Japanese Idaho® Potato Salad
Ingredients:
- 1 pound Idaho® Russet potatoes (about 3 medium sized potatoes)
- ½ teaspoon salt*
- 1 egg
- ½ cup chopped carrots (about 1 large carrot)
- ½ cup cooked corn (fresh, frozen or canned)
- ½ cup diced English cucumber (about half a cucumber)
- 2 slices Black Forest Ham*
- ⅔ cup mayonnaise*
- 1 teaspoon rice vinegar
- ¾ teaspoon hot & sweet mustard
- ½ teaspoon xylitol, stevia or sugar
- fresh ground pepper
Directions:
- Peel potatoes and cut into ¾ inch cubes. The potatoes should all be about the same size so they cook evenly. Put potatoes into a large pot and add enough water to cover the potatoes. Heat over high heat. When the water boils lower the heat to medium and cook until potatoes are easily pierced with a fork or skewer. About 20 minutes.
- Drain the potatoes and add them back to the pot to cook of remaining moisture - about 30 seconds over medium heat. Stir gently to prevent browning and get all the moisture from the potatoes. Remove from heat and mash the potatoes with a potato masher, leaving some small chunks for texture. Sprinkle with salt and allow to cool.
- While the potatoes are cooking, prepare a hard boiled egg. Peel and dice the egg with a paring knife or egg slicer. Set aside.
- Prepare the vegetables: cutting a large carrot into quarters and thinly slice. Put the carrots in a microwave-safe container, add a tablespoon of water and cook for 1 minute so they are partially cooked, but still crunchy. Drain and set aside. If using frozen corn, place them in the same microwave-safe container, add a tablespoon of water and cook for 2 minutes. Drain and set aside. Cut the English cucumber into quarters lengthwise and slice thinly.
- Dice the ham slices. Add the ham and vegetables to the mashed potatoes with about six grinds of black pepper and mix well.
- Using a small whisk or fork, blend the rice vinegar, hot & sweet mustard, and sugar into the mayonnaise. Add to the potatoes and vegetables and mix until fully incorporated. Then gently mix in the diced egg. Refrigerate until ready to serve.