Salad
by CookWhatHK0 saved
Japanese-Style Potato Salad mashes microwaved potatoes with ham, cucumber, carrot, and egg, dressed in Japanese mayo with a touch of wasabi.
Wash and peel the carrot and cucumber, then slice both into thin pieces. Dice the ham. Peel the potatoes, wash, and cut into chunks. Place in a microwave-safe container, cover, and microwave on high for 5 minutes. Remove and let cool.
將胡蘿蔔和黃瓜清洗乾淨並去皮，再切成薄片。火腿則切成小丁。把土豆去皮洗淨，切成大小適中的塊狀，放入微波爐專用容器中，蓋上蓋子，用高火加熱5分鐘。取出後，讓土豆塊自然放涼。
Place the cooked potato chunks in a sealable bag and roll with a rolling pin until smooth.
待土豆塊冷卻後，將其放入一個保鮮袋裏，用擀麪杖將其壓成細膩的土豆泥。
Bring a pot of water to the boil. Blanch the carrot slices until just cooked, then drain.
另起一鍋水燒開，將切好的胡蘿蔔片放入沸水中焯燙至熟，再撈出瀝乾水分備用。
Place the eggs in cold water, bring to the boil, and cook through. Remove, peel, and finely chop.
將雞蛋放入冷水中，開火煮熟。煮好後撈出，剝去蛋殼，並切成細小的碎末。
Place all the prepared ingredients in a bowl. Add the Japanese mayo, wasabi, and salt.
把所有處理好的食材，包括土豆泥、火腿丁、黃瓜片、焯熟的胡蘿蔔片和雞蛋碎，一同放入一個大碗中。加入沙拉醬、約5釐米長的青芥辣和鹽。
Mix well, cover, and refrigerate for 2 hours before serving — the flavour develops nicely.
拌勻後，蓋上蓋子，放入冰箱冷藏至少2小時。冷藏後食用，風味會更佳。
