Japanese Potato Salad

Bahan-bahan

● 2 Russet potatoes

● 1⁄2 tsp. salt

● 1/4 carrots & peas mix

● 2-inch cucumbers

● 2 slices ham

● 1⁄3 cup Japanese Kewpie Mayonnaise

● 2 to 3 TBS of the Japanese Vinegar

● Salt & black pepper

Petunjuk

Peel potato skins and cut into 1 1⁄2 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 add water until it covers all the potatoes. Let this batch sit in water for about 5 minutes to wash out the starch.

Start with freshwater.

Boil potatoes at med high heat. After water boils, lower heat to medium and cook until a skewer can goes through the potato smoothly, about 10-15 minutes. Drain the water from pot and put back on the stove again.

Mash the potatoes but leave some small chunks for texture. Sprinkle salt &pepper and transfer it into a big bowl. Let it cool on the kitchen counter.

Have the carrots and peas ready, (it is fine if it is still frozen)

Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarters. Slice it thinly into triangles. Place it in a small bowl and sprinkle some salt over it. Mix it up and set aside. (This is to extract thewater out of the cucumbers. Set aside for at least 5 minutes.)

Dice the sliced hams into small size and set aside. Retrieve the now warm bowl of semi-mashed potato. Add the Kewpie mayonnaise and mix into the mashed potato.

Taste your Japanese Potato Salad and adjust the ingredients to your taste.