STEP 1/7
Peel and steam 3 potatoes. Boil the eggs hard, too. (18 minutes) Crush potatoes and peeled eggs when hot.
STEP 2/7
I bought a cheese baguette that looks like this at my favorite bakery without a long baguette. I like soft baguette that is long and has a constant thickness.
STEP 3/7
Add salt, condensed milk, white pepper, and mayonnaise to the potatoes and eggs that have a lively texture and mix them well.
STEP 4/7
Spoon the inside of the baguette. You should put the sliced bread in the soup.
STEP 5/7
I made potato sarada with pickled cucumbers, apples, pickled onions, and corn grains as I used to make it.
STEP 6/7
Fill the baguette with potato salad.
STEP 7/7
Cut it with a sawtooth knife. But the contents are pushed back, so it's not easy to cut. Then, as a counter idea, slice the baguette from the bakery and bring it. It's much more convenient if you dig in one by one and fill it with sarada.