Living in Phoenix, it often feels like summer will never end with the continuous heat.

However, as we pass mid-October and the mornings and evenings start to cool down a bit, I find myself craving warm coffee and soft bread.

During these times, I often make potato salad bread.

Do you remember the morning bread filled with potato salad sold at Korean bakeries?

In the U.S., it's also delicious when made with common hamburger buns or sandwich bread.

The ingredients are simple, and if you make a generous amount, it's great for breakfast or as a snack for kids.

Today, I'll share how I make it at home.

Preparing the Ingredients

Gather 7 small potatoes, 6 eggs, 1 cucumber, half a carrot, half an onion, 3 tablespoons of mayonnaise, 1 tablespoon of mustard, 1 tablespoon of sugar, and a pinch of salt.

You can also add pickles, corn, or bell peppers according to your taste. I like to include cucumber and onion to keep it from being too rich and to add a nice crunch.

Peel the potatoes, cut them into appropriate sizes, and boil them in salted water. They are done when a chopstick goes in easily.

There's a point to be careful about here. If there are any sprouts, make sure to remove them and the surrounding tissue thoroughly, but if the potatoes have sprouted significantly, it's safer to discard them.

Boil the eggs until hard. About 12-13 minutes after the water starts boiling is sufficient.

The Secret to Delicious Potato Salad is Removing Vegetable Moisture!

Finely chop the cucumber, carrot, and onion.

Sprinkle a little salt on them and let them sit for about 15-20 minutes. Be careful not to let them sit too long, or they may become too salty.

Squeeze out the moisture from the salted vegetables with your hands. This step is the secret to making delicious potato salad.

If the vegetables are too moist, the salad will become soggy over time, and the bread will get damp.

Put the well-cooked potatoes and eggs in a large bowl and mash them. Mashing them while they are warm makes it much easier and smoother.

Add the drained vegetables and mix everything evenly.

Add 3 tablespoons of mayonnaise, 1 tablespoon of mustard, and 1 tablespoon of sugar, and mix again.

Delicious in Hamburger Buns or Sandwich Bread

Now, for the morning rolls or dinner rolls, cut them open without cutting all the way through and gently pull them apart.

Fill them generously with the potato salad, and you'll get that taste just like the one sold at Korean bakeries.

The hamburger buns sold at American grocery stores also pair very well. They are large and soft, allowing for plenty of potato salad.

If using sandwich bread, you can place the salad between two slices and press down lightly to make a sandwich.

Sometimes, I lightly toast the bread before adding the cold potato salad, and the combination of crispy bread and soft potatoes is really nice.

Store any leftover potato salad in an airtight container in the refrigerator and try to eat it within 3-4 days.

While summer in Phoenix is long, when the cool breeze starts to blow in the mornings and evenings, the joy of making simple meals at home returns.

A warm cup of coffee and a bread filled with generous potato salad.

You can have a satisfying breakfast without going to an expensive brunch café.

If you miss the old salad bread from Korean bakeries, be sure to give this a try.