Description

Ingredients

• Potatoes and mix ins
• 🥔 700 g potatoes, peeled and cut into 3 cm chunks (1.5 lb)
• 🧂 6 g fine salt, divided (1 tsp / 0.2 oz)
• 🥒 180 g cucumber, small dice (1 cup / 6.3 oz)
• 🌽 120 g sweet corn, drained (¾ cup / 4.2 oz)
• 🧅 40 g onion, very finely minced (⅓ cup / 1.4 oz)
• 🥕 80 g carrot, very small dice, optional (½ cup / 2.8 oz)
• 🥚 3 large eggs, boiled and peeled (3)
• Dressing
• 🥣 120 g mayonnaise (½ cup / 4.2 oz)
• 🍋 15 ml lemon juice (1 tbsp / 0.5 fl oz)
• 🍯 10 ml sugar syrup or honey (2 tsp / 0.34 fl oz)
• 🧂 1 g black pepper (¼ tsp / 0.04 oz)
• 🥛 30 ml milk, optional, to loosen (2 tbsp / 1 fl oz)
• Finish
• 🌿 2 g chives or scallions, finely sliced (2 tbsp / 0.07 oz)

Preparation

• Boil the potatoes
  Add potatoes to a pot, cover with cold water, add 4 g salt (⅔ tsp / 0.14 oz), bring to a simmer, cook 12 min until very tender, then drain well. 🥔
• Dry and mash
  Return potatoes to the hot pot off heat for 1 min to steam dry, then mash until fluffy with a few small chunks left. 🥣
• Prep the cucumber
  Toss cucumber with 2 g salt (⅓ tsp / 0.07 oz), rest 10 min, then squeeze gently and pat dry so the salad stays thick, not watery. 🥒
• Make the dressing
  Whisk mayonnaise, lemon juice, syrup or honey, and black pepper until glossy, add milk only if you want it looser. 🍋
• Chop the eggs
  Chop 2 eggs into small pieces, keep 1 egg sliced for topping. 🥚
• Combine
  Fold potatoes, cucumber, corn, onion, optional carrot, and chopped eggs with the dressing until evenly coated and creamy. 🌽
• Chill for texture
  Cover and chill 20 min so the flavor rounds out and the salad sets. 🧊
• Finish and serve
  Top with sliced egg and chives or scallions, then serve cold or lightly cool. 🌿

Total Time

⏱️ Prep: 15 min
🔥 Cook/Bake: 12 min
🛋️ Rest: 30 min
⏰ Total: 57 min

Nutritional Value

Advice

Status

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