Vietnamese Special Potato Salad
A vibrant Vietnamese potato salad made of cut potatoes and carrots green peas and ham. mayonnaise.
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.
Notes
Eggs can be added in this dish (though I would prefer not to add eggs).
Instructions:
While waiting for the carrots and potatoes to cook put an egg into the small saucepan and cover it with water and place it on the stove. Start the stove and when the water begins boiling, turn the heat down to a simmer and cook for between 10 and 12 minutes for eggs that have been hardboiled.
Once the time has passed, remove the egg out of the pan put it aside to cool. Cut and peel the egg into two pieces lengthwise. Then scoop into the yolk. Then place it in the bowl of mixing. Cut the egg white cooked into pieces small enough to put them in the mixing bowl. Add the rest of the ingredients and mix thoroughly.