Japanese Potato Salad
Ingredients
|
2-3 |
russet potatoes, about 1 lb. / 500g |
2-3 |
|
½ cup |
English cucumber slices |
125mL |
|
½ cup |
carrot. slices |
125mL |
|
¾ cup |
mayonnaise |
175mL |
|
½ tsp |
rice vinegar |
2mL |
|
2 tsp |
sugar |
10mL |
|
|
Ground black pepper to taste |
|
Cooking Difficulty
Peel potatoes and cut into pieces. Thinly slice enough peeled carrot to make a ½ cup. Boil potatoes in lightly salted water for about 10 minutes or until potatoes are tender. When potatoes are done, drain the water and mash the potatoes. Lightly season the potatoes with salt and let them cool.
Peel and thinly slice enough carrot to make a half-cup of slices. Bring a small amount of water to a boil, add the carrot slices and boil for about 2 minutes. Drain carrots and chill them down in cold water; drain. Thinly slice enough cucumber to make a half-cup of slices. Lightly salt the cucumbers.
In a bowl mix the potatoes, cucumber, carrot, mayonnaise, vinegar, sugar, and pepper. If ¾ cup of mayonnaise is not enough, you can add an extra ¼ cup. Cover and refrigerate for a few hours or overnight.
