cook vegetables

Japanese potato salad

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CIMG2722My Japanese sister-in-law’s best potato salad recipe:

Ingredients: 2 potatoes, ½ tsp salt, 1 egg, 2 ½ inch carrot, ¼ cup corns, 2 inch English/Chinese cucumbers,  2 black forest ham slices, ¾ cup (12 Tbsp.) Japanese mayonnaise, salt, fresh ground black pepper

Directions: Peel potato skins and cut into 1 ½ inch pieces. (They should be roughly about the same size so that they’ll be done cooking around be the same).

Put potatoes in a large pot and pour over 1 liter of water. Cut carrots into quarter (or half) and then slice it thinly. Add to potato and cook vegetables together until the skewer can go through the vegies smoothly.  Drain water and put vegetables into a bowl.

Prepare boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside. Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarter. Then grate it.

Dice the sliced hams into small size. Add hams and veggies into the mashed potato bowl. Grind some pepper over and mix well. Add mayonnaise and boiled eggs and fold carefully together. Let it cool and keep in the fridge till it is ready to be served.