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Potato Salad Japanese Style

Potato Salad Japanese Style

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50

Ingredients

Serves 4

  • 650g potatoes , chopped

  • 200g carrots , chopped

  • water, to steam vegetables

  • 1teaspoon chicken stock powder

  • 100g cucumbers

  • 1⁄2 teaspoon salt, for cucumbers

  • 50g onions , sliced see instructions

  • water, to cover onions see instructions

  • 1cup mayonnaise (200 ml)

  • salt, to taste

  • ground black pepper, to taste

Directions

  • 01

    Wash the potatoes and carrots but do not peel. (This makes the vegetable fresh and gives them good texture).

  • 02

    Place in a hot steamer and cook for about 25 minutes over a medium heat, taking care to top up the water from time to time as needed. Prick the vegetables with a toothpick or skewer to see if cooked and remove when done.

  • 03

    Peel the potatoes and carrots while hot and then transfer the potatoes to a bowl and roughly break up. Mix in the chicken stock powder and leave to cool.

  • 04

    Chop the carrots in half length ways and slice into 5 mm thick semi-circular pieces. You can make quarter ?button shapes by chopping the halves carrot again length ways before slicing.

  • 05

    Cut the cucumber in half lengthways and use a spoon, remove the seeds. Cut each half again lengthways and then slice into 5 mm thick pieces. In a separate bowl, sprinkle salt over the cucumber and leave for about 2-3 minutes to soften, then squeeze to remove excess liquid. Cut the onion in half, slice and soak in water to remove any bitterness, then drain and pat dry.

  • 06

    When the potato is cool, add the carrots, cucumber and onions and lightly mix. Stir in the mayonnaise, salt and pepper and serve.

  • 07

    Variations: You can make this salad look even more interesting by serving it in individual portions (about the size of an egg) and add a slice of hard-boiled egg.

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