Kewpie Mayonnaise Potato Salad with Kewpie Mayonnaise chicken roll

By: Joanne Babb

Item 1: KEWPIE MAYONNAISE CHICKEN ROLL: Freshly baked whole meal high fiber roll. 100g shredded roasted chicken, Drizzled with 2 tsp KEWPIE mayonnaise , 1 slice Swiss cheese, pinch of freshly cracked salt/ pepper and soft butter.
Item 2: KEWPIE MAYONNAISE POTATO SALAD. 1kg potatoes, peeled & cut into 3cm chunks, ½ cup red onion, 6 boiled eggs, 250 g KEWPIE mayonnaise, 2 tsp apple cider vinegar, 7 dill cucumbers finely diced, Sprinkle a small amount of Freshly cracked pepper and cracked salt to taste.

Item 1: KEWPIE MAYONNAISE CHICKEN ROLL: To a freshly baked whole meal high fiber roll, butter it, then add a slice of cheese, then shredded roasted chicken, then drizzle with lots of KEWPIE mayonnaise, and sprinkle salt/ pepper to taste. Eat and enjoy immediately.
Item 2: KEWPIE MAYONNAISE POTATO SALAD. Step 1Place potatoes in a pot & cover with cold water and boil until just off soft/ still slightly firm.Step 2In a saucepan with cold water, boil the 6 eggs (for ~15 mins). When cool, peel and cut into slices.Step 3Chop all other ingredients (Onion, dill cucumber).Step 4Whisk the KEWPIE mayonnaise and apple cider vinegar in a separate bowl.Step 5In a big bowl, combine the cooked cooled potato, onion, cucumber and egg. Then fold the the KEWPIE mayonnaise and vinegar into the mix. Mix well. Sprinkle a small amount of salt and pepper to taste. Eat and enjoy!