Shanghai-Style Creamy Potato Salad

1. Boil Potatoes

Start by boiling the scrubbed potatoes in a medium pot of water over high heat. For medium potatoes, boil for 15-20 minutes, and for large ones, extend the time to 25-30 minutes. The potatoes are ready when a fork easily pierces through them.

2. Prepare Ice Bath

While the potatoes are boiling, prepare an ice bath by filling a bowl with ice water. Once the potatoes are tender, transfer them to the ice bath using a slotted spoon to stop the cooking process and cool them quickly.

3. Cook Carrots and Peas

Meanwhile, bring the potato-cooking water back to a boil. Add the diced carrot and cook for about one minute. Then, add the frozen peas and cook for an additional 20-30 seconds. Transfer both the carrots and peas to the ice bath to cool, then drain them well.

4. Peel and Cube Potatoes

Once the potatoes are cool enough to handle, peel them and cut into ½-inch cubes. In a large bowl, combine the cubed potatoes, cooled carrots, peas, diced apple, and ham. Add a pinch of fine sea salt and gently toss to distribute the ingredients evenly.

5. Prepare Dressing

In a small bowl, whisk together the mayonnaise, milk, white vinegar, sugar, and ½ teaspoon of fine sea salt until smooth. Pour the dressing over the potato mixture and toss until everything is well-coated.

6. Adjust Seasoning and Serve

Taste the salad and adjust the seasoning with more salt if needed. Serve the salad cold or at room temperature for a delightful, creamy treat.