POTATO SALAD
Karen
ingredients
- 4 Yukon Gold potatoes, medium size
- 1 carrot, chopped and cooked
- 1 celery, chopped (optional)
- 1 green onion, chopped
- 2 eggs, hard boiled and chopped
- 1 1/2 T vinegar, for sushi
- 1 1/2 T sugar
- 4 T mayonnaise
- Pepper to taste
directions
- 1
Peel potatoes, cut into 1 inch, diced, and place in a pot with enough water to cover by several inches. Bring to a boil over high heat, then lower to a gentle boil. Cook until potatoes are tender. Drain. Lightly mash half of the potatoes and leave the other half cubed. Set aside to cool.
- 2
Boil the eggs in a small pan with enough water to cover by 1 inch. Cover, and let stand. Drain, and place in a bowl with cold water to cover, When cold, peel eggs,. Chop into small pieces.
- 3
Chop and boil the carrot in a small pan until tender. Drain and let cool.
- 4
Mix the vinegar, sugar, and mayonnaise in a small container.
- 5
Combine all ingredients and chill for 30 minutes before serving.
Source: Misako Yanagimoto
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