Japanese-style mashed potato salad

Cooking Instructions

1. Pour an appropriate amount of water into the pot, put the cleaned potatoes and eggs into the pot, turn to medium and low heat and boil for 10 minutes, then remove the eggs and set aside, and the potatoes can be removed after boiling for about 10 minutes.

   

2. Take out the boiled eggs, rinse them in cold water, cool them, peel them and set them aside, and pick out the egg yolks for sauce.

   

3. Peel the corn, clean and peel the carrots and cucumbers and cut them into grains for later use, and by the way, cut the egg whites into grains.

   

4. To make a soul sauce: add 4 tablespoons of salad dressing, 1 tablespoon of yellow mustard dressing, squeeze a few drops of lemon juice and egg yolk and mix well in a bowl.

   

5. Set aside the prepared salad dressing.

   

6. Blanch the corn and carrots for 2 minutes, remove and drain.

   

7. If the potatoes can be poked with chopsticks, they are cooked, and the skin is peeled off.

   

8. Crush it with a fork, then add salt and black pepper and mix well to adjust the base.

   

9. Finally, pour the corn, carrots, cucumbers, egg whites and salad dressing into a large bowl of mashed potatoes and mix well.

   

10. A low-fat and filling Japanese style mashed potato salad is ready.

    

11. You can also perfectly reproduce Japanese cuisine at home, delicious and beautiful Japanese-style mashed potato salad; It's easy to make, so hurry up and mix yourself a serving!