Name: Easy mashed potato salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 800 gram potatoes, peeled and cut into large chunks; 1 onion, peeled and finely sliced; iced water; telegraph cucumber, halved and finely sliced; 1 teaspoon table salt; 2 tablespoon canned corn kernels; 4 tablespoon Japanese mayonnaise; 1 tablespoon Japanese or American mustard; sea salt and white pepper to taste

Easy mashed potato salad

This simple mashed potato salad recipe is great as a dinner side dish or at your next barbecue or picnic. Japanese mayo adds a delicious tang everyone is sure to love

This recipe first appeared in Food magazine.

Ingredients

800 gram potatoes, peeled and cut into large chunks

1 onion, peeled and finely sliced

iced water

telegraph cucumber, halved and finely sliced

1 teaspoon table salt

2 tablespoon canned corn kernels

4 tablespoon Japanese mayonnaise

1 tablespoon Japanese or American mustard

sea salt and white pepper to taste

Method

Cook the potatoes in a large pan of boiling water, drain, mash them and set them aside to cool.

Soak the onion in iced water for 2 minutes. Drain.

Sprinkle the salt over the cucumber, massage it in, then set it aside for 2 minutes. Squeeze any excess water from the cucumber.

Mix together the mashed potato, onion, cucumber, corn, mayonnaise and mustard. Season to taste with the sea salt and white pepper. Keep the potato salad in the fridge until you are ready to serve it.

Woman's Weekly Food

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Ingredients

Method

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