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Easy Creamy Potato Salad

Boiled potatoes and carrot are peeled and cubed, roughly chopped hard-boiled eggs, sweet pickle relish and salty ham are added, and everything is tossed with mayo to make this easy creamy potato salad.

Potato salad on a bef od lettuce

Hard-boiled eggs? Yep, that was how my father made potato salad. He used quail eggs though. Little did I realize when I was a kid that the addition of egg was a Japanese thing. As the yolks crumble during the tossing, they add a lovely creaminess that mayo alone cannot provide.

Is there a correct proportion of ingredients? I say no. I prefer more potato than carrot though. And I like plenty of salty meat.

Easy Creamy Potato Salad

Potato salad is just one of those dishes that you can personalize to your hearts content. The ham can be replaced with chicken (grilled rather than boiled will give you better flavor) or even canned tuna.
A tip: Add a tablespoon of salt and a tablespoon of white vinegar to the water when you boil the potatoes. They will add a lovely depth of flavor to the salad.
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Salad
Cuisine International
Servings 4 people
Potato salad and toasted waffles
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Ingredients
  

  • 4 waxy potatoes (about 800 grams in total weight) boiled and cooled
  • 1 large carrot boiled and cooled
  • 4 hard-boiled eggs shelled
  • 250 grams salty ham
  • ¼ cup sweet pickle relish
  • mayo
  • salt
  • pepper
  • sugar (optional)
  • white vinegar (optional)

Instructions
 

  • Peel the potatoes and carrot, and cut into half-inch cubes.
  • Roughly chop the eggs and ham.
  • Place the potatoes, carrot, egg, ham and pickle relish in a mixing bowl.
    Potato, carrot, egg, ham and pickle relish in a mixing bowl
  • Add a quarter cup of mayo and toss.
    Adding mayo to potato salad ingredients
  • If the mixture appears too dry, add more mayo, a tablespoon at a time, and tossing after each addition.
  • Taste and add salt (how much depends on the saltiness of the potatoes, ham and mayo) and pepper.
  • Cover the mixing bowl and chill the potato salad for two to three hours.
  • Remove the salad from the fridge and taste again (see notes after the recipe). Adjust the seasonings, as needed.
  • Transfer your potato salad to a clean container, cover and keep in the fridge until serving time.

Notes

After the flavors of all the ingredients have blended, the salad will have a different flavor than when you first tossed it. So, you will want to make adjustments. If the saltiness makes the overall flavor too one-dimensional, add sugar and a bit of vinegar to create a good balance.
Keyword Potatoes
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