Potato Salad (薯仔沙律 – Su jai sa lut)

Potato salad


  • 5-6 gold potatoes
  • 2 carrots, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/2 cucumber, diced
  • 2 eggs
  • 2 tbsp mayonnaise
  • Salt and pepper to taste


  • In a large pot, bring enough water to a boil to cover the potatoes and eggs.
  • Meanwhile, in a small pot, bring a small amount of water to a boil, add in the carrots and cook until soft, ~5min. Scoop up and set aside.
  • Once boiling, add in the potatoes and eggs and bring it back to a boil. Then turn down to medium high heat to cook at a gentle roil for 10 min. Scoop up the eggs and peel the egg shells when cool enough to handle.
  • Continue boiling the potatoes until it is soft enough that you can easily poke a chopstick through. Scoop it up. In a large bowl, peel and mash the potatoes with a wooden spoon and let it continue to cool.
  • Separate the egg white from the yolk. Dice the egg whites. Mash the yolks and mix with the mayonnaise.
  • When the potatoes are cool, add everything in with the potatoes, including salt and pepper to taste. Mix well and serve.