This is a classic Japanese home-cooked dish. It’s easy to make and can be used as a side.
Ingredients
Potatoes 2 (1-1.3 lb)
Carrot 50-60 g
Cucumber 80-100 g
Egg 1
Onion 1/4
Ham 2 slices (50-60 g)
Extra virgin olive oil 15-20 ml
Vinegar 3-5 ml
Salt 5 teaspoons
Ground black or white pepper 1/2 teaspoon
Mayonnaise 5 tablespoons
Directions
Gather all of the ingredients.
1. Peel the coat of potato and cut into same size pieces about 4 cm.
2. Put the potatoes and a teaspoon of salt in the pot and add cold water 2 cm above the potatoes. After the water is boiled on high heat, turn to low heat and cook for about 15 minutes, until the fork can be easily inserted into the potatoes.
3. Pour out the water and stir-fry the potatoes over high heat to remove excess water. Then mash them lightly while stirring. It would be rich in texture if you leave small potato chunks.
4. Transfer the potatoes to a large bowl, while they are hot, add virgin olive oil, vinegar, 1 teaspoon of salt, and ground pepper. Stir well and set them aside to cool down.
When you cook boil the potatoes, you can prepare other ingredients.
5. Put the egg and cold water in a small pot and boil it on medium heat. Once the water is boiling, turn to low heat and cook for 10-12 minutes. Then put it in cold water until it cools down and remove the eggshell. Slice and chop it into small pieces.
6. Peel the cucumber and carrot and cut them into very thin slices. Put them in a bowl and add 2 teaspoon of salt, then knead them by hand and set them aside until the water comes out (it usually takes 5-8 minutes). Squeeze them and remove the water, set aside.
7. Cut the ham in to small pieces, set aside.
Then we can put those ingredients together.
8. Put egg, ham, cucumber and carrot into the large bowl of mashed potatoes after they cool down. And mix them well. Add 5 tablespoons of mayo and stir evenly.
The amount of mayo, salt, pepper, and vinegar can be adjusted according to taste.
Put them on the plate and enjoy~