Crisp Potato Salad
Don't you have time when you really want to eat potatoes but don't have time to boil and cool them? This recipe makes things easier by shortening the cooking time.
When boiling potatoes and carrots, add the carrots first, then add the potatoes a little later. This way, the carrots will be cooked and potatoes will still be crispy.
Be careful when using the slicer. Don't cut your fingers! Recipe by salada mama
Crisp Potato Salad
Don't you have time when you really want to eat potatoes but don't have time to boil and cool them? This recipe makes things easier by shortening the cooking time.
When boiling potatoes and carrots, add the carrots first, then add the potatoes a little later. This way, the carrots will be cooked and potatoes will still be crispy.
Be careful when using the slicer. Don't cut your fingers! Recipe by salada mama
Cooking Instructions
- 1
Shred the potatoes and carrots with a slicer.
- 2
Thinly slice the cucumber and sprinkle with salt. Slice the onion and soak in the water. Cut the ham into thin strips.
- 3
Boil the carrots and potatoes then drain and rinse with water. Do not over cook. See the Hints section below
- 4
Squeeze water out of cucumber and onion slices and place in a bowl. Add the ★ marked ingredients and combine. Season with salt and pepper and done.
- 5
※ During Step 3, instead of rinsing them, you can leave the potatoes and carrots out to cool. If you do so, soak the vegetables before boiling them. The texture will be slightly different.
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