Salad bread

Let me introduce you to the perfect snack or simple lunch!

Recently, during a family trip near Joshua Tree National Park, I was thinking of something simple and fast to make for everyone. I was reminded of my original potato salad (gamja-salad) recipe, which you may already be familiar with. It’s usually served as a side dish among many other side dishes, particularly on special occasions. The mashed cooked egg yolk, sprinkled over top of the salad always gives a strong visual appeal and gets attention!

But I wanted to make something simpler, and maybe easier to eat as a snack. How about salad bread?? It’s called “salad-ppang” in Korean and it’s tasty rolls filled with Korean-style potato salad. I used to make it for my children when they were young, especially when they were studying late night in their rooms. It’s similar to gamja salad but it’s in a bun and it doesn’t need any sweeteners like sugar or rice syrup. Plus, the ham and carrot enhance its nutritional value and it’s visual vibrancy. It was great for my kids when they were young because I could make something for them that was fun, pretty, and delicious but also nutritious and not overly greasy.

Usually at home I would make my own roll-ppang but out in the desert it was much easier to buy some rolls from a local bakery. They were a little wrinkly but tasted good, and were fluffy! I asked my daughter if she remembered the salad-ppang I used to make for her. Her immediate response was “yes!” even though that was years ago that she was in school, my heart just about burst. I knew this treat had made its way into our family’s food hall of fame. The salad-ppang I made near Joshua Tree maybe tasted better than the ones we used to eat, and now this snack continues to be a part of my family and our memories.

Enjoy this salad bread recipe! I’m sure you and your loved ones will love it, too.

Ingredients

Makes 6 salad bread

• 6 dinner rolls (bread rolls), cut in half
• 1 large potato (about 7 to 8 ounces), peeled and washed
• 3 ounces seedless cucumber (⅓ of an English cucumber), chopped
• 2 tablespoons chopped carrot
• 2 tablespoons chopped onion
• ½ teaspoon kosher salt
• 2 hard-boiled eggs, shelled
• 4 slices of cooked ham, chopped (optional)
• ½ cup mayonnaise
• ½ teaspoon ground black pepper

Directions

Start the potatoes

1. Cut the potato crosswise into ½-inch thick slices and place them in a medium-sized pot. Add 1 cup of water along with ¼ teaspoon of salt.

2. Cover the pot and cook over medium heat for about 12 minutes.

Prepare the vegetables

1. Meanwhile, combine the cucumber, carrot, onion, and the remaining ¼ teaspoon of salt in a bowl. Mix well with a large spoon and let it sit for 5 minutes.
2. Check the potatoes for doneness by piercing one slice with a wooden skewer or fork. If it goes through smoothly, the potatoes are thoroughly cooked. If not, reduce the heat to low and cook for a couple of minutes longer.
3. Drain the potatoes and transfer them to a large bowl. Mash the hot potatoes with a large spoon. Add the hard-boiled eggs and break them up with the spoon. Set aside.

Make the salad

1. Wrap the mixture of cucumber, carrot, and onion in a clean cotton cloth and squeeze out the excess water. Transfer the squeezed mixture to the large bowl with the mashed potatoes.
2. Add the ham (if used), mayonnaise, and black pepper. Mix well until smooth and evenly combined.

Serve

1. To serve, divide the mixture into 6 portions. Use a large spoon to fill each dinner roll with the salad.
2. Enjoy your delicious salad bread!

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