Ingredients
Scale
- 2 russet potatoes
- 1 teaspoon salt (for boiling potatoes)
- 1 boiled egg, peeled
- 1 small carrot
- ⅓ english cucumber
- ¼ apple (any sweet kind is fine)
Dressing:
- ½ cup Mayonnaise (preferable Kewpie or Japanese style)
- 1 Tablespoon seasoned rice vinegar
- salt and ground black pepper to taste
Instructions
- Peel the potatoes and cut into large 1 ½ inch pieces. Put the potatoes in a small 4 qt pot and cover with 2 cups of water plus the teaspoon of salt.
- Bring the potatoes to a simmer over high heat and then lower heat to medium high.
- Cook for approximately 15 minutes until the potatoes are soft and cooked through the center (you can use a toothpick or skewer to check).
- Drain the potatoes and return them to the pot along with the boiled egg.
- Use a potato masher and mash the potatoes, along with the egg, very coarsely (probably 4-5 times with the masher is enough). You want a combination of smooth and chunky. Set it aside to cool while you prep the other ingredients.
- Peel the carrot and cut it in half. Then cut it into thin ¼ inch pieces. Put the carrots in a small pot covered with water and bring the carrots to a simmer over high heat. Lower the heat to medium high and simmer for 3-4 minutes until just tender. Drain in a colander and rinse with running water to cool. Set aside.
- Cut the cucumber in half lengthwise and scoop out the seeds. First cut it into thin wedges lengthwise and then across the cucumber to create small thin slices. Set aside.
- Core the apple and then cut the apple into thirds lengthwise. Cut across the apple, like the cucumber, into small thin slices. Set aside.
- Put the potatoes, cucumbers, apples, and carrots in a bowl with the mayonnaise, and seasoned vinegar. Mix to combine, adding a little more mayo if your mixture needs more moisture. Season with some ground pepper and salt to taste and mix gently.
- Chill for 1 hour until cold. Taste for seasoning (the cold can mute flavors) and adjust with a little salt and pepper as needed. Serve cold as part of a BBQ, as a side dish, or as a filling in a sandwich.
Notes
*This potato salad makes excellent sandwiches. Just use a nice soft bread, remove the crusts, and fill with the chilled salad.