Japanese-Style Potato Salad

This smooth and creamy potato salad with carrots, cucumber and crunchy ham you will love it! Perfect to accompany breaded and stews!

Preparation time: 30 minutes

PREPARATION MODE

– Fill a pot with cold water and add the potatoes with ½ teaspoon of salt. Bring the water to a boil for 12-15 minutes.

– While the potatoes are boiling, you can prepare the other ingredients. Cut the carrot into slices and then cut each circle into quarters.

– Cut the cucumber into 1-2 mm slices and place them in a container with water with a pinch of salt. Reserve for later.

– Heat a skillet over medium-high heat and add a little oil. Add the bacon and fry until crisp. Reserve for later.

– Add the carrots to the pot with the potatoes and simmer for another 5 minutes.

– When the potatoes are soft, remove them from the heat and drain them. The carrots should be slightly soft but still firm.

– Put the carrots aside and mash the potatoes in a separate bowl. Then add the bacon and carrot and mix well.

– Drain the salty water from the cucumber, add it to the mashed potatoes and mix again.

– Add the mayonnaise, black pepper, pinch of sugar and sesame oil and mix well.

Let cool to room temperature and then store in the refrigerator until serving time. Clever!