Recipe: Japanese-Style Potato Salad By Asian Food Channel
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A staple in any Japanese home, this easy-to-make potato salad is a definite crowd pleaser.
40 mins needed (20 mins for preparation, 20 mins for cooking)
Serves 4 people
- 4 potatoes (peeled, diced and boiled until tender)
- ½ carrot, julienned
- ½ cucumber, sliced
- ¼ yellow onion, sliced
- 1 stalk spring onions, sliced
- 2 eggs, hard boiled and diced
- 1 Tbsp ikura, optional
- 100 ml Japanese mayo
- 1 tsp white pepper
- 1 tsp salt
- 1 tsp sugar
Step 2 – Assemble potato salad
- In a large bowl, add potatoes, pickled vegetables, eggs, mayo, and 1 tspwhite pepper. Mix well, gently mashing potatoes with a fork or potato masher, but leaving some large chunks behind. Set aside to cool, either on a counter or in the refrigerator.
Tip: Use potatoes with a higher starch content for a creamy texture. These include russet and Idaho potatoes.
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