Mashed potato salad at a late-night cafeteria

As a starch lover, I'm here to make my favorite Japanese mashed potato salad today. Not only is it delicious, but it's also very filling. Every time I go to an izakaya and order a small portion, I feel very satisfied after eating.

Ingredients

Potatoes 2

Cucumber 1/2

Carrots 1/2

Redsausage 1

Chives 1

Blackpepper 1 tablespoon

Mayonnaise ~1 tablespoon

Cooking Instructions

Have all the materials ready.
Wash and peel the potatoes and cut them into cubes.
Put it in boiling water and cook it until the chopsticks can easily penetrate it.
Cucumber cut into thin slices. Take out your best knife skills!
Marinate it with salt and remove the water from the cucumber. About 10-20 minutes is fine, otherwise it will be very salty.
Cut the carrot into cubes, and if you like a delicate texture, you can cut it a little smaller.
Boiled in boiling water.
The cucumber water is almost gone. It's ready to start assembling.
Mash the potatoes, and if you like the delicate texture, you can stir them with a blender.
Add black pepper, chopped green onions, whipping cream, sausage, cucumber and carrots to the mashed potatoes and mix well.
If you don't have whipping cream, you can substitute it with milk, or omit it directly, this step is mainly to make the mashed potatoes have a milky flavor.
After mixing, it's done, and it looks like a simple appetizer, but it's actually really rich in content. That's why it's so popular in izakayas.

Among the various side dishes, mashed potato salad is really the most satisfying. It's okay to make a large portion for dinner.