Japanese Potato Salad 日式薯仔沙律
Classic and simple Japanese potato salad with mashed potatoes, ham, cucumber and carrot. Very easy to make and delicious. Great food for any time!
I love to make salad and keep in the fridge, so whenever I am hungry or in a rush, I can always have some decent food. This salad is so easy to make, the ingredients are so simple, you will love it!
The main ingredient of this sald is Japanese mayonnaise called Kewpie. Kewpie is creamer and smoother than American mayonnaise, and made with rice or apple vinegar instead of pure vingear. It makes the taste a little bit different, of course you can use any mayonnaise you like. Free feel to add any ingredients you like , this is the best thing about making salad, right?!
這個超簡單容易做，又超超超美味的日式薯仔沙律，絕對是夏天的開胃料理。簡單的材料，有肉有蔬菜，可隨意加入自己喜歡的材料，加少許白醋，酸酸的更開胃。做午餐，下午茶或派對茶點必定大受歡迎呢！
Wash and peel the potatoes, cut into small pieces. Cook in boiling water, then drain it. Mash the potatoes with a fork, set aside. Cook the hard boil egg , peel it and mash it with a fork as well. Chop the carrot, thinly slice the cucumber, and dice the ham into small pieces
先將馬鈴薯去皮，洗淨，切小塊。放入一鍋沸水內，煮至熟透，然後瀝乾水份，用叉把馬鈴薯壓碎。將雞蛋剝殼，然後用叉壓碎。另外將紅蘿蔔切小塊。青瓜切薄片，下少許鹽，靜置十分鐘，然後擠乾水份。火腿切小塊（我用蟹柳）。
Mix all the ingredients together in a large bowl, season with salt and pepper. Then add mayonnaise and vinegar and mix well. Place in the fridge for at least 30 minutes before serve.
將所有材料放入大碗內拌勻，下鹽及黑胡椒粉調味，然後加入沙拉醬及白醋拌勻，放入雪櫃30分鐘即成！
- 2-3 potatoes
- 1/2 carrot, finely chopped
- 1/2 cucumber, thinly sliced
- 1 egg
- 2 slices ham, diced
- 1 tablespoon vinegar
- Japanese mayonnaise, Kewpie
- 材料：
- 馬鈴薯 -2-3個
- 青瓜 -半條
- 紅蘿蔔 -半條
- 雞蛋 -1隻
- 火腿 -2片
- 白醋 -1湯匙
- 日式沙律醬 -適量
- Wash and peel the potatoes, cut into small pieces. Cook in boiling water, then drain it. Mash the potatoes with a fork, set aside.
- Cook the hard boil egg , peel it and mash it with a fork as well.
- Mix all the ingredients together in a large bowl, season with salt and pepper.
- Then add mayonnaise and vinegar and mix well.
- Place in the fridge for at least 30 minutes before serve.
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