Japanese-style potato salad
Ingredients:
1 lb. russet potatoes
1/2 cucumber (see directions)
1/2 small white or yellow onion, thinly sliced (see directions)
1 teaspoon yellow mustard (a touch of Dijon mustard is also nice)
3 large sandwich slices of ham, cut into small squares
1/2 cup mayonnaise
Salt and black pepper to taste
Cooking time: 30-40 minutes
Servings: 4
Preparation
Directions
Boil the unpeeled potatoes. Meanwhile, cut the cucumber lengthwise and
remove the seeds. Cut the cucumber into thin slices and place them in a
small bowl. Add one teaspoon salt and mix well. Cut the onion into thin
slices and soak them in cold water until you're ready to use them. When
the potatoes are done, remove the skins and cut the potatoes lengthwise,
then cut them into pieces about 1 inch wide. Wash the cucumber with
water and squeeze the water out. Also squeeze the water from the onion.
Place the potatoes, cucumber and onion slices, ham, and the rest of the
ingredients in a large bowl and mix well.
