Salad Kentang Jepang

Langkah-langkah

1. Peel the potatoes and cut them into bite-sized pieces, then place them in a bowl.
2. Bring water to a boil in a steamer and steam the potatoes for 15 minutes, or until soft and tender.
3. Gently mash the potatoes, leaving some small chunks for texture. Set aside to cool before mixing.
4. Prepare the Persian cucumber slices and shallot slices by soaking them in salted water for a few minutes. Drain and squeeze them hard to remove excess water, then set aside.
5. In a large mixing bowl, combine the mashed potatoes, cucumber slices, shallot slices, imitation crab meat, and seasonings: Japanese mayonnaise, condensed milk, 1 teaspoon of salt, and ground black pepper. Mix well with a spatula.
6. Serve immediately, or refrigerate for 30 minutes for a chilled Japanese potato salad.