1. Cut the cucumber into even slices and pickle with salt
2. Peel the carrots and cut into small pieces
3. Put the carrot pieces in hot water, add a little salt and cook for 10 minutes
4. Cut potatoes and ham
5. Put the cut potatoes in water and cook for 10-15 minutes
6. Remove the boiled potatoes and drain
7. Boil the eggs for 10 minutes
8. After the potatoes are drained, add red ginger, sake, black pepper, mustard, salt and crush with a fork, let cool and set aside
9. Pour mayonnaise, diced ham and carrot pieces into the cold mashed potatoes
10. Crush the eggs, add to the mashed potatoes, mix well
11. Squeeze the water from the pickled cucumbers, add to the mashed potatoes, mix well
12.
Put the mixed mashed potatoes in the refrigerator for about half an hour. Take it out of the refrigerator after half an hour and put it on the plate
Tips:Tips:
1. Pour red ginger, sake, black pepper, and salt while the potatoes are hot to absorb the flavor of the seasoning;
2. Don't add too much salt, because there is also salt in the mayonnaise, to avoid the final taste is too salty;
3. After the potato salad is mixed, put it in the refrigerator and eat it for a better taste.
