Potato and Egg Salad Sandwich
Mash boiled potatoes and hard-boiled eggs, mix in mayonnaise and pickles, then fill sandwich bread.
- Prep
- 16 min
- Cook
- 20 min
Scale the recipe
Ingredients
- Potatoes Peeled raw potatoes
- 240 g
- Egg Eggs in their shells, to be hard-boiled
- 2 pieces
- Sandwich bread
- 4 pieces
- Pickled cucumbers Weight after blotting the brine from the surface
- 20 g
- Water to boil potatoes and eggs Use enough water to submerge the contents of each pot.
- to taste
Seasonings
- Store-bought mayonnaise
- 2 T
- Whole-grain mustard
- 1/2 T
- Fine salt
- 0.75 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the potatoes
Choose potatoes without sprouts or green spots. Wash and peel them, then cut the potatoes 240 g into even pieces about 2.5 cm across.
-
Boil the potatoes
Pour enough of the cooking water to taste into a small pot to cover the potatoes. Bring to a boil, then cook over medium heat for 12–15 minutes until a fork slides in easily.
-
Hard-boil the eggs
Place the eggs 2 pieces in another pot and cover with cold water. Once boiling, cover, turn off the heat and let sit for about 12 minutes. The whites and yolks should be fully set.
-
Drain and mash
Drain the potatoes and return them to the pot. Shake briefly over low heat to dry the surface. Move to a bowl and mash with a fork while warm.
-
Cool and peel the eggs
Cool the boiled eggs immediately in clean cold water, then peel. Cut one open to check that the whites and yolk are firm.
-
Prepare egg and pickle
Coarsely mash the eggs with a fork. Pat the pickles 20 g dry and finely chop them.
-
Make the dressing
Mix the mayonnaise 2 T, whole-grain mustard 1/2 T and fine salt 0.75 g in a small bowl.
-
Fold the filling together
Once the potatoes stop steaming, add the egg, pickles and dressing. Fold with a spatula so a few lumps remain.
-
Assemble the sandwich
Pair slices of bread 4 pieces. Spread filling evenly over one slice, add the other and press lightly without squeezing out the filling.
-
Cut and serve
Cut the sandwiches in half with a clean knife. If not serving immediately, store covered in the refrigerator at 4 °C or below.
