日式薯仔沙律Japanese Potato Salad

Prep 20 min·Cook 20 min·Rest 30 min

1. 1You're here
   Step 1.

   Put the potatoes and carrot in cold salted water, bring to the boil and cook for 12–15 minutes until the potatoes are tender. Boil the eggs for 10 minutes alongside.

   500 g Floury potatoes (Maris Piper or King Edward), peeled and cut into chunks½ Carrot, cut into thin quarter-rounds2 Eggs

   13 minBoil / blanch
2. 2
   Step 2.

   Meanwhile, sprinkle the cucumber and onion with ½ tsp salt, leave for 10 minutes, then rinse the onion, and squeeze both very dry.

   ½ Cucumber, thinly slicedabout ½ Red or white onion, very thinly sliced1 tsp Salt

   10 minKnife work
3. 3
   Step 3.

   Drain the potatoes and carrot and return to the hot pan for 1 minute to steam dry. Lift out the carrot.

   500 g Floury potatoes (Maris Piper or King Edward), peeled and cut into chunks½ Carrot, cut into thin quarter-rounds

4. 4
   Step 4.

   Roughly mash the potatoes while hot, leaving some chunks, and sprinkle with the rice vinegar and a pinch of salt. Leave to cool completely.

   500 g Floury potatoes (Maris Piper or King Edward), peeled and cut into chunks1 tbsp Rice vinegar

   Wok-chan's tip鑊仔貼士

   Seasoning the potato while it's hot lets it soak up flavour; adding mayo only when cool stops it turning oily.
5. 5
   Step 5.

   Peel and chop the eggs. Fold the carrot, cucumber, onion, ham, eggs and mayo into the potato. Season with black pepper and chill for 30 minutes.

   2 Eggs½ Carrot, cut into thin quarter-rounds½ Cucumber, thinly slicedabout ½ Red or white onion, very thinly sliced60 g Sliced cooked ham, cut into strips5 tbsp Japanese mayonnaise1 pinch Black pepper

   Knife work