Vietnamese Potato Salad is an easy side dish that uses simple to source and inexpensive ingredients. It is possible to make a huge batch, then refrigerate it, and have it ready to go for 2 days.
What exactly is Vietnamese Potato Salad
In Vietnam We call this dish Russian salad and it was extremely sought-after in restaurants between 10 and fifteen years ago. It’s a vibrant potato salad, with the inclusion of picked cucumbers and green beans eggs, along with Vietnamese pork sausage. It is a dish that can be modified as the proportions of the various ingredients can be altered to what you prefer.
Vietnamese pork sausage ( gio lua) is made of pork (of course!). Pork is crushed into a paste, wraps in banana leaves, and steam-cooked until it is cooked to perfection.
The U.S. and U.K. In the U.K. and U.S., all Vietnamese grocery stores carry the sausage. Actually, one of the finest sausages I’ve tasted was purchased from an Vietnamese store in London.
The sausage is used extensively in Vietnamese food, for instance we can have it alongside toast (banh mi) or along with noodles and with sticky rice that has been steamed (See more: Mực Hấp Gừng – Vietnamese Steamed Squid With Ginger). If you aren’t a fan or are unable to find it then you can substitute Ham as well as normal Western sauerkraut instead. The way the sausage appears:
Making Vietnamese Potato Salad
I had it as a Vietnamese potato salad often while at secondary school. My family ate it at a restaurant and I loved it so it was that my mom asked me if I would make it for me. She agreed and purchased all the ingredients, and then made the dish for me.
After a few attempts she began showing me how to prepare this salad. The salad was still cooked and I then chopped and mixed the ingredients. The salad I made was actually the very first dish I ever cooked in my kitchen, and that was before I learned about cooking rice correctly using the rice cooker. It was also the only food I was able to cook for in the beginning of 18 years.
It’s very simple to prepare the salad. It is essentially, you have to boil potatoes and carrots, then chop the ingredients, and mix the ingredients together with mayonnaise. Feel free to add additional mayonnaise for a more savory and more creamy salad.
I haven’t had Vietnamese potato salad in some time. The reason I’m going to post this dish with you today is because this day will be Mother’s Day. Because I live half way away from my mother, it’s difficult for us to mark this day. Making this salad once again is a reminder of my many wonderful childhood memories that I shared with her.
It is possible to add eggs in this dish. If you’d like to enjoy it for several days it’s best to skip eggs. I personally would prefer not using eggs however, I do include the option of using eggs at the end the recipe. I hope that you like this recipe, and a very Happy Mother’s Day to all the mothers around the world!
A few Vietnamese salad recipes that you might find interesting:
Vietnamese Special Potato Salad
Ingredients
- 2 medium potatoes
- 1 medium carrot
- 1/4 teaspoon salt
- 1/3 cup diced Vietnamese pork sausage (or ham, regular sausage)
- 3/4 cup peas in green
- 3 tablespoons mayonnaise
- 1/3 cup diced cucumbers
- salt and pepper as desired
- chopped dill is a great garnish (optional)
Instructions
- Wash carrots and potatoes. Cut carrot in half crosswise.
- Place the carrot and potatoes in an oven-proof pot. Fill with cold water enough to completely cover the vegetables. Add salt and bring the pot up to a simmer and lower the heat to a simmer. The pot should be covered with lids, and boil the potatoes and carrots in a simmering pot until they're tender between 10 and 20 minutes, depending on the size of the carrot and potatoes. Once they're tender removed from the pot, place them aside and let them cool just a bit.
- Add the green peas as well as just enough water to fill the small pot. Then, turn the heat up and after 3 to 5 minutes, once the peas are soft take them out of the pan and allow them to cool.
- If the carrots and potatoes can be handled, take off the skin and cut them into cubes. Put the diced carrots and potatoes in the bowl of a large size.
- Add pickled cucumbers diced and diced Vietnamese sausage, and green peas to the bowl. Add green peas, diced Vietnamese sausage and diced pickled cucumber.
- Add 3 tablespoons mayonnaise to the bowl , and mix well to combine. Include salt as well as pepper according to your preference (I typically do not add salt). If you'd like more creamy salad, you can include more mayonnaise.
- It is possible to serve the salad right away, but it will taste better after refrigerating for 1 to 2 hours. It is possible to add a few chopped pieces of dill on the salad before serving it.
salads worth trying