Salade de pommes de terre aux œufs

Ingrédients

• 700 grams potatoes ((peeled and cut into 3/4-inch cubes))
• 140 grams carrots ((~ 1 carrot, peeled and cut into 1/3-inch cubes))
• 100 grams cucumber ((~1 Japanese or Lebanese cucumber, sliced))
• 25 grams onions ((~1/8 small onion, finely diced))
• 1/4 teaspoon salt
• 80 grams ham ((cut into 1/4-inch squares))
• 1/3 cup mayonnaise
• 1 tablespoon rice vinegar
• 2 teaspoons evaporated cane sugar
• 1/2 teaspoon salt
• 2 hard boiled eggs ((peeled and quartered)
• Black pepper ((to taste))

Préparation

1. 1

   Boil Potatoes & Carrots: Put the bite-sized pieces of potato and carrots into a pot filled with cold water and bring the water to a boil over high heat. Reduce the heat and cook the spuds until they are tender (about 15 minutes).

2. 2

   Salt Cucumbers: Put the sliced cucumber and onions in a medium bowl and sprinkle with about ¼ teaspoon of salt. Stir this together to ensure the veggies are evenly coated, then let them sweat.

3. 3

   Make Dressing: Prepare your dressing by whisking the mayonnaise, rice vinegar, sugar, and salt together.

4. 4

   Drain Potatoes: When the potatoes are soft enough to easily fall apart, drain them well and add them to the dressing while still hot.

5. 5

   Dress Potato Salad: Stir this together until the spuds are mostly mashed up, but don't mash the carrots.

6. 6

   Squeeze Cucumbers: Massage the cucumbers and onions until they turn translucent, and then squeeze them between your hands to remove any excess liquid.

7. 7

   Combine Ingredients: Add the squeezed cucumber, onions, and ham to the potato mixture. Stir everything together until well combined.

8. 8

   Garnish: Plate the potato salad and then top with the boiled eggs and a generous amount of black pepper.