Japanese Idaho® Potato Salad | Idaho Potato Commission
Peel potatoes and cut into ¾ inch cubes. The potatoes should all be about the same size so they cook evenly. Put potatoes into a large pot and add enough water to cover the potatoes. Heat over high...
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Cooking tools:
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Potato masher
- Chef's knife
- Cutting board
- Paring knife
- Microwave
- Airtight container
- Colander
- Fork
- Whisk
- Mixing bowl
- Spoon
- Refrigerator
- Kitchen scale
- Slotted spoon
- Egg slicer
- Peeler
Ingredients
- 1 pound Idaho® Russet potatoes (about 3 medium sized potatoes)
- ½ teaspoon salt*
- 1 egg
- ½ cup chopped carrots (about 1 large carrot)
- ½ cup cooked corn (fresh, frozen or canned)
- ½ cup diced English cucumber (about half a cucumber)
- 2 slices Black Forest Ham*
- ⅔ cup mayonnaise*
- 1 teaspoon rice vinegar
- ¾ teaspoon hot & sweet mustard
- ½ teaspoon xylitol, stevia or sugar
- fresh ground pepper
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