How to Make a Buttery, Fluffy Potato Salad Sandwich

Overview

In this video, culinary researcher Koh Kentetsu shows how to make a fluffy potato salad sandwich using Pasco's Chojuku sliced bread (6-slice thickness). The main filling is a flavorful potato salad made with butter-infused potatoes, paired with sliced ham and sliced cheese. A key feature is the salted cucumber and onion tossed with olive oil and vinegar, which adds a refreshing accent. Toasting the bread in butter until golden brown enhances the savory aroma and fluffy texture, making this a perfect dish for breakfast.

Video Timestamps

• 00:00オープニング
• 01:26下ごしらえ
• 06:27調理
• 09:53試食

Key Tips

• Prep
  • Thinly slice the cucumber and onion, sprinkle with a pinch of salt, let sit, and squeeze out the moisture thoroughly once it draws out. Then, toss with 1 tsp of olive oil and 1 tsp of vinegar.
• Prep
  • Peel the potato, cut into bite-sized pieces, soak in water to remove bitterness, and then boil. Once tender enough for a skewer to slide through easily, drain, return to the pot, and cook over low heat to evaporate moisture for a fluffy texture.
• Seasoning
  • Mash the potato while it is still hot, and mix in mayonnaise and whole grain mustard to taste. Once cooled slightly, add the squeezed cucumber and onion, and mix together.
• Heat control
  • When toasting the bread, melt 10g of butter in a pan and toast both sides over medium heat until golden brown. Pressing the bread down to absorb the butter evenly ensures a fragrant, crispy finish.
• Assembly
  • Spread mayonnaise and whole grain mustard on the inner (toasted) sides of the bread. Layer the ham, sliced cheese, and potato salad, then top with the other slice. Cut into easy-to-eat pieces and serve.

* Tap ingredient names to find on Amazon

• 1potato
• 1/2cucumber
• 1/8onion
• Apinch of salt
• 1tsp olive oil
• 1tsp vinegar
• 2slices of Chojuku bread (6-slice thickness)
• Mayonnaise,to taste
• Wholegrain mustard, to taste
• 1slice of ham
• 1slice of cheese
• 10gbutter

Instructions

1. 1

   Thinly slice the cucumber into rounds, and thinly slice the onion.

2. 2

   Combine the cucumber and onion, sprinkle with a pinch of salt, massage gently, let sit for a few minutes, and squeeze out the excess moisture thoroughly.

3. 3

   Add 1 tsp of olive oil and 1 tsp of vinegar to the squeezed cucumber and onion, toss to combine, and let them marinate.

4. 4

   Peel the potato, cut into bite-sized pieces, and soak in water to remove any bitterness.

5. 5

   Place the potato in a pot with enough water to cover it, bring to a boil, and cook until a bamboo skewer slides through easily.

6. 6

   Drain the cooked potato, return it to the pot over low heat, and shake the pot to evaporate the excess moisture until fluffy.

7. 7

   While the potato is still hot, mash it with a potato masher or fork, then add mayonnaise and whole grain mustard to taste and mix well.

8. 8

   Once the mashed potato has cooled slightly, add the squeezed cucumber and onion, and gently fold them in to finish the potato salad.

9. 9

   Heat 10g of butter in a frying pan over medium heat, and place the 2 slices of Chojuku bread side-by-side.

10. 10

    Press down on the bread to absorb the butter evenly, and toast both sides until golden brown.

11. 11

    Remove the toasted bread and spread mayonnaise and whole grain mustard on the inner (toasted) sides.

12. 12

    Layer the ham, sliced cheese, and potato salad in that order on one slice of bread.

13. 13

    Top with the other slice of bread and press down gently to set.

14. 14

    Cut diagonally or straight into easy-to-eat pieces, plate, and serve.

About Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

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