Potato Salad 马铃薯沙拉
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
  • 2 Russett potatoes, about 500g
  • ½ Japanese cucumber, about 50g cut into quarter and slice thinly
  • ½ 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
  • ¼ tsp Salt and a dash of pepper
  1. 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.
  2. 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.
  3. 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.
  4. In a larger bowl, mash cooked potato with a fork, leaving some chunks behind. Leave to cool.
  5. Add carrot, cucumber, egg and ham into the mashed potato bowl, mix well.
  6. Add 4 tablespoons of mayannaise and ¼ teaspoon of salt with a dash of pepper or season to taste.
  7. Mix well and chill in refrigerator for at least 2 hours or when you're ready to use.
Recipe by Anncoo Journal at https://www.anncoojournal.com/japanese-potato-salad/