Japanese Potato Salad

Ingredients:

Potato (May Queen Potato my first choice) -2 to 3pc

Hard Boiled Eggs - 2pc - cut into dices.

Pickled Cucumber or plain cucumber - 1pc-cut into dices

Corn - 1/2 bowl

Kewpi Mayonnaise or Kraft Mayonnaise

Method:

1. Wash and rinse clean potato. Peel skin.

2. Boil a pot of water and add a pinch of salt. Cook potato for 20-30 min until skewer can stick inside potato.

3. Remove water from the pot and cook the potato for another 3-5 min (to dry up water inside potato).

4. Place cooked potato in a big bowl and gently mash it - no need to be total mash so some keep some small bite size in the salad.

5. If using fresh cucumber, after rinsing it, add some salt and let it settle for a while. Then you can see some water coming out. Remove water and cut into dices or bite size good for salad. If using pickled cucumber, just cut them into bite sizes.

6. Mix mash potato with cucumber, eggs, corn with mayoannise and a dash of lemon juice. Adjust tasting to your liking.

Serve in a bowl or scoop it out like ice-cream. 

Enjoy!