Potato Salad

I love this potato salad and actually have book-marked to do the Japanese Potato Salad but keep forgetting to buy the Japanese mayonnaise.  Ann's potato salad looks very much like the Japanese Potato salad so I decided to adapt hers for convenience to ingredients availability.

Recipe source: Anncoo Journal

Ingredients:

2 Russett potatoes, about 500g

1/2 Japanese cucumber, about 50g cut into quarter and slice thinly

1/2 carrot, about 50g. cut into quarter and slice thinly,

1 Hard boiled egg

1 slice Ham, cut to small strips

4 tbsp Japanese mayonnaise or any brand (I used Kraft Mayonnaise)

1/4 tsp Salt and a dash of pepper

  

Method:

• 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.
• Meanwhile rinse egg with water and boil to cook with a pinch of salt water. Remove cooked egg and throw in sliced carrot into the same pot of water. Simmer carrot for a minutes till soft. Drain and leave to cool. Remove egg shell and mash the egg with a fork in a small bowl, set aside.
• In a larger bowl, mash cooked potato with a fork, leaving some chunks behind. Leave to cool.
• Add carrot, cucumber, egg and ham into the mashed potato bowl, mix well.
• Add 4 tablespoons of mayannaise and 1/4 teaspoon of salt with a dash of pepper or season to taste.

• Mix well and chill in refrigerator for at least 2 hours or when you're ready to use.