Shanghai-Style Potato Salad

1. Cook Potatoes

Start by placing the whole potatoes in a medium pot, covering them with water and bringing it to a boil. Once boiling, reduce the heat to a simmer and cook the potatoes until they are fork-tender—this means they should be easily pierced with a fork. For medium potatoes, this will take about 15-20 minutes, while larger ones may need 25-30 minutes.

2. Ice Bath for Potatoes and Vegetables

After the potatoes are cooked, transfer them to an ice bath using a slotted spoon. This stops the cooking process and makes them easier to handle. While the potatoes cool, bring the potato-cooking water back to a boil. Cook the diced carrots in this water for 1 minute, then add the frozen peas and cook for an additional 20-30 seconds. Quickly transfer the vegetables to an ice bath to preserve their vibrant color and crispness.

3. Prepare Potatoes and Vegetables

Once the potatoes are cool enough to handle, drain them along with the carrots and peas. Peel the potatoes and dice them into ½-inch cubes. This size ensures they meld well with the other ingredients.

4. Combine Ingredients

In a large bowl, combine the diced potatoes, carrots, peas, apple, and ham. Season the mixture with a pinch of salt to start building the layers of flavor.

5. Prepare Dressing

To prepare the dressing, whisk together the mayonnaise, whole milk, white vinegar, sugar, and ½ teaspoon of fine sea salt in a small bowl. This dressing brings a creamy texture with a hint of tanginess that complements the sweetness of the apples and the saltiness of the ham.

6. Mix Salad

Pour the dressing over the potato mixture and toss everything until well combined. Taste and adjust the seasoning with more salt if needed.

7. Serve

Serve your Haipai Harmony Potato Salad cold or at room temperature, letting the flavors meld together beautifully.