Authentic Western Potato Salad

Overview

I learned this from the Western chef in my grandfather's time. I learned it from my father and also saw Americans making it. I combined the advantages and chose the best.

Tags

• cold dishes
• children
• dinner with friends
• western food
• lunch
• celery
• cracked black pepper
• egg
• ham
• kewpie egg yolk salad dressing
• onions
• potatoes
• white vinegar
• carrot
• salt
• white pepper

Ingredients

Steps

1. 1 First wash the potatoes, carrots and celery. Steam the potatoes in the pot.

   

2. 2 Add the eggs and carrots at about the same time. Because the eggs and carrots cook quickly, you can add them later for better taste. Otherwise, the eggs will be hard and the carrots will be too soft. Steam until the potatoes can be easily pierced with chopsticks. Use the same method to test the maturity of the carrots.

   

3. 3 While the potatoes are steaming, you can dice the celery or cucumber. The leaves can also be chopped together, and the ham, if used, is also diced. Chop the onion into finely chopped onions, not diced onions. After steaming, peel the potatoes and cut into cubes, not too small, between 1.5 cm and 2 cm in size. Peel and dice carrots. Peel and dice eggs

   

4. 4 Add the salad dressing to the cut potatoes and stir thoroughly,

   

5. 5 Add in diced eggs and carrots one after another,

   

6. 6 Add diced celery or cucumber, pepper, diced ham and chopped onion (you can ignore this step if not added), and stir evenly.

   

7. 7 Finally add white vinegar to enhance the flavor. Add salt, be sure not to make it too salty, just control the amount.

   

8. 8 Finally, add crushed black pepper (the kind that is freshly ground, not the purchased black pepper)

   

9. 9 Let cool and refrigerate, it will taste better the next day

   

10. 10 Finished product