Classic Potato Salad

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This is the the RECIPE for Homemade Red Bean Paste. You can easily cook it at home without added preservatives or additives.

Recipe by Mama Ding

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Total Time | 40 mins

Prep Time | 10 mins

Cook Time | 30 mins

Servings : 6 - 8

Ingredients

  • 1 kg (2.2 lbs) waxy potatoes like Russet potatoes

  • 70 g (1/2 cup) mayonnaise

  • 1 tbsp Dijon mustard

  • 2 ribs (3/4 cup) celery, diced

  • 90 g (3/4 cup) carrot, peeled and coarsely grated

  • 1 small (1/4 cup) onion, diced

  • 30 g (1/4 cup) scallions, diced

  • parsley, tarragon, or dill, plus extra to garnish

  • 3 large eggs, hard-boiled and diced (optional)

  • salt and ground black pepper, to taste

Method

01 Wash and scrub away dirt from the potatoes. Cut them into large, bite-sized chunks.

(Alternatively, boil the potatoes whole (30-40mins), drain and rinse under cool water then peel and/or dice them after cooking.)

02 Transfer the potatoes to a large saucepan. Fill up with water till the water level is 2.5cm (1 inch) above the potatoes. Stir in 1 tsp of salt.
Bring the water to a simmer over medium-high heat and keep at a gentle simmer. Cook until the potatoes are tender all the way through when pierced with a fork, 8 to 12 mins. Exact cooking time depends on the size of your cubes and the type of potatoes.

Drain the potatoes and rinse them under cool water.


03 Transfer the cooked potatoes to a large bowl.

Add the mayonnaise and mustard and fold to combine.
Mix well.

04 Add the celery, onion, scallions (or herbs), and eggs. Mix until thoroughly combined.

Taste and season with salt, pepper, or any more of the other ingredients as needed. This recipe is a base template; add more or use less of anything to your taste.

05 Serve the salad while still warm, or cover and refrigerate for up to 1 day before serving.

Notes

Waxy potatoes are preferred because they hold their shape after cooking and have a soft, creamy texture. Red-skinned potatoes are best. Leave the skin on for a colorful salad. Peel them if you prefer them without skin.
If you're planning to serve potato salad at an outdoor gathering, keep it out of sunshine and don't leave it out for longer than 4 hours. Refrigerate leftovers in an airtight container for up to 5 days.

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