Ingredients
serving size: 2 adults + 2 kids
2 russet potatoes, peeled and cut
2-3 carrots, peeled and cut into 1 inch pieces
1/3 cup of frozen or canned corn
2 eggs, boiled
2-3 slices of ham
1/2 cucumber, thinly sliced
1 tbsp rice vinegar
1 tsp dijon mustard
6 tbsp of kewpie mayo
1 tsp salt
a pinch of ground black pepper
Directions
1. Peel your russet potatoes and carrots and cut them into smaller chunks.
2. In a medium pot, add the potatoes, water, and add 1 tsp of salt. Bring it to a boil over medium heat. I topped the pot with a mesh strainer and cooked my carrots with the potatoes. Carrots need less time to cook, so this method helps to easily take the carrots out mid-way. Once the potatoes and carrots are cooked through, remove them from the pot and drain completely.
3. While the potatoes and carrots are cooking, prep other ingredients. Thinly slice your cucumber, cut your ham and eggs into smaller pieces, and prep your corn. Add them to a large mixing bowl.
4. Add Kewpie mayo, rice vinegar and dijon mustard and combine well. Salt and pepper to taste! The best way to eat Japanese potato & egg salad is to cool it in the fridge first for 30 minutes to an hour but you can also enjoy it immediately.
