My family and I love good potato salad. While in the eyes of many, potato salad is considered as a good “side dish”, in my household we embrace it as a reasonable main dish option. Potato salad is basically made from boiled potatoes and a variety of other ingredients. We love the summery, healthy and hearty combination of proteins (eggs and cheese), carbohydrates (potatoes), fats (butter and olive oil and mayonnaise), vegetables and herbs.
Here’s my secret tips that makes this potato salad the very best every single time and what distinguishes this potato salad from the rest:
- First, the potato preparation. We don’t like mushing out the potatoes in the salad. We prefer the potatoes to be firmer and flavorful. So, I get the yellow-ish/white potatoes peeled and cut into bite sizes. Then, boil it quickly (about 4 minutes from the time the water starts boiling), drain the water from it, and sautéed the potatoes with butter. The result is awesome – the potatoes are firmer, crunchy-edged, golden brown and of course tastier.
- Second, it’s best to put the ingredients together a day in advance or at least a few hours before you serve it. This would allow the potatoes to absorb the delicious flavors of all the ingredients which gives it so much extra flavor.
For us, potato salad is supreme. It’s perfect for a summer lunch/supper soiree with family and friends. It’s very simple, very easy to make and easy to customize, very tasty and certainly an eternal crowd pleaser!
To those of you who would like to try, here’s my recipe:
What you will need (good for 4 persons)
- 3 big Yukon (yellow-ish/white) potatoes – peeled and cut into bite sizes
- 4 large-sized chicken eggs – boiled and quartered
- 4 tablespoons Benedicta mayonnaise
- 140 grams green peas
- 140 grams sweet corn
- 1 large shallot – sliced in cubes
- 1 small yellow bell pepper – sliced
- 12 cherry tomatoes – halves
- ½ of a medium carrot – peeled and cubes
- 6 stems of spring onions – cut into small sizes
- Iodized salt and freshly crashed Kampot black pepper – to taste
- butter and olive oil (to sautéed the potatoes)
How to make the best Potato Salad
- Prepare the potatoes.
- Peel the potatoes and cut them into bite sizes.
- Put the potatoes in the cooking pot. Add water. Seasoned with iodized salt. Bring it to boil, approximately 4 minutes from the start the water is boiling. Use a fork to test whether the potatoes are cooked enough. Make sure you do not over-boil the potatoes.
- Remove the water, using a strainer.
- Put a 2 tablespoons of butter and a tablespoon of olive oil in a pan, sautéed the potatoes until they turn light golden brown.
- Prepare the eggs.
- Wash the eggs before you boil them to remove the bacteria and all the dirt attached to the shell.
- Boil the eggs for 5 minutes.
- Remove the eggshells and slice the eggs into quarters.
- Put it together.
- Put the other ingredients in a mixing bowl: green peas, corn, bell pepper, shallots, and tomatoes. Toss the vegetables.
- Add in the potatoes, cheese and mayonnaise. Toss the mixture well.
- Season with iodized salt and freshly crashed Kampot black pepper. Mix thoroughly.
- Put the eggs on top.
- Cover the bowl with a plastic wrap.
- Put the potato salad in the fridge for at least 2 hours before serving it so that potatoes will absorb all the flavors from the other ingredients.
- It is best eaten when it is cold. You can also serve it with BBQ meats or sausages you like or you can eat it as it is.
- Serve, share and enjoy.