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Best Japanese Potato Salad Recipe (ポテトサラダ)
Ingredients
  • subheading: For potato salad:
  • 700 grams potatoes (~10 baby potatoes peeled and cut into ¾-inch cubes)
  • 140 grams carrots (~ 1 carrot, peeled and cut into ⅓-inch cubes)
  • 100 grams cucumber (~1 Japanese or Lebanese cucumber, sliced)
  • 25 grams onions (~⅛ small onion, finely diced)
  • ¼ teaspoon salt
  • 80 grams ham (cut into ¼-inch squares)
  • subheading: For dressing:
  • ⅓ cup mayonnaise
  • 1 tablespoon rice vinegar
  • 2 teaspoons evaporated cane sugar
  • ½ teaspoon salt
  • 2 hard boiled eggs (peeled and quartered
  • Black pepper (to taste)
Steps
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