Easter Chunky Potato Salad

Ingredients (Serves 2)

• Small potatoes – 2 (180g), peeled and mashed
• Cherry tomatoes – 6 (54g), cut to resemble flowers with corn centers
• Green asparagus – 2 (32g), peeled and cut into 1 cm pieces
• Ham – 2 slices (30g), cut into bunny ears and 1 cm cubes
• Boiled quail eggs – 1/2 pack (28g), halved
• Whole kernel corn – 1 pack (50g)
• Salt and pepper – to taste
• Seaweed (nori) – for bunny faces
• 
  Kewpie Creamy Vegetable Dressing (Carrot & Onion) – 2.5 tablespoons

Instructions

1. Wrap washed potatoes in damp paper towel and plastic wrap. Microwave at 600W for about 4 minutes. Peel and mash while hot, mix with 2 tablespoons of dressing, and season with salt and pepper.
2. Peel lower half of asparagus, boil in salted water, then cool and cut into 1 cm pieces. For each tomato, cut a cross on top and open slightly to insert corn like a flower. Cut ham into 12 bunny-ear shapes; dice the rest into 1 cm cubes.
3. Add 2/3 of the diced ham to the mashed potatoes and divide into two portions.
4. Shape each portion into an egg form. Top with asparagus, remaining ham cubes, and corn. Place halved quail eggs on each and attach ham ears and seaweed faces to make bunnies.
5. Decorate with tomato flowers and drizzle remaining 0.5 tablespoons of dressing around the plate edge.