Gold Medal Mashed Potato Salad

Gold Medal Mashed Potato Salad

1. First steam the potatoes and eggs, and boil the corn. Slice the potatoes so that they will ripen faster; do not put the potatoes on the plate to leave the steam, so that the moisture will not leak and soak in the potatoes, which will affect the taste.

2. There is corn under the steamer and cook them together, which saves fire and time! When cooking the corn, leave the innermost layer or two of skins and whiskers, and the taste will be more fragrant.

3. Cut a small pinch of chopped onion and set aside.

4. After the potatoes are steamed, peel them and mash them in a bowl. This step requires a little effort and must be pressed into puree, so that it is delicious!

5. Cut the egg white into small cubes and the onion together with the mashed potatoes and stir evenly; leave the egg yolk aside for later use; then put in the peeled corn kernels, and then season with a little salt and white pepper.

6. Finally, put the mayonnaise and egg yolk together and mix well. In fact, a more perfect way is to mix the egg yolk with the mayonnaise first, mix it until the egg yolk is invisible, and then add it to the mashed potatoes. I am lazy:) In this case, you must remember to crush the egg yolk completely.

7. Finally, season with salt and white pepper according to your own taste. If you like to eat meat, adding a little diced ham is also very good! !