POTATO SALAD
POTATO SALAD
SERVES: 4-6
4 eggs
1½ pounds Yukon Gold potatoes
2 tablespoons salt, plus more to taste
1 crisp apple, such as Pink Lady
⅓ pound ham
2 tablespoons plum vinegar
Black pepper
1 cup mayonnaise
Bring a pot of water to a boil. Add eggs and boil 8 minutes. Transfer eggs to a bowl of ice water.
Peel potatoes and cut into 1-inch pieces. Transfer to a pot, cover with cold salted water. Bring to a boil over medium-high heat and cook until tender but not falling apart, about 5 minutes. Drain and transfer to a mixing bowl.
Quarter, core and thinly slice apple. Cube ham into ½-inch pieces. Peel eggs and crumble through a slotted spoon. Season with salt and pepper.
Add apples, ham, vinegar, mayonnaise and half the eggs to potatoes. Use a rubber spatula to mix. Season with salt and pepper. Sprinkle on remaining eggs.
-Adapted from Susan Kim
https://www.eatdoshi.com/recipes
SERVES: 4-6
4 eggs
1½ pounds Yukon Gold potatoes
2 tablespoons salt, plus more to taste
1 crisp apple, such as Pink Lady
⅓ pound ham
2 tablespoons plum vinegar
Black pepper
1 cup mayonnaise
Bring a pot of water to a boil. Add eggs and boil 8 minutes. Transfer eggs to a bowl of ice water.
Peel potatoes and cut into 1-inch pieces. Transfer to a pot, cover with cold salted water. Bring to a boil over medium-high heat and cook until tender but not falling apart, about 5 minutes. Drain and transfer to a mixing bowl.
Quarter, core and thinly slice apple. Cube ham into ½-inch pieces. Peel eggs and crumble through a slotted spoon. Season with salt and pepper.
Add apples, ham, vinegar, mayonnaise and half the eggs to potatoes. Use a rubber spatula to mix. Season with salt and pepper. Sprinkle on remaining eggs.
-Adapted from Susan Kim
https://www.eatdoshi.com/recipes