Japanese Potato Salad
Creamy delicious potato salad
Servings: 6 servings
Equipment
- pot
- bowls
Ingredients
- +/- 600 gram Potatoes (peeled and cut into large pieces)
- +/- 150 gram Carrots (peeled and cut into small pieces)
- +/- 200 gram Cucumber (sliced thinly)
- +/- 60 gram Onion (sliced thinly) or 1/2 onion
- 3 Hard-boiled eggs (peeled and chopped)
- 1/2 Lemon (squeesed the juice out)
- 1 to 2 teaspoon Sugar
- 3 to 4 tablespoon Mayonnaise
- Salt
- Pepper
Instructions
- Place sliced cucumber and onion into a bowl. Sprinkle with salt and mix well.
- Put potatoes and carrots into a pot and add enough water to cover. Set the pot over high heat and bring to a boil. Reduce the heat and simmer until potatoes and carrots are cooked through.
- Drain the water from the pot and put the pot back on the heat and let evaporate excess water for 10 – 15 seconds, shake the pot and remove from the heat. Potatoes looks like half mashed potato.
- Place the potatoes and carrots in a large bowl. Add lemon juice and sugar and stir well.
- Squeeze salted cucumber and onion well to get rid of excess water. Add cucumber, onion, eggs, mayonnaise and pepper to potato mixture while the potatoes are still hot and mix until incorporated.
