Tuesday, October 15, 2013

Potato Salad

    Recipe adapted from Anncoo

    4 Russett potatoes (medium size)
    1/2 Japanese cucumber (slice thinly)
    1/2 carrot (slice thinly)
    2 Hard boiled egg
    1 slice dry roasted Ham, cut to small strips
    5-6 tbsp Japanese mayonnaise or any brand
    a pinch of Salt and a dash of pepper

    • Sprinkle some salt over the the sliced cucumber for about 20-30 minutes. This will make the cucumbers crunchy. Rinse, drain and squeeze dry, set aside.
    • Peel potato skins and cut into small pieces. Put water in a pot and add enough water to submerge the potatoes. Boil for about 10 minutes or until potatoes softened.
    • In a larger bowl, mash cooked potato with a fork, leaving some chunks behind. Leave to cool.
    • Meanwhile rinse egg with water and boil to cook with a pinch of salt water. Remove cooked egg and remove egg shell and mash the egg with a fork in a small bowl, set aside.
    • Shred or cut the cucumber and carrot into slice thinly
    • Add carrot, cucumber, egg and ham into the mashed potato bowl, mix well.
    • Add mayonnaise, salt and pepper or season to taste.
    • Mix well and chill in refrigerator and served cool.



  1. I like this salad during summer barbeque. It looks good!

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