Japanese-Style Potato Salad

Ingredients

• 2 ‏Medium Size Potatoes, Peeled and Cut Into Chunks
• 1 ‏Baby Seedless Cucumber or 1/3 English Cucumber, Thinly Sliced
• ½ ‏Onion, Thinly Sliced
• 2 ‏Carrots, Peeled and Sliced
• 2 oz ‏Sliced Deli Ham, Thinly Sliced Into Strips
• 2/3 c ‏Kewpie Mayonnaise
• ‏Salt, Pepper for Taste

Chunky mashed potatoes and tangy Kewpie Mayo make a terrific combination.

Directions

1. Rinse potatoes with water and drain. In a microwave-safe bowl, place potatoes and cover lightly with plastic wrap. Heat in microwave on high for 5 to 6 minutes until the potatoes are cooked through. Remove the bowl and set aside.
2. In the microwave-safe plate, place onion and carrots. Cover lightly with plastic wrap. Heat in microwave on high for 2 to 3 minutes until carrots are cooked. Remove the plate and set aside. Once the vegetables are cool enough to handle, squeeze any excess water from onion.
3. In a large bowl, mix potatoes, carrots, onion, cucumber, ham, and mayonnaise. Mix all together, breaking potato with a wooden spoon. Season with salt and pepper.