El Pez Kitchen - Kewpie Potato Salad

• 2 Russet potatoes

• 1/2 Shallot, diced

• 1/2 Celery, diced

• 1/4 cup Pickles, diced

• 1/4 cup Kewpie Mayo

• 1 Hard-boiled egg, chopped

• Black pepper

• Salt

1. Put potatoes in a medium pot and cover with water. Bring to a boil and cook for 10 minutes. Drain and let cool.

2. While potatoes a cooling, dice the shallots, celery, and pickles and add to a medium mixing bowl.

3. Add egg, mayo, and a pinch of black pepper to the mixing bowl. Stir until the egg is fully broken down.

4. Once potatoes are cool, peel and dice into 1/2 inch x 1/2 inch cubes.

5. Add potatoes to the mixing bowl and mix until everything is evenly distributed. Season with salt and pepper to taste.

6. Put potato salad in the fridge for about 20 min or until cool.

Serve with El Pez’s Bulgogi Beef & Asian Greens and a nice, cold Asahi beer!