Japanese potato and cucumber salad

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Venice 017Ingredients:

3 medium sized boiling potatoes
1 small carrot
1 small Japanese cucumber or seedless cucumber*

1 bunch of spring onion, six slices of good quality ham
2-3 eggs
½ cup of Japanese mayonnaise
1 pinch of sea salt

*Japanese cucumbers are have less seeds and water and a more intense cucumber flavor. You can substitute with Persian cucumbers or English cucumbers. Try to find ones that have few seeds.

 

Place your washed and peeled potatoes, carrots and eggs (you will make hard boiled eggs) in a pot of water. Bring to a boil and after about 10 minutes, remove the eggs. Peel and dice up the eggs. Boil the carrots and potatoes until they are cooked through. You can check this by sticking a knife in the thickest part of the vegetable and it should release easily if it’s done.

In the meantime slice the cucumber into coins. Cut the onion equally thinly from pole to pole. Sprinkle a large pinch of salt over them and let them sit in a bowl to release their liquid. This should sit for at least 10 minutes. When the carrots are done, peel the potatoes while they are hot. Dice them up and sprinkle a bit of salt over them and let them cool. In a bowl, combine the potatoes, carrots and eggs. Add nicely chopped ham slices. Lightly squeeze the liquid out of the cucumbers and onions and add to the bowl. Add ½ cup of mayonnaise to the bowl and mix together. Taste before adding any more salt as the mayonnaise and vegetables will have some salt in them already. Cover and refrigerate for an hour so the flavors will be released! Super light and delicious salad!

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