Savory Potato Salad Sandwich

You know those days when you can’t decide between a sandwich or a potato salad? Well, I stopped choosing and started combining them! As someone who grew up loving both, it just made sense to put them together. There’s something so satisfying about cool, creamy potato salad tucked between slices of fresh bread.

I started making these sandwiches for quick lunches, and now they’re a regular in my rotation. The best part? You can use leftover potato salad from your weekend cookout, or whip up a fresh batch – either way works great. Sometimes I’ll make extra potato salad just knowing I’ll want these sandwiches later in the week.

If you’re like me and enjoy playing around with classics, this sandwich is right up your alley. It’s simple, filling, and feels like a familiar hug from two comfort foods at once. Plus, it’s perfect for picnics since everything stays put between the bread slices!

What Kind of Potatoes Should I Use?

For potato salad sandwiches, waxy potatoes are your best friend since they hold their shape well after cooking and won’t turn mushy when mixed with other ingredients. Small red potatoes or fingerlings are perfect choices, while Yukon Golds offer a nice middle ground with their slightly buttery flavor. If you’re using baby potatoes, you can leave the skins on – they add nice texture and extra nutrients to your sandwich filling. Just make sure to choose potatoes that are similar in size so they cook evenly, and avoid starchy varieties like Russets which can become too mealy for this type of recipe.

Options for Substitutions

This sandwich filling is pretty adaptable – here are some easy swaps you can try:

• Gammon steaks/ham: If you’re not into ham, try using diced turkey breast, chopped rotisserie chicken, or for a vegetarian version, use chickpeas or tempeh. Just make sure to season well!
• Potatoes: Any potato variety works here – red potatoes, russets, or even sweet potatoes for a different twist. Just cut them into similar sizes so they cook evenly.
• Mayonnaise: Not a mayo fan? Greek yogurt works great as a healthier option, or try half mayo/half yogurt. You could also use mashed avocado, though you’ll want to eat the salad the same day.
• Celery: If you’re out of celery, try diced cucumber or chopped water chestnuts for that nice crunch. Even chopped apple can work well here!
• White bread: Any bread works for this sandwich – try whole grain, sourdough, or rye. You can even serve this in a wrap or on a bed of lettuce for a low-carb option.
• Eggs: While eggs really make this salad special, you can reduce the amount or leave them out if needed. Just add a bit more potato and veggies to make up for the volume.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad sandwiches is overcooking the potatoes – they should be tender but still hold their shape, so check them frequently with a fork and drain them as soon as they’re done to prevent mushiness.

Getting the egg consistency right is crucial – overcooked eggs develop that unappetizing green ring around the yolk and can be rubbery, so place them in cold water after exactly 9 minutes of boiling for perfectly cooked hard-boiled eggs.

Temperature control matters more than you might think – always let your potatoes cool completely before mixing with mayonnaise, otherwise the mayo will become oily and separate, making your sandwich filling too loose and messy.

For the best texture, try cutting your vegetables into similar-sized pieces (about 1/4 inch dice) and don’t forget to season the potato mixture while it’s still warm – this helps the potatoes absorb the flavors better and results in a more flavorful filling.

What to Serve With Potato Salad Sandwiches?

This hearty sandwich calls for some lighter sides to balance out the meal. A handful of crispy potato chips adds a nice crunch, while pickle spears bring a tangy zip that cuts through the creamy potato salad filling. For something fresh, try serving it with a simple cucumber and tomato salad dressed with just a splash of vinegar and olive oil. If you’re serving these sandwiches for lunch, a cup of clear chicken or vegetable soup makes the meal feel complete without being too heavy.

Storage Instructions

Keep Fresh: Once you’ve made your potato salad filling, pop it in an airtight container and keep it in the fridge. It’ll stay good for up to 3 days. I recommend storing the bread and filling separately to prevent the sandwiches from getting soggy – this way you can assemble them fresh when you’re ready to eat!

Pack for Lunch: If you’re taking these sandwiches to work or on a picnic, assemble them just before heading out. Wrap them in parchment paper or plastic wrap, and try to eat them within 4 hours. Keep them cool in a lunch bag with an ice pack to keep the mayo fresh and safe.

Make Ahead: You can prep the potato salad filling a day before you need it – in fact, it often tastes even better the next day after the flavors have had time to mingle! Just give it a quick stir before spreading it on your bread, as the mayo might separate a bit in the fridge.

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	245-270 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 150-160 g
• Fat: 150-160 g
• Carbohydrates: 150-160 g

Ingredients

For the potato salad:

• 3 celery stalks (diced)
• 1 tsp salt
• 1/2 tsp black pepper (freshly ground for best flavor)
• 12 oz gammon steaks (or 10 oz thick-sliced cooked ham)
• 1.5 lb baby potatoes (peeled and quartered)
• 6 large eggs
• 6 tbsp mayonnaise (I like Hellmann’s Mayonnaise for this)
• 2 medium carrots (finely diced for even cooking)

For the sandwich:

• white sandwich bread

Step 1: Prepare and Cook the Gammon Steaks

If you are using uncooked gammon steaks, pan-fry them until they are cooked through.

Set aside to cool.

This step can be skipped if you have pre-cooked gammon steaks.

Step 2: Cook the Potatoes, Carrots, and Eggs

Place the potatoes in a large pot of water and bring to a boil.

Reduce the heat and simmer, covered, for 10 minutes.

Add in the carrots and continue to simmer for another 5 minutes.

Then, add the eggs and continue to simmer for an additional 10 minutes.

Drain the water and allow the potatoes, carrots, and eggs to cool until they are safe to handle.

Step 3: Chop the Ingredients

Once cooled, cut the potatoes into 1/2-inch pieces.

Next, cut the cooked gammon steaks, carrots, and celery into 1/4-inch pieces.

Peel the eggs and roughly chop them, including the crumbling yolks, into small pieces.

Add all these chopped ingredients into a large bowl.

Step 4: Prepare the Mayonnaise Dressing

In a small bowl, mix the mayonnaise with a pinch of salt and a dash of pepper.

Mixing the seasoning with the mayonnaise first will ensure even flavor distribution throughout the potato salad.

Step 5: Combine and Refrigerate

Pour the mayonnaise mixture over the bowl of chopped ingredients.

Mix everything together until well combined.

Cover the bowl and refrigerate for at least 4 hours to allow the flavors to meld.

Step 6: Serve the Potato Salad Sandwich

To serve, generously sandwich the potato salad between two slices of white bread for a delightful meal.

Enjoy the refreshing taste of this classic dish!