Wednesday, July 25, 2012

Japanese Potato Salad ポテトサラダ


2 small Japanese cucumbers
1 US Sized Carrot, peeled
4 small potatoes, peeled
1/2 a small can of Niblets corn, drained
1/2 teaspoon salt

Wash and slice the cucumber into small rounds, put in a bowls and sprinkle with salt.
Let stand.

Slice the carrots into small rounds and half moons
Slice the potatoes into halves then quarters then slices.
Put the potatoes and carrots in salted water in a pot and simmer till tender, drain.
Place into a bowl and mash lightly

Rinse the cucumbers and place in paper towels and squeeze all the water out.
Add to the bowl with the potatoes and carrots, add the corn

Put a heaping T of mayo into the bowl add a teaspoon of vinegar and a T of sugar.
Mix well. Grind fresh black pepper over all and mix again.

Serve.


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