Japanese•budget
Potato Salad
Japanese potato salad with a lot of vegetables and Japanese mayonnaise
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4-5 potatoes
- 1/2 tsp salt
- 1 tsp rice vinegar
- 2 small cucumbers
- 1 small carrot
- 2 boiled eggs
- 2-3 slices of ham
- 4-5 Tbsp Japanese mayonnaise
- salt
- pepper
Instructions
- 1
Peel potatoes and cut into small pieces. Heat water in a pot, and boil potatoes until tender, about 10-15 minutes. Strain and put potatoes in a large bowl. Add 1/2 tsp salt and vinegar, and mash slightly (leave some potato chunks). Let it cool.
- 2
Slice cucumbers to thin rounds, and cut carrots thinly (2" long). In a different bowl, sprinkle a little salt (not in the measurement) over cucumber and carrots, and let it sit for 2-3 minutes. Squeeze out water.
- 3
Cut boiled eggs into small pieces, and cut ham thinly (2" long strips).
- 4
Add vegetables, eggs, and ham to potatoes, then mayonnaise. Mix well. Add salt and pepper to taste.