Ingredients
-
4
-
2
-
1
-
4
-
1
-
4
-
2
-
1/2
-
2
-
1/2
-
-
-
-
-
Directions
Japanese-style potato salad, This was submitted during a discussion about the merits (or lack of) of carrots in potato salad I really love this salad for a change, so I’m on the side of the occasional carrot in potato salad!, Thank you for this incredible recipe! I didnt change a thing and it was marvelous!, This was submitted during a discussion about the merits (or lack of) of carrots in potato salad I really love this salad for a change, so I’m on the side of the occasional carrot in potato salad!
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Steps
|
1
Done
|
Heat the Oil in a Deep Fry Pan or Saucepan. |
|
2
Done
|
Stir Fry the Potatoes, Carrots and Onion 2 Minutes. |
|
3
Done
|
Dissolve the Stock Cube in 7fl Oz Boiling Water and Pour Into the Pan. |
|
4
Done
|
Add the Vinegar, Sugar and Salt. |
|
5
Done
|
Cover and Simmer 5 Minutes. |
|
6
Done
|
Uncover and Cook Over a Moderate Heat Until All the Liquid Has Evaporated. |
|
7
Done
|
Shake the Pan Gently Occasionally to Prevent the Vegetables Sticking to the Pan as the Liquid Dries Up. |
|
8
Done
|
Remove from the Heat and Allow to Cool For 30 Seconds Then Add the Beaten Egg, Stirring Quickly Until the Egg Sets. |
|
9
Done
|
Transfer to a Dish, Leave to Cool, Then Chill. |
|
10
Done
|
Add the Drained Cucumber to the Potato Mixture, Check Seasoning and Serve. |
