Japanese Potato Salad


  • 1 large russet potato
  • 1/8 medium onion (chopped)
  • 5 tsp pickles (chopped)
  • 0.15 lb ham (about three thin slices, chopped into tiny rectangles)
  • 2 eggs

  • 6 tsp Japanese mayonnaise, such as Kewpie
  • 1/4 tsp salt
  • dash pepper

    1. Boil potatoes until they are soft inside (about 20-30 mins. check softness by inserting a chopstick through the potato). Afterward, remove the skin (wear gloves if they are too hot)
    2. Add onions and mix while potatoes are still warm
    3. Boil eggs, crush, and mix with mayonnaise, pickles, ham and add to potatoes
    4. Add salt, pepper (adjust to taste)

No comments:

Post a Comment