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–+ servings

Chunky Potato Salad Recipe

Somjit Najaireeb
Boiled potato chunks, cut and cooled, before mixing with a generous helping of homemade mayonnaise mix is a perfect side with fried chicken.
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Prep Time 10 mins
Cook Time 55 mins
Chilling Time 2 hrs
Total Time 3 hrs 5 mins
Course Appetizer, Salad, Side Dish, Snack
Cuisine American, Fusion, Western
Servings 6 servings
Calories 189 kcal

Equipment

  • Sharp Kitchen Knife
  • Chopping Board
  • Stockpot/ Deep Pan

Ingredients

  • 900 g Holland potatoes, washed, cooked and cut into cubes
  • 1 stalk spring onions
  • 4 tbsp mayonnaise
  • 1/2 tbsp lemon juice
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper, coarse
  • 1 cup carrot, shredded
  • 1.5 litre water, boiling the potatoes

Instructions
 

  • Add in the potatoes and 1.5 litres of water in a stockpot over medium heat.
  • Boil the potatoes for 40 minutes, or until cooked and soft. Tilt the cover to allow the steam to escape.
  • Test the potato by poking with a fork. If it goes through, remove the potatoes from the pot and switch off the heat.
  • Set the potatoes aside to cool for 30 minutes.
  • Peel off the skin. Add them to the mixing bowl. Cut the potatoes into 1-inch cubes.
  • Add in shredded carrots, cut spring onions, salt, black pepper, sugar, lemon juice, and mayonnaise.
  • Mix until well combined.
  • Taste and adjust as preferred.
  • Chill before serving.

Video

Notes

  • The potato salad can be chilled for a minimum of 3 hours in the fridge.
  • Alternatively, it can be cling wrapped and chilled in the freezer for 1-2 hours.
Storage Instructions:
  • Best made and consumed on the same day.

Nutrition

Calories: 189kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 462mgPotassium: 79mgFiber: 2gSugar: 3gVitamin A: 3591IUVitamin C: 2mgCalcium: 10mgIron: 1mg
Keyword chilled dish, easy salads, potato, potato salad
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