Food, Travel & Lifestyle Blog
Miki's Potato Salad
When our kids were small, we had so many picnics and get togethers. This potato salad was very popular and got my name on it! The secret ingredients are a French mustard called Pommery and Japanese Kewpie Mayonnaise.
Miki's Potato Salad
Course SaladsCuisine AmericanDifficulty: AverageServings
2
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
2 medium potatoes (about 200 g each)
2 egg (hard boiled)
2 tsp vinegar (apple cider )
6 TBS Mayonnaise (Kewpie)
2 tsp French mustard
Salt Pepper
Directions
- Wash potatoes, cut in half and boil until done.
- Make a hard boiled egg. You can use the same pot, but need to remove after 10 min when the water starts boiling. Put the egg in cold water to cool.
- When potatoes are done, drain. While hot, peel the skin using kitchen towel (as shown the photo below).
- Put potatoes in a mid size bowl and add vinegar. Mash potatoes.
- Add hard boiled egg and mash too.
- Generously salt and pepper. Add mayonnaise and mustard and mix well. Chill about 2 hours in the fridge.
Notes
- Make this the night before the picnic or dinner.
- If Pommery Mustard is not available use other whole grain mustard.
Potato Salad Plating Sample
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