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Japanese Potato Salad Recipe
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Japanese potato salad is a combination of potatoes, cucumbers, carrots and of course the ever famous Japanese mayonnaise. Potato salad in different forms is popular around the world. And the potato salad listed below is unlike the western salad and very famous in Japan. The main difference is that is doesn’t use vinegar, instead it uses mayonnaise to make the ingredients stick together. Second the potatoes are mashed in the Japanese style. Over all it is creamier in both color and texture and the Japanese potato salad is very mild and creamy. The secret is in the mayonnaise, Japan uses egg yolks only without the white part of the eggs for the mayonnaise, that’s why they are sweeter, richer and tangier than any mayonnaise in the west. This potato salad is frequently made in homes and can be eaten on its own or in a sandwich. Japanese potato salad filled with carbohydrates and vitamins is a delicious salad made with colorful ingredients.
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Ingredients for
Japanese Potato Salad Recipe
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Potato
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1 kilo
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Carrot
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1 pc medium size
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Cucumber
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1 pc medium size
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Onion
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1 pc medium size (chopped finely)
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Japanese mayonnaise
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2 cups
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Egg
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2 pcs
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Pepper
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to taste
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Salt
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to taste
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Preparation Steps for
Japanese Potato Salad Recipe
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Wash down the potatoes, carrots and cucumber for any soil that maybe left.
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Boil water in a large cooking pot. Peel off the skin and add the potatoes in whole pieces in the cooking pot, and then turn the heat to moderate-high.
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Boil potatoes for about 20 minutes or until done, that is when a fork or a stick can be slid down to the thickest part of the potato and met no resistance.
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Place the potatoes in a large bowl and coarsely break them up. Sprinkle some salt and let it cool.
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Boil the egg. Peel off the skin of the boiled egg and using a fork, mash the egg. Place in a bowl and set aside.
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Slice carrots in half lengthwise and then slice it thinly to make half-moon shapes. Boil for a few minutes and drain the water.
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Slice the cucumbers in half lengthwise and then slice it thinly to make half-moon shapes. Place in a separate bowl, sprinkle some salt over the cucumbers and set aside for 10 minutes to soften, then squeeze to remove excess liquid.
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When the potatoes have cooled, add the carrots, eggs, cucumber and onions and gently mix.
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Add in the mayonnaise and stir gently. Season with salt and pepper.
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Place in a small bowl per serving and serve.
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Share and enjoy eating.
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Tips:
1. Don't over cook the potatoes otherwise they'll become too mushy and will taste muddy.
2. This is great to bring to barbecues and picnics and made one day ahead.
3. Best serve when chilled.
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Japanese Potato Salad Recipe
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