Vietnamese Potato Salad
A colorful Vietnamese potato salad with diced potatoes, carrots, green peas, ham and mayonnaise.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 medium potatoes
- 1 medium carrot
- 1/4 teaspoon salt
- 1/4 cup green peas
- 1/3 cup diced Vietnamese pork sausage ((or ham, regular sausage))
- 1/3 cup diced pickled cucumbers
- 3 tablespoons mayonnaise
- salt and pepper to taste
- chopped dill for garnishing ((optional))
Instructions
- 1
Wash potatoes and carrot. Cut carrot in half crosswise.
- 2
Put potatoes and carrot into a pot, fill with enough cold water to cover them. Add salt, bring the pot to a boil and then reduce the heat to low. Cover the pot with a lid and boil potatoes and carrot in simmering water until they are tender, 10 - 20 minutes depending on the size of your potatoes and carrot. When they are tender, remove them from the pot, set aside and let cool a little bit.
- 3
Add green peas and just enough water to cover them in a small saucepan. Turn on the heat and after 3 - 5 minutes, when the peas are tender, remove them from the saucepan and let them cool.
- 4
When the potatoes and carrot are cool enough to handle, discard the skin and cube them. Place diced potatoes and carrots into a large bowl.
- 5
Add diced pickled cucumbers, diced Vietnamese sausage and green peas to the bowl.
- 6
Add 3 tablespoons of mayonnaise to the bowl and mix thoroughly to combine. Add salt and pepper to taste (I usually don't add any salt). If you want a more creamy salad, feel free to add more mayonnaise.
- 7
You can serve the salad immediately but it tastes much better after being refrigerated for 1 - 2 hours. You can sprinkle some chopped dill over the salad when serving it.