Cooking Instructions

• Put potatoes in a saucepan and add water to cover the potatoes sufficiently. Turn the heat on high and bring to a simmer.
• Cook potatoes until a bamboo skewer or a thin knife can get through to the centre of the potatoes easily. This will take 15-40 minutes depending on the size of the potatoes.
• Slice cucumber thinly into 2mm (1/16”) slices. Sprinkle with a pinch of salt over the cucumber slices and leave them for 10 minutes. Rinse and squeeze out excess water.
• Cut the onion in half crosswise, then slice as thinly as possible lengthwise. Sprinkle a pinch of salt over the onion slices and leave them for 10 minutes. Rinse and squeeze out excess water.
• Cut the carrot into quarters lengthwise, then slice 2mm (1/16”) thick perpendicular to the initial cut. Boil the carrot slices in a small saucepan for few minutes until tender. Drain.
• Cut sliced ham into about 3cm x 5mm (1⅛” x ⅜”) pieces.
• Dice boiled eggs into 5mm (⅜”) cubes.
• When the potatoes are cooked, drain into a colander. Peel the potatoes immediately and place them into the saucepan just emptied. Use a cloth or layers of kitchen paper to hold the potatoes.
• Using a potato masher, mash the potatoes half way leaving some chunks of potatoes. Then cool down to at least close to room temperature.
• Add cucumber, onion, carrot, mayonnaise, mustard, freshly ground pepper, and a couple of pinches of salt to the potato. Mix well.
• Reserve a tablespoon of cubed boiled egg for decoration, add the rest of the boiled egg to the potato and gently mix.
• Place a mound of potato salad on a serving plate or in a bowl with green leaf lettuce on the side. Sprinkle the remaining boiled egg over the potato salad.