- 8 - 10 medium salad potatoes4 hard boiled eggs1 small slim Lebanese cucumber1 small slim carrot4 spring onions1 cup of Kewpie mayonnaise 2 teaspoons hot English mustard2 teaspoons vinegarSalt Japanese furikake - for seasoning according to taste.
- 1) Peel and cut potatoes into quarters into large bite size pieces and bring to boil in salted water. Cook for 25 minutes or until fork tender. 2) While potatoes are cooking, cook 4 eggs until hard boiled and then roughly dice up. 3) Place thinly sliced carrot and cucumber into a small bowl, and coat with 1 teaspoon of salt and let it rest for 10 minutes. After 10 minutes, drain and squeeze the vegetables of excess liquid and then place into a large mixing bowl. 4) Thinly slice spring onions and add to mixing bowl.5) Add slightly cooled potatoes and diced hard boiled egg to mixing bowl.6) Add 1 cup Kewpie mayonnaise, mustard and vinegar and mix everything well until potatoes should be partly mashed and partly formed. 7) Place Japanese potato salad into serving bowl and sprinkle with Furikake seasoning.
Brands and product used
- Kewpie - Mayonnaise