Japanese Mashed Potato Salad (Easy to Learn, Fitness Meal Replacement)

Every time I go to a Japanese restaurant, I order a mashed potato salad, which is not very amazing, but it is very delicious. This recipe restores the almost same taste of the Japanese restaurant, and can be refrigerated a little more, and it can be stored for about 3 days. The must-haves are potatoes and plain salad dressing (not sweet!). Other ingredients can be added according to the existing ingredients at home, I don't like to eat carrots, so I don't add them, you can adjust the ingredients to your liking. The following recipe can be eaten 2-3 times for 2 people.

Ingredients

Potatoes 500 g

Eggs 2

Hamsausage 2

Cucumber 1/4

cherrytomatoes 5

Cornkernels 60 g

Originalsaladdressing 70 g

Milk 70 ml

Salt 4 g

Blackpepper 1 teaspoon

Cooking Instructions

1. Peel and slice a pound of potatoes and steam them in a pot for 25 minutes, take them out and skim off the excess water.
2. Boil 2 eggs for 7 minutes, remove the rinse, peel the shells and cut into cubes. Peel off 60g of corn kernels and boil them in water for 3 minutes. Cucumber take 60g of the middle and cut into cubes, 60g of ham sausage into cubes, and 5 cherry tomatoes of 60g into cubes. The red color of the Kewpie salad dressing is the original flavor, don't choose the blue packaging, that one is sweet, let's make a salty salad.
3. Crush the potatoes with a spoon, if you feel that it is laborious, you can put it on the cutting board and crush it with a rolling pin, and grind it into the state shown below.
4. Add 70ml of milk, 70g of salad dressing, 4g of salt, 1g of black pepper and stir until the milk is incorporated into the mashed potatoes, so that the taste of the mashed potatoes will not be too dry. If you want to eat something creamy, you can add 10g of melted butter.
5. Put the cucumber, ham sausage, eggs, and corn kernels you have just prepared into the mashed potatoes and stir well.
The amount made in this recipe is about 2.5 times that of the picture above, and the rest can be refrigerated in a crisper to eat the next day.