2 Potatoes (medium-sized)
- 1/3 Carrot (medium-sized)
- 1/2 Apple (sweet variety)
- 1/4 Korean Melon (Chamoe)
- 3 Tbsp Raisins
Dressing Ingredients
- 20g Sugar (approx. 2 Tbsp)
- 1 tsp Roasted Salt
- 7 Tbsp Mayonnaise
- Pinch of Black Pepper
- 20g Sugar (approx. 2 Tbsp)
- 1 tsp Roasted Salt
- 7 Tbsp Mayonnaise
- Pinch of Black Pepper
Cooking Instructions
Step 1
In a pot, add enough water to cover the eggs. Add 1 Tbsp of coarse sea salt and 2 Tbsp of vinegar. Once the water comes to a boil, carefully add the eggs and boil for 10-12 minutes until hard-boiled. After boiling, place the eggs in cold water to cool; this makes peeling easier.
Step 2
Wash the potatoes thoroughly and peel them. Slice them into flat pieces, about 1.5 cm thick. Place the sliced potatoes in a pot, cover with water, and boil until tender. This should take approximately 15-20 minutes.
Step 3
Cut the carrot into long, matchstick-like strips, similar in thickness to the potatoes. Cutting them not too thinly will help retain a pleasant texture.
Step 4
Core the apple and dice it finely. To prevent browning and add a subtle sweetness, toss the diced apple with 1 tsp of sugar and set aside briefly. Prepare the Korean melon by removing the seeds and dicing it into similar-sized pieces. Mix with 1 Tbsp of sugar and set aside.
Step 5
When the potatoes are almost cooked (a fork can be inserted with ease), add the julienned carrots to the pot and cook together for another 2-3 minutes. It’s important to time this carefully so the carrots remain slightly crisp.
Step 6
Once the potatoes are fully cooked, drain the water. Remove the carrots separately. While the potatoes are still hot, add 1/2 tsp of roasted salt and mash them thoroughly using a fork or potato masher. Mashing while hot ensures a smooth consistency without lumps.
Step 7
Finely dice the carrots that were set aside. Aim for a size similar to the other diced ingredients in the salad.
Step 8
Peel all the cooled boiled eggs. Separate 2 of the yolks and set them aside for garnish. Dice the remaining egg whites and yolks into bite-sized pieces (about 1 cm) or mash them slightly. (Keep the 2 reserved yolks separate for the topping).
Step 9
In a large bowl, combine the mashed potatoes, the drained apple and Korean melon (that were mixed with sugar), diced carrots, chopped eggs, and raisins. Add 7 Tbsp of mayonnaise, 1 tsp of roasted salt, and a pinch of pepper. Gently mix everything together until well combined. Taste and adjust seasoning with salt and pepper as needed.
Step 10
Transfer the finished salad to a serving dish. Finally, sieve the 2 reserved egg yolks over the top of the salad for a beautiful, colorful presentation. Your vibrant Fruit Potato Salad is now ready!
