Ingredients
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650
-
200
-
-
1
-
100
-
1/2
-
50
-
-
1
-
-
-
-
-
-
Directions
Potato Salad Japanese Style, This recipe comes from a book called ‘Harumi’s Japanese Home Cooking’ by Harumi Kurihara. I boiled the carrots and potatoes instead of steamed and it worked well. I removed the carrots first as the potatoes need to be boiled longer. used Japanese mayonnaise but I think any type of mayonnaise will work., This was a very interesting potato salad. We really liked the addition of cucumbers. My husband hates eggs and was really glad there were no eggs in this recipe. A nice change of pace in a potato salad., Delicious potato salad, I only wish I had doubled the recipe! I love that you steam the veggies-I did this and they were very tender and good. The carrots were rather hard to peel after steaming though so I will do that first next time. used 1/3c mayo and 1/3c yogurt for the sauce and it was perfectly creamy. I also used a whole cucumber. I love hard-boiled eggs in my potato salad and might add a couple next time in addition to the sliced egg garnish. Served with Recipe#304220 in our lunches this week. A definite keeper, thank you Chef FloWer!
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Steps
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1
Done
|
Wash the Potatoes and Carrots but Do not Peel. This Makes the Vegetable Fresh and Gives Them Good Texture. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
When the Potato Is Cool, Add the Carrots, Cucumber and Onions and Lightly Mix. Stir in the Mayonnaise, Salt and Pepper and Serve. |
|
7
Done
|
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. |
