Potato Salad

Name: Potato Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 1 medium russet potato, peeled and cut into 2-inch (5 cm) cubes; 1 teaspoon vinegar; ¼ teaspoon plus pinch salt, divided; 1 Persian cucumber, thinly sliced; 1 hard-boiled egg, chopped; 1 tablespoon (14 g) mayonnaise

Preparation info

Yield:
2
Servings

Difficulty
Easy
Ready in
20 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

Ingredients

1 medium russet potato, peeled and cut into 2-inch (5 cm) cubes
1 teaspoon vinegar
¼ teaspoon</

Asia
Japan
Vegetarian
Gluten-free

Method

Boil the potato until soft, about 10 minutes. Drain and transfer to a medium bowl. Mash slightly with a fork and add the vinegar and ¼ teaspoon of the salt. Let cool.
In another medium bowl, sprinkle the cucumber with the remaining pinch of salt and let it sit for 2 to 3 minutes. Squeeze out excess water.
Add the cucumber, hard-boiled egg, and mayonna