Japanese style Potato Salad contains thinly sliced Cucumber, that is slightly salted first. Water comes out from Cucumber, so you need to squeeze it to remove water before combining with other ingredients. Ham is a popular ingredient, but I used Canned Salmon today, and added Boiled Eggs. My ‘Water & Energy Saving Boiled Eggs’ is easy.

Makes

2 to 3 Servings

Ingredients

2 Boiled Eggs
2 Potatoes *about 350g
Salt for cooking Potatoes
1 can (105g) Salmon in Brine
10cm Cucumber *thinly sliced
1/8 teaspoon Salt
Black Pepper
1/6 Onion *thinly sliced
2 tablespoons Japanese Mayonnaise
2 tablespoons Unsweetened Greek Yoghurt
1/2 tablespoon Capers *OR 1 tablespoon coarsely chopped Pickled Cucumber
Finely chopped Parsley OR Dill *OR both

Method
  1. Prepare boiled Eggs.
  2. Peel Potato if you want to do so, cut into bite-size pieces and cook in salted water until soft. When soft, drain.
  3. Thinly slice Cucumber and Onion. Using a vegetable slicer, it would be easy. Add 1/8 teaspoon Salt, mix to combine, and set aside.
  4. Drain canned Salmon, remove skins and bones, and break into bite-size pieces.
  5. In a mixing bowl, combine Mayonnaise and Yoghurt. Squeeze Cucumber and Onion to remove excess water, and add to the bowl. Add drained cooked Potato, Salmon pieces, Capers (coarsely chopped if large) and Parsley (OR Dill), and season with Salt and Black Pepper. Gently mix to combine.
  6. Cut the Boiled Eggs in half OR quarters, and mix into the salad OR arrange them on top of the salad.