Growing up, my Grandma and Mom loved to make Japanese Potato Salad. The key ingredient to our family recipe was white pepper. The colorful and delicious dish is a definite crowd pleaser as a side dish.

Ingredients: 

• 6 medium yellow potatoes (peeled and thinly sliced)
• 3 large eggs
• 1/2 cup Spam or ham (finely diced)
• 1/2 cup carrot (finely diced)
• 1/2 cup cucumber (finely diced)
• 1/2 cup canned corn (strained)
• 1/2 cup canned green peas (strained)
• 1 stalk scallion (finely sliced)
• 1/2 cup Japanese Mayo
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/8 tsp white pepper

Instructions: 

1. Finely dice cucumber, carrot and Spam. Peel and thinly slice potatoes. Slice scallions finely.
2. Bring a small pot of water to boil, lower the eggs. Boil without lid for 8 min. Once boiled, transfer to ice cold water. When the eggs are cool enough to handle ( usually 10 min wait), peel the eggs.
3. Meanwhile, add 1 tsp salt to a medium pot and bring the water to boil, lower the peeled and sliced potatoes. Boil for 10 min. or until fork tender. Strain and rinse under cold water.
4. Add eggs and potatoes to a large bowl, pro tip: mash potatoes and leave a few chunks. 
5. Blanch carrot for few seconds in boiling water for better texture.
6. Add cucumber, blanched carrot, Spam or ham, corn, green peas, scallions, Japanese mayo, salt, sugar and pro tip: white pepper. Mix together.
7. Optional: chill for at least one hour before serving.