Hearty Japanese Potato Salad

• 2 1/2 lb potato
• 1/4 salt
• 1/2 tsp rice vinegar
• 1/2 cup finely diced or grated cucumber
• 1/2 cup slivered carrot
• 1 egg
• 2 slices Canadian bacon
• 1/4 cup Japanese mayonnaise
• salt
• pepper

Start a small pot of water to hard-boil the egg: Place egg in pot. Add water to just cover. Bring to rapid boil then turn off heat. Wait 18 minutes, then place in an ice-bath to stop cooking. Peel.

Peel and cut the potatoes into small pieces. Heat water to boiling and then cook the potatoes 10-15 minutes until tender. Mash, adding in the salt and rice vinegar. Let cool.

Add a small pinch of salt to teh cucumber and carrots and let sit for 2-3 minutes. Then squeeze out excess moisture with a dish towel.

When the egg is ready, chop it and the Canadian bacon into small pieces. Mix everything together and add salt and pepper to taste.

Makes 4 servings as an entree, 8 as a side dish, 9/5 WW PointsPlus, respectively.