Mom's Potato Salad
Servings: 6
A good potato salad is a must-have at any BBQ! My mom’s potato salad is the best: Japanese style with a twist that’s low on mayo and has boiled eggs!
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Ingredients
- 2 lbs / 907g potatoes
- 1 Japanese cucumber, sliced
- ½ red onion, sliced
- 1½ teaspoons fine sea salt, separated
- freshly cracked black pepper, to taste
- ½ cup / 60g chopped ham
- ¼ cup chopped green olives
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 6 tablespoons mayonnaise
- 5 boiled eggs
Instructions
- Starting in a pot of cold water, boil the potatoes with the skin on until tender.
- While potatoes are boiling, add the sliced cucumber and sliced onions to a bowl and massage with 1 teaspoon salt and set aside.
- Once the potatoes are cooked through and tender, peel the skin off. Put the potatoes into a large bowl and mash to your liking.
- To the potatoes add olive oil, ½ teaspoon salt, pepper, garlic powder, onion powder, and mix.
- Rinse the salt off the sliced cucumber and onion and squeeze the water out. Add them to the potatoes along with the ham and olives. Add the mayo and boiled eggs and stir. Taste for seasoning.
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