Potato Salad

Steps

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1. 1
   Peel the potatoes, remove any sprouts, and cut into bite-sized pieces.
   ≈0:00
2. 2
   Soak the cut potatoes in water for about 5 minutes.
   ≈0:14
3. 3
   Drain well, cover loosely with plastic wrap, and microwave at 600W for 5–6 minutes until tender.
   ≈0:14
4. 4
   Lightly mash the potatoes and add sugar, vinegar, chicken bouillon powder, and dashi powder, mixing and mashing as you go.
   ≈0:24
5. 5
   Spread the potatoes flat, cover loosely with paper towel to prevent drying, and let cool to room temperature.
   ≈0:35
6. 6
   Prepare the remaining vegetables: trim both ends of the cucumber and slice thinly.
   ≈0:45
7. 7
   Sprinkle about ½ tsp salt over the cucumber slices, massage gently, and let sit for about 5 minutes.
   ≈0:54
8. 8
   Peel the carrot, halve it, quarter it, then slice thinly. Place in a microwave-safe dish and heat at 600W for 1 minute.
   ≈1:05
9. 9
   Remove the carrot and let cool to room temperature.
   ≈1:19
10. 10
    Stack the ham slices and cut in half, then stack again and slice into approximately 1 cm strips.
    ≈1:26
11. 11
    Rinse the salted cucumber under running water and squeeze firmly to remove excess moisture.
    ≈1:38
12. 12
    Combine the cooled potatoes, carrot, cucumber, and ham in a bowl. Add milk and mayonnaise, season with salt and black pepper, and mix thoroughly until evenly combined.
    ≈1:48