Chinese Potato Salad Recipe
This creamy, savory potato salad is inspired by a nostalgic Shanghai-style dish rooted in haipai cuisine, blending Western and Chinese ingredients. A fusion of soft potatoes, tender vegetables, diced ham, and sweet apple, this Chinese food recipe is perfect for a unique and satisfying side dish.
Equipment
- Medium pot
- Large mixing bowl
- Colander or strainer
- Slotted spoon
- Small bowl for dressing
Ingredients
- 1 pound russet potatoes scrubbed (about 3 medium or 2 large)
- ⅓ cup small-diced carrot
- ⅓ cup frozen peas
- ½ cup peeled and small-diced apple any variety
- ½ cup small-diced ham
- ½ teaspoon fine sea salt plus more to taste
- ¼ cup mayonnaise
- 2 tablespoons whole milk
- 2 teaspoons white vinegar
- ½ teaspoon sugar
Haipai Vanilla Hack (Optional):
- Vanilla ice cream add 1 tablespoon at a time to the final mix for creaminess
Instructions
- Place the whole potatoes into a medium pot and cover them with water. Bring to a boil over high heat, then reduce to medium-low and simmer. Cook for 15–20 minutes if using medium potatoes or 25–30 minutes for larger ones, until fork-tender.
- While the potatoes cook, set up a bowl with ice water. Once the potatoes are done, transfer them with a slotted spoon into the ice bath to cool. Keep the pot of water for the next step.
- Reboil the same water and add the diced carrot. Blanch for 1 minute, then add peas and cook for another 20–30 seconds, just until they’re bright green. Use a strainer to remove the veggies and plunge them into the same ice bath. Once cool, drain everything well.
- Peel the cooled potatoes and dice them into ½-inch cubes. Add to a large mixing bowl along with the drained carrots and peas, diced apple, and ham. Sprinkle in a pinch of salt and toss gently to mix.
- In a separate small bowl, whisk together the mayonnaise, milk, vinegar, sugar, and the initial ½ teaspoon of salt to create the dressing.
- Pour the dressing over the potato mixture and toss until everything is evenly coated. Taste and adjust salt as needed. Chill or serve at room temperature.
- Optional: For the creamy Shanghai “secret,” mix in 1 tablespoon of vanilla ice cream at a time into the salad until the texture is silky and smooth. This old-school twist brings a subtle sweetness and rich consistency.
Notes
- The dish is based on a Chinese take on Olivier salad and was traditionally served during the Spring Festival.
- Diced chicken or sausage can substitute ham if desired.
- The vanilla ice cream adaptation was a creative trick used by older generations in Shanghai for added creaminess. Use sparingly to avoid overwhelming the salad.
Tried this recipe?Let us know how it was!