Yield: 1 Servings
|1 pounds||Russet potatoes|
|½ \N||Cucumber (see directions)|
|½ small||White or yellow onion; thinly sliced (see directions)|
|1 teaspoon||Yellow mustard (a touch of Dijon mustard is also nice)|
|3 larges||Sandwich slices of ham; cut into small squares|
|\N \N||Salt and black pepper to taste|
Japanese-style Potato Salad Source: Noriko's Kitchen Cooking time: 30-40 minutes Servings: 4
This potato salad tastes very close to the kind you buy in Japan. You could also add chopped apple slices to surprise your taste buds.
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.
Posted to recipelu-digest Volume 01 Number 231 by MickieX@... on Nov 9, 1997