Potato Salad
I used plenty of my kids' favourite ingredients to make this recipe.
Please adjust the amount of mayonnaise, depending on the ingredients.
Steaming potatoes will keep them from getting too soggy. Recipe by Staff Takako
Potato Salad
I used plenty of my kids' favourite ingredients to make this recipe.
Please adjust the amount of mayonnaise, depending on the ingredients.
Steaming potatoes will keep them from getting too soggy. Recipe by Staff Takako
Cooking Instructions
- 1
Steam the potatoes and carrot with their skins on, until a bamboo skewer can be pushed through smoothly.
- 2
When finished steaming the vegetables, peel the skin off while they are still hot, and cut into bite-sized pieces. Transfer into a bowl, swirl in the vinegar, and leave to cool completely.
- 3
Thinly slice the cucumber, rub with salt (not on the ingredients list), and leave them for a while. Squeeze the excess water out using a kitchen towel.
- 4
Finely chop the white of the boiled egg. The egg yolk will break apart when you're mixing it with the other ingredients so leave that as it is for now.
- 5
Cut the ham into bite-sized pieces.
- 6
Add the potatoes, carrot, cucumber, boiled egg, ham, drained corn, and mayonnaise into the bowl, then mix.
- 7
Sprinkle with salt and pepper if you like. If you're serving this only to adults, it might be nice to add mustard.
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