👨‍🍳 作り方

1. 1

   Prepare the cooked ingredients: Place the potatoes (unpeeled) and carrots (unpeeled) in separate pots. Cover with cold water, add a pinch of salt to each, and bring to a boil. Cook until fork-tender but not mushy. For potatoes, this is typically 20-30 minutes; for carrots, 15-20 minutes. In a separate small pot, cover the eggs with cold water, bring to a boil, then reduce heat and simmer for 10 minutes for hard-boiled. Drain the hot water and immediately plunge the eggs into ice-cold water to stop the cooking and make them easier to peel. Once cooled, peel the potatoes, carrots, and eggs.

   ⏱️ 30 minutes
2. 2

   Dice all the solid ingredients: Using a sharp knife, dice the cooled potatoes, carrots, peeled eggs, pickles, and ham/bologna into small, uniform cubes, approximately 0.5 cm (1/4 inch). Uniformity in size is key to the salad's texture and appearance.

   ⏱️ 30 minutes
3. 3

   Combine the diced ingredients: In a large mixing bowl, gently combine the diced potatoes, carrots, eggs, pickles, and ham/bologna. Add the thawed frozen peas.

   ⏱️ 5 minutes
4. 4

   Dress and season the salad: Add the mayonnaise to the bowl. Gently fold everything together until all ingredients are evenly coated. Be careful not to overmix, which can make the salad mushy. Season with salt and freshly ground black pepper to taste. Taste and adjust seasoning if necessary.

   ⏱️ 5 minutes
5. 5

   Chill the salad: Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1-2 hours, or preferably overnight, to allow the flavors to meld and the salad to chill thoroughly. This step is crucial for the best flavor.

   ⏱️ Minimum 2 hours