Creamy Mashed Potato Salad
Creamy Mashed Potato Salad
How to Make Delicious Potato Salad with Fresh Potatoes (Recipe by Kim Jin-ok)
Hello everyone! With fresh potatoes in season, why not try making a wonderfully fluffy and creamy potato salad? This salad is perfect as a sandwich filling. Simply spread strawberry jam on sliced bread, generously add this potato salad, and you’ll have a delightful potato salad sandwich! I had one for breakfast before heading to work this morning. *^^
**Ingredients:**
– 5 large potatoes (about 800g)
– 1/2 onion
– 6 hard-boiled eggs
– 5 Tbsp canned corn
– 1 cucumber
– 6 sticks of imitation crab meat (surimi)
– Fine salt
– 8-9 Tbsp mayonnaise
– A pinch of white pepper (regular pepper is fine too)
Main Ingredients- 5 large potatoes (peeled, approx. 800g)
- 1 cucumber
- 5 Tbsp canned corn
- 8-9 Tbsp mayonnaise
- Pinch of white pepper
- 6 sticks imitation crab meat
- 6 hard-boiled eggs
- Fine salt
- 1/2 onion
Cooking Instructions
Step 1
1. Peel the 5 large potatoes. Once peeled, they weighed approximately 800g. Cut the peeled potatoes into bite-sized cubes, about 2cm in size. Soak the cut potatoes in cold water to remove excess starch. This step helps prevent the potatoes from sticking together and ensures they cook up fluffy.
Step 2
2. Wash the cucumber thoroughly. Rub its surface gently with coarse salt to remove any prickly bits, then rinse. Slice the cucumber lengthwise and scoop out the seedy center. Finely dice the firm flesh of the cucumber. Removing the watery seed core will prevent the salad from becoming soggy.
Step 3
3. Place the finely diced cucumber in a bowl and sprinkle with 1/2 Tbsp of fine salt. Let it sit for 5 minutes to draw out moisture. Rinse the cucumber under cold water to remove the salt, then drain it well in a colander. Finally, press out any remaining water using a clean kitchen towel or paper towels. This step is crucial for a crispier texture and to prevent the salad from getting watery.
Step 4
4. Finely mince the 1/2 onion. To mellow its sharp flavor, soak the minced onion in cold water for a few minutes, then drain it thoroughly in a colander. Pat it dry with paper towels to remove all excess moisture. This ensures a cleaner, milder onion flavor in your salad.
Step 5
5. Drain the canned corn in a colander. Pour hot water over the corn to rinse it; this helps remove any metallic taste from the can and enhances its freshness. Drain the corn very well.
Step 6
6. Gently shred the 6 sticks of imitation crab meat with your fingers into bite-sized pieces. You want some texture, so avoid shredding them too finely.
Step 7
7. Separate the yolks and whites of the 6 hard-boiled eggs. Set the yolks aside to mash with the potatoes later, as they add richness. Finely chop the egg whites.
Step 8
8. With the cucumber, onion, corn, imitation crab, and chopped egg whites and yolks prepared, all that’s left is to cook the potatoes! Your salad ingredients are almost ready.
Step 9
9. Drain the potato cubes (from step 1) that have been soaking in cold water. Place them in a pot, cover with fresh water, and add 1/2 Tbsp of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium and cook for about 8-10 minutes, or until the potatoes are tender when pierced with a fork. Be careful not to overcook them.
Step 10
10. Do not rinse the cooked potatoes under cold water! Instead, drain them in a colander and let the residual steam evaporate. Keeping them warm makes them easier to mash and helps the flavors meld better.
Step 11
11. Transfer the warm, drained potatoes to a large bowl. Add the reserved egg yolks. Use a fork or a potato masher to gently mash the potatoes and yolks together until mostly smooth but with a few small lumps remaining for texture.
Step 12
12. To the mashed potato and yolk mixture, add the chopped egg whites, diced cucumber, minced onion, shredded imitation crab meat, and drained corn. Add 8-9 Tbsp of mayonnaise and about 1/2 to 1/3 Tbsp of fine salt, plus a pinch of white pepper. Gently mix everything together until well combined. Taste and adjust salt if needed. This potato salad is delicious immediately, but it tastes even better after chilling in the refrigerator for a while, allowing the flavors to meld.
