Potato Salad

Yummy, simple and great for any occasion
Source: Japanese Potato Salad from Nami's Just One Cookbook

Taste: 5 (out of 5)
Difficulty: 2 (out of 5)

Ingredients:
- 2 Russet potatoes
- 1/2 tsp salt
- 1 egg
- 2 1/2 inch carrot
- 1/4 cup corn kernels
- 2 inch English cucumbers
- 2 slices of ham or bologna
- 1/3 cup mayonnaise
- 2 sprigs of parsley
- salt
- black pepper
Total: 8 servings

Directions:
1. Peel potatoes and cut into 1 inch cubes. Boil them on high heat, and after the water boils, let cook for another 10-15 minutes until done. Drain the water and mash the potatoes but leave some small chunks for texture. Sprinkle with salt and transfer into a big bowl.
2. In the meantime prepare a boiled egg. Peel and mash the egg with a fork in a small bowl.
3. Cut carrots into 1/8 inch cubes, put them in a microwave-safe container and cover with water. Microwave for 30 seconds on high and drain.
4. Cut the cucumbers and the bologna or the ham into 1/8 inch cubes.
5. If using canned corn kernels, drain them. If using frozen, place into a small microwave bowl, add 2 tablespoons of water and microwave on high for 1 minute. Drain the water.
6. Roughly chop the parsley.
7. Add all the ingredients into the mashed potatoes. Sprinkle with salt and pepper and mix well. Add mayonnaise and mix until incorporated.
8. Refrigerate until ready to serve. Will keep in refrigerator for 2 days.

Afterthoughts:
- This is a pretty simple potato salad, mashing the potatoes, as opposed to slicing them, saves some time.
- You can also add pickled cucumber, green onions or green peas, depending on your preferences.
- Check out Nami's blog for step by step photos, and add Japanese mayo to make this salad Japanese :-).