Japanese potato salad
Ingredients: salt,cucumber,potatoes,carrots,eggs,salad dressing,Green mustard spicy
Recipe Recommendations
Steps for Japanese potato salad
1
Wash the potatoes, peel and cut into large pieces, wash the eggs, put a little salt into the water, put the eggs and potatoes together into the pan, and cook for about 10-15 minutes.
2
Wash the cucumbers and carrots and cut them into small pieces (the cucumber is cut a little too big, and I cut the cucumber a few more times before stirring).
3
Boil water in the pan, add carrots to blanch slightly, remove and rinse with cold boiling water, drain the water for later use.
4
Use chopsticks to tie the potatoes in the pot. If they are easy to tie through, it means that they are ripe. Remove and let them cool. Put them into a fresh-keeping bag and roll them into mud with a rolling pin.
5
Boil the eggs until very done, peel and cut into small cubes.
6
Put all the ingredients into a salad bowl, add the salad dressing, green mustard spicy, and mix thoroughly.