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New Potato Salad with Avocado

Apr. 15, Fri. 2016

Rika’s TOKYO CUISINE

New Potato Salad with Avocado

Shinjaga to Abokado no Sarada

  • Vegetables

Difficulty

Ingredients (Serves 2)

2 new potatoes
1/2 onion
1 cucumber
2 slices of deli ham
1 avocado
4 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp sushi vinegar
1 tbsp sugar
A pinch of salt

Directions

  1. 1. Wash the new potatoes. Wrap them in cellophane without peeling them first, and microwave for 6–7 minutes or until softened.
  2. 2. Thinly slice the onion and rub with 1/2 tsp of salt.
  3. 3. Slice the cucumber into thin rounds and rub with 1/2 tsp of salt.
  4. 4. Rinse the salted vegetables with running water, then squeeze out any excess moisture.
  1. 5. Peel the potatoes under running water, then place in a bowl and mash with a fork.
  2. 6. Cut the ham into strips.
  3. 7. Cut the avocado open down its center, then remove the pit and mash while removing it from the skin.
  4. 8. In the same bowl as the potatoes and avocado, add the mayonnaise, sushi vinegar, sugar, and lemon juice, then mix thoroughly.
  1. 9. Add the onion, cucumber, and ham, and mix in.
  2. 10. Transfer to a dish and serve.