We made potato salad last summer for our annual barbecue but my mom was completely surprised that nothing went into the salad besides onion, mayonnaise, and dill calling it the “American” kind of potato salad. She said the Chinese kind is better because it has alot of stuff in it. I remember eating the Chinese kind during church outings and barbecues. REALLY GOOD 

We’re having a barbecue for the 4th of July and I’m definitely going to try out this Chinese potato salad recipe from FoodMayhem.com…

Chinese American Potato Salad
about 8 cups

((Click on the picture above for the link to foodmayhem.com))

• 1 1/4 cup peas (freshly shelled or frozen)
• 3/4 cup diced (1/4″) carrot
• 1 whole apple or crisp pear diced
• 3 cups diced (3/4″) cooked russet potato
• 2 cups diced (1/4″) ham
• 3 large hard-boiled eggs, chopped
• 1/2 cup + 3 tablespoons mayonnaise
• 1 tablespoon honey dijon mustard
• kosher salt and freshly ground white pepper to taste

Instructions -

1. Bring a pot of salted water to a boil. Meanwhile, set up a bowl of salted ice water on the side.

2. Put peas into boiling water for about 2 minutes, or just until tender but not mushy. Scoop out with strainer and set in ice water immediately. Set aside to drain thoroughly and cool.

3. Bring water back to a boil, making sure you have ice water reset. Cook carrots for about 4 minutes, or until tender. Place in ice water immediately. Drain thoroughly and set aside to cool.

4. Before you assemble, make sure all ingredients are dry and cool. You don’t want excess water and you don’t want the ingredients to be warm.

5. In a large bowl, toss together peas, carrots, potato, ham, egg, mayonnaise, and mustard. Season to taste. Serve as is or in a sandwich.

Storage: Keep in an airtight container in the refrigerator for up to 5 days.

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There are several different versions of this salad and my mom personally likes to put in a crisp apple or pear diced. I’ve also had seedless grapes halved in other Chinese mom’s potato salads. They’re all really good.