Thursday, August 14, 2014

Japanese Potato Salad

Okay... this is one of the few things that I have always been wanting to do but kept procrastinating. Why? Because I have got enough bottled condiments lying in my fridge and they are seriously filling up the sides of my fridge!!

So I still fell for it in the end and bought a medium bottle of japanese mayo for this. Because I craved for it. Excuses. Anyway, it was yummy. And simple. 

Japanese Potato Salad
Recipe by Noob Cook
1/2 Japanese cucumber cut to thin, semi-circle slices
1/4 tsp salt
1/2 carrot peeled and cut to thin, semi-circle slices
2 russett potatoes peeled and quartered
water (enough water to submerge the potatoes)
3 tbsp cooked corn nibblets usually tetra-pak or canned (I did not add)
1/2 small onions chopped till fine bits
3/4 cup Japanese mayonnaise
salt and black pepper to taste

1. Rub cucumber slices with salt and allow to 'sweat' for about 30 minutes. This will make the cucumbers more crunchy. Rinse, drain and squeeze dry.
2.In a pot, bring water to boil. Add carrots and potatoes. Boil for 10 minutes. Drain.
3. Transfer boiled potatoes to a bowl. Use a fork to mash the potatoes, leaving some small chunks behind.

4. Add corn, carrot, cucumber, onion, and Japanese mayonnaise. Season to taste with salt and pepper. Chill in fridge before serving.

Note: Feel free to spice up this potato salad with more flavour such as chopped ham, karashi (Japanese mustard) and chopped hard boiled egg.

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