Potato Salad

Servings: 4

1 1/2 pounds russet potatoes, about 2 to 3 large potatoes, peeled and quartered
Kosher salt
2 Persian cucumbers (4.4 ounces; 125g), thinly sliced crosswise
2 teaspoons rice wine vinegar
6 tablespoons homemade or store-bought Japanese mayonnaise (3 ounces; 85g), such as Kewpie
1/2 teaspoon Japanese hot mustard
1 small carrot (2 ounces; 55g), quartered and thinly sliced crosswise
1/4 red onion (2 ounces; 55g), thinly sliced
2 hard-boiled eggs, peeled and chopped
1 scallion, white and light green parts only, chopped

Slice the onion thinly then put them on a plate, cover with cling wrap and microwave for 2 minutes on 500w and set aside.*1
Repeat step 1 with the carrot, chopped into small pieces (if using). *2
Peel the potatoes and cut into small chunks. Boil for 10 minutes. Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked.
Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little.
Mash the potatoes a little, but ensure you leave some potatoes still in shape. *3
Rip or slice the ham into small pieces and slice the cucumber and carrots/apples thinly.
Combine mayonnaise and milk.
Place the mashed potato, onion, carrot/apple, cucumber, and ham into a bowl and add the mayonnaise mixture and mix to combine. *4
Add salt and pepper to taste then serve.

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