Potato Salad - healthy and quick meal idea
Difficulty: simple
Health level and feature: 4/5, low GI, gluten free
Ingredients:
Cucumber: 2
Kernal corn: 1/2 can
Eggs: 2
Carrot: 1
Small-medium potato: 5
Bacon: 4 pieces (you can also use Ham)
Sugar: around 15g (adjustable based on personal preference)
Butter: around 15g (adjustable based on personal preference)
Japanese mayonnaise: as you like (you can get it in the Woolthworths and Coles international food section or Asian supermarket.)
Toast: 2 pieces
Step-by-step guidence
Dice the cucumber and carrot into small cube
If you do not like raw carrots, you can put diced carrots in the build water for around 30 seconds. In this way, we can get rid of the strong smell of the carrots. Be careful not to boil the diced carrots for too long and make them too soft. We would like to keep a bit of the carrot’ s crunchy texture. (optional)
Take out around half a can of the corn kernel (tip: make sure you filter the water out and the corn kernel is dry)
3. Boil/steam the egg for around 10 minutes and soak boiled eggs in cold water to cool them down before peeling them.
4. Cut/smash eggs into small pieces, no need to be equal in size (tips: don’t make them into too small pieces so that we can still taste the texture of the egg when we eat the salad).
5. Pan fired the bacon. It is recommended to make it crispy, but you can cook it to the desired level.
6. Put the cooked bacon on the kitchen towel to remove excessive oil and cut it into small squares.
7. If you use ham instead of bacon, you can ignore steps 5 and 6. Instead, you diced ham into small cubes.
5. Boil the potato until the chopstick can poke through it (tip: recommend cutting the potato into smaller pieces to save cooking time)
6. Smash the potato and add sugar and butter when the potato smash is still hot (tip: this is the key step to ensure the potato smash tastes good
7. Take a big bowl and mix the seasoned potato smash, diced cucumber, diced carrot, dry corn kernel, cut/smashed eggs, and bacon/ham (tip: it is recommended to use a bigger bowl when you mix all the ingredients because you will find it easier to mix everything properly and won’t spill out).
8. Put it into the fridge for around 30 minutes to 1 hour to cool it down.
There are two ways to enjoy this potato salad:
Eat directly: add some Japanese mayonnaise into the mixed potato salad and mix well
tip 1: Since the potato is seasoned, whether to add or add how much mayonnaise is optional.
tip 2: Make sure you use Japanese mayonnaise because other types of mayonnaise can have different flavors and may not match this potato salad.
tip 3: It is better to add Japanese mayonnaise to the specific serving that you are going to eat and keep the rest without mayonnaise in the fridge. In this way, you can keep the salad fresh for longer in the fridge.
Potato salad sandwich: put a layer of mixed potato salad between two slices of toast and cut it into a triangle shape (tips: this potato salad is a good match with the milk toast in the Asian bakery such as Bread Top if you are in Australia. The toast in the picture is from Woolworths because I only had the toast from Woolworths when I made this sandwich).
A bit more about this potato salad
This potato salad recipe is from my mom and it has been one of my favorite dishes since I was a kid.
This is a healthy and convenient recipe. Once potatoes get cold they become low GI carb, which means your blood sugar won’t spike up crazily right after you eat it. It can also become your healthy quick breakfast because it includes eggs, vegetables, and carbs.
I hope you enjoy this potato salad!