This Potato Salad Sandwich is my favorite childhood breakfast! My mom used to make this in huge batches and we would eat it for days. It’s incredibly simple, filling and delicious! You’ll be craving this Potato Salad Sandwich for breakfast once you give it a try.
This is the Potato Salad Sandwich recipe from my childhood. We always sandwiched it between two slices of white bread, and asked for the crust to be cut off. I’ve halved the recipe, but it still makes a giant bowl that lasts me and Jonathan several days. Growing up though, my mom always used the largest pot she had (which was too heavy for me to lift) and at least a dozen eggs every time. I distinctly remember the eggs because I’d always be the one peeling the eggs for her to chop.
As a kid, I thought all potato salads tasted like this one. It’s mild and comforting. There is texture from the diced potatoes and a crunch from the celery. The saltiness and chewiness comes from the bits of ham, and the carrots always add a tint of sweetness. I can never taste the egg whites, but I know they add some protein. The crushed egg yolks always stood out though. They made the mayonnaise thicker and less gloopy.
I now think of this potato salad as a hybrid between a Japanese and American potato salad. It’s not quite as creamy and sweet as the Japanese potato salads, which are typically made with a special Japanese mayonnaise and mashed potatoes. But at the same time, it doesn’t have the acidity found in American potato salads that come from the addition of cider vinegar or pickle juice.
It’s mild in taste like the Japanese version since it doesn’t contain the sharp taste of celery seeds found in American potato salads, but it also doesn’t have cucumber or corn, which is often added in Japanese potato salads. The addition of ham is inspired by the Japanese potato salads, but I think it was just a way for my mom to give us a bit more sustenance in this potato salad.
When you’re looking for a breakfast that will keep you full through the morning and beyond, this potato salad sandwich will hit the spot!
Breakfast Potato Salad SandwichPrint Recipe
- 12 ounces uncooked gammon steaks (or 10 ounces thick slice of cooked ham)
- 1 1/2 pounds salad potatoes or baby potatoes - washed
- 2 medium carrots - washed and peeled
- 6 large eggs
- 3 celery sticks - washed
- 1/4 cup + 2 tablespoons mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- sliced white bread
- If you are using uncooked gammon steaks, pan fry until cooked.
- Place the potatoes in a large pot of water and bring to a boil. Turn the heat down and simmer, covered, for 10 minutes. Add in the carrots and continue to simmer for another 5 minutes. Add in the eggs and continue to simmer for 10 minutes. Drain the water and allow everything to cool until you can handle it.
- Cut the potatoes into 1/2-inch pieces. Cut the cooked gammon steaks, carrots and celery into 1/4-inch pieces. Peel the eggs and roughly chop (including the egg yolk, which will crumble) into small pieces. Add everything into a large bowl.
- In a small bowl, mix the mayonnaise, salt, and pepper together (it is easier to mix it all the seasoning together first before adding it to the potato salad).
- Add the mayonnaise mixture over the salad and mix until well combined.
- Refrigerate for at least 4 hours before serving. To serve, generously sandwich the potato salad between two slices of white bread.