Potato Salad

1. 1

   Steam the potatoes and carrot with their skins on, until a bamboo skewer can be pushed through smoothly.

2. 2

   When finished steaming the vegetables, peel the skin off while they are still hot, and cut into bite-sized pieces.

3. 3

   Transfer into a bowl, swirl in the vinegar, and leave to cool completely.

4. 4

   Thinly slice the cucumber, rub with salt (not on the ingredients list), and leave them for a while.

5. 5

   Squeeze the excess water out using a kitchen towel.

6. 6

   Finely chop the white of the boiled egg.

7. 7

   The egg yolk will break apart when you're mixing it with the other ingredients so leave that as it is for now.

8. 8

   Cut the ham into bite-sized pieces.

9. 9

   Add the potatoes, carrot, cucumber, boiled egg, ham, drained corn, and mayonnaise into the bowl, then mix.

10. 10

    Sprinkle with salt and pepper if you like.

11. 11

    If you're serving this only to adults, it might be nice to add mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.