愛すべきポテトサラダ #shorts

愛すべきポテトサラダ #shorts

Boil the potatoes and carrots; boil the eggs; thinly slice the onion and soak it in water; slice the cucumber into rounds; dice the ham—the cubed shape gives it a nice touch; once the eggs are done, transfer them to cold water and peel off the shells; separate the yolks from the whites—it’s okay if they break apart; chop the egg whites; combine the onion and cucumber, sprinkle with salt, and lightly massage them together. The carrot might be done boiling. Cut it in half, then slice it into quarter-rounds. This time, it’s the key player. The potatoes are done boiling. Peel them while they’re still hot. It depends on your preference, but this time, mash them roughly. Mix in the egg whites, carrots, and ham. Squeeze the moisture out of the cucumber and onion—firmly. Add sugar, vinegar, mustard, mayonnaise, and pepper. Whether you mix it thoroughly or keep it rough—it’s up to you. Crumble the yolks over the top. Time to eat. That finishing touch of yolk really makes a difference. And since the onion has been thoroughly soaked in water, its sharpness is completely gone. It should be great for kids, too. Give making potato salad a try!

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