Japanese Style Potato Salad
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
russet potatoes
|
|
| ½ | each |
cucumbers
|
|
| ½ | small |
onions
sliced |
|
| 1 | teaspoon |
prepared mustard
|
|
| 3 | slices |
ham
|
*
|
| ½ | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
russet potatoes
|
|
| 0.5 | each |
cucumbers
|
|
| 0.5 | small |
onions
sliced |
|
| 5 | ml |
prepared mustard
|
|
| 3 | slices |
ham
|
*
|
| 118 | ml |
mayonnaise
|
|
Directions
Boil unpeeled potatoes.
Cut cucumber lengthwise and remove seeds and cut into thin slices and place in bowl, add salt. cut onion in thin slices and soak in cold water until youUre ready to use them.
Remove skins from cooked potatoes and cut potatoes lengthwise into pieces 1 inch wide.
Drain cucumber and drain onions well.
Place all ingredients into large bowl and mix well.
Adding apple slices will surprise your taste buds.
