Chinese American Potato Salad.
Posted on August 24, 2010 by admin
Chinese American Potato Salad
~about 8 cups
* 1 1/4 cup peas (freshly shelled or frozen)
* 3/4 cup diced (1/4″) carrot
* 3 cups diced (3/4″) cooked russet potato
* 2 cups diced (1/4″) ham
* 3 large hard-boiled eggs, chopped
* 1/2 cup + 3 tablespoons mayonnaise
* 1 tablespoon honey dijon mustard
* kosher salt and freshly ground white pepper to taste
Instructions -
1. Bring a pot of salted water to a boil. Meanwhile, set up a bowl of salted ice water on the side.
2. Put peas into boiling water for about 2 minutes, or just until tender but not mushy. Scoop out with strainer and set in ice water immediately. Set aside to drain thoroughly and cool.
3. Bring water back to a boil, making sure you have ice water reset. Cook carrots for about 4 minutes, or until tender. Place in ice water immediately. Drain thoroughly and set aside to cool.
4. Before you assemble, make sure all ingredients are dry and cool. You don’t want excess water and you don’t want the ingredients to be warm.
5. In a large bowl, toss together peas, carrots, potato, ham, egg, mayonnaise, and mustard. Season to taste. Serve as is or in a sandwich.
Storage: Keep in an airtight container in the refrigerator for up to 5 days.
~via http://www.foodmayhem.com/.
