Japanese Egg and Mashed Potato Salad

You can use any vegetables you like. Either fresh or frozen will work. To get the best results, try to get Japanese mayonnaise (Kewpie Mayonnaise), available at Asian grocers. It tastes very good. If you can’t find it, you can replace with any other brand that comes in handy for you.

Prep time: 10 mins
Cook time: 25 mins
Yield: 2 to 3 serves

Ingredients:

• 2 eggs
• 2 (about 370 gm) potatoes, peeled and diced
• salt, to taste
• black pepper, to taste
• ½ carrot, peeled and diced
• 45 gm green beans, fresh or frozen
• 70 gm corn kernels, fresh or frozen
• 2 Tbsp Japanese mayonnaise (Kewpie Mayonnaise)

Method:

1. Blanch the diced carrot, green beans, corn kernels in boiling water for about 3 minutes. Drain well. Set aside.
2. Place the eggs and diced potatoes in a pot, covered with cold water. Add 1 teaspoon of salt. Turn on the stove heat and cook over medium-high heat. Bring it to a boil. Continue to cook for 10 minutes. Drain up the eggs and immediately soak in cold water until cool to touch. Peel the shells and dice the cooked eggs. Set aside. Continue to cook the potato until they are softened. Test with a sharp knife. If it’s easy to poke in, it’s done. Drain up and mash into creamy texture. Or you might like to retain some potato textures. Season with salt and pepper.
3. Mix in carrot, green beans, corn kernels, mayonnaise. Combine well. Gently mix in the eggs. Serve warm or cold. Enjoy.

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