
Nostalgic Potato Egg Salad Bread
Nostalgic Potato Egg Salad Bread
Make Potato Egg Salad Bread Like the Ones You Queue For – With Tips to Store It Longer!
A taste that brings back childhood memories! Introducing a simple-to-make Potato Egg Salad Bread recipe that you can easily prepare at home. Fill it generously with the stuffing and enjoy. We’ll also share a secret to making it last longer.
Ingredients- 10 soft rolls (like brioche)
- 400g potatoes (about 2-3 medium-sized)
- 4 eggs
- 100g sliced ham
- 3 Tbsp sweet corn
- 1/3 carrot
- 1/2 onion
- 1/2 cucumber
- 1 handful cabbage (about 50g)
- 2 Tbsp salt (for pickling)
- 3 Tbsp vinegar (for pickling)
- 2 Tbsp sugar (for pickling)
- A pinch of black pepper
- Mayonnaise, to taste
Cooking Instructions
Step 1
First, wash the potatoes thoroughly. Boiling them with the skin on can help retain more nutrients.
Step 2
To ensure they cook quickly and evenly, cut the potatoes into large quarters.
Step 3
Place the cut potatoes in a pot, cover with just enough water to submerge them, and boil over medium heat until completely tender. They are ready when a chopstick can be inserted easily.
Step 4
Prepare about a handful of cabbage (don’t worry about exact measurements!) and shred it as thinly as possible. Thinly shredded cabbage will have the best texture.
Step 5
Cut the cucumber lengthwise in half, then scoop out the seedy core. The core contains a lot of water, which can make the salad soggy.
Step 6
Slice the cucumber into pieces that are not too thin, so they retain a pleasant crunch.
Step 7
Julienne the carrot finely. Using a mandoline slicer makes this quick and uniform.
Step 8
Similarly, finely julienne the onion. If you prefer a milder onion flavor, you can soak the julienned onion in cold water for a bit before using.
Step 9
In a bowl, combine all four finely shredded vegetables: cabbage, carrot, cucumber, and onion.
Step 10
Add 2 tablespoons of salt, 3 tablespoons of vinegar, and 2 tablespoons of sugar to the vegetables. This mixture will help draw out excess moisture and keep the vegetables crisp.
Step 11
Mix everything well until the seasonings are evenly distributed, then let it sit for 20 minutes. This step is crucial for extracting water from the vegetables.
Step 12
While the vegetables are pickling, check if the potatoes are fully cooked by piercing them with a chopstick. Well-cooked potatoes are easier to mash.
Step 13
Once the potatoes are cooked, peel them while they are still warm. Mash them thoroughly with a fork or a potato masher until smooth, ensuring there are no large lumps.
Step 14
To hard-boil the eggs, bring 1 liter of water and 1 tablespoon of salt to a boil in a pot. Once boiling, add the eggs and cook for 15 minutes.
Step 15
Immediately after boiling, rinse the eggs under cold water, then transfer them to an ice bath to cool rapidly. Continue to add ice to maintain a very cold temperature. This technique helps the eggshells peel off easily and prevents the yolks from turning grayish-green.
Step 16
Check the vegetables after they have been pickling for 20 minutes. You’ll notice a significant amount of water has been drawn out from them.
Step 17
Rinse the pickled vegetables under running water 1 to 2 times. If they taste too salty, you can rinse them one more time to adjust the seasoning.
Step 18
Place the rinsed vegetables in a clean cheesecloth or a sturdy kitchen towel and squeeze out as much water as possible. This step is the most critical for ensuring your salad bread stays fresh and doesn’t get watery over time.
Step 19
Peel the cooled hard-boiled eggs and chop them finely using a knife or an egg dicer.
Step 20
Pan-fry the sliced ham on both sides until golden brown. Frying the ham adds an extra layer of flavor.
Step 21
Cut the fried ham into bite-sized pieces. Cutting them too small might reduce the enjoyable chewiness.
Step 22
In a large bowl, combine the mashed potatoes, squeezed vegetables, chopped eggs, sliced ham, and 3 tablespoons of sweet corn. Drizzle generously with mayonnaise.
Step 23
It’s best to add the mayonnaise gradually while mixing, tasting as you go, to adjust to your personal preference rather than adding it all at once. Mix gently until well combined.
Step 24
Taste the mixture and season with additional pepper and salt if needed. Your delicious salad filling is now ready!
Step 25
Using a serrated knife, carefully slice the soft rolls horizontally, cutting about three-quarters of the way through but not all the way, so they remain hinged.
Step 26
Generously stuff the prepared salad filling into the opened soft rolls.
Step 27
Your nostalgic Potato Egg Salad Bread is now complete! By following the method of squeezing out the vegetables’ moisture thoroughly, you can store it in the refrigerator for up to a week, keeping it fresh and delicious. (Tip: Adding finely diced crisp apple to the filling provides a delightful tangy contrast.)

