17 Aug Japanese-style Potato Salad
Japanese-style Potato Salad
Chunky mashed potatoes and tangy Kewpie Mayo make a terrific combination.
Ingredients: serves 4
2 medium size potatoes, peeled and cut into chunks
1 baby seedless cucumber or 1/3 English cucumber, thinly sliced
½ onion, thinly sliced
2 carrots, peeled and sliced
2 oz. sliced deli ham, thinly sliced into strips
2/3 c. Kewpie Mayonnaise
salt, pepper for taste
1) Rinse potatoes with water and drain. In microwave-safe bowl, place potatoes and cover lightly with plastic wrap. Heat in microwave on high for 5 to 6 minutes until the potatoes are cooked through. Remove the bowl and set aside.
2) In microwave-safe plate, place onion and carrots. Cover lightly with plastic wrap. Heat in microwave on high for 2 to 3 minutes until carrots are cooked. Remove the plate and set aside. Once the vegetables are cool enough to handle, squeeze any excess water from onion.
3) In a large bowl, mix potatoes, carrots, onion, cucumber, ham, and mayonnaise. Mix all together, breaking potato with wooden spoon. Season with salt and pepper.