Japanese Potato Salad |
Ingredients
Chopped boiled egg - 1
Persian Cucumber, Carrot and onion - thinly sliced a handful each
Boiled and mashed potato - 1 medium size
Boiled corn - a handful
( I used the canned corn)
Salt and pepper powder to taste
Japanese mayo - as needed
Rice vinegar - 1 tsp
Method
Sprinkle salt on cucumber , carrot and onion rest it for few minutes. Rinse them well and squeeze of extra water and discard the water.
Take a wide bowl add all the above ingredients squeezed vegetables and mix gently till combined.
Enjoy cold!
Note:
Original recipe has ham but i have not used
Add all above ingredients according to your taste.
Adding Japanese hot mustard is optional.
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