Japanese Style Potato Salad

My husband loves English style potato salad with boiled new baby potatoes and chopped onion mixed with real mayonnaise.  This is a simple salad but very tasty and I love it, too!

However, there is a even more tasty potato salad - the Japanese style potato salad - and my husband and I love it even more than the English one.

The Japanese style potato salad is cooked with mashed potatoes, has lots of ingredients including meat (usually thin sliced ham), vegetables and fruits, and mixed with creamy QP mayonnaise.

The recipe that I am introducing to you in this blog was originally my mother's.  I modified and upgraded it to even more delicious recipe and now I am confident that mine is far better than my mother's and any other recipe!  I therefore call my recipe of Japanese style potato salad - the ultimate!

I will promise you that once you taste my potato salad you will definitely say "Wow"! and your concept of potato salad will be completely changed!


Ingredients for 5 - 6 people
2 large russet potatoes (about 12oz each)
1 tablespoon white wine vinegar
salt and white pepper to taste
4 -5 pieces of bacon, chopped into small pieces
3 inches of the thin end of a carrot, peeled and diced into small pieces
1/2 onion,chopped into thin small pieces
2 - 3 leaves cabbage, chopped into small pieces
4 inches English cucumber, seeded, and very thinly sliced (mandolines are great!)
1/2 granny smith apple, peeled, cored and chopped into small pieces
2 tomatoes, peeled, seeded and chopped into small pieces
3/4 - 1 cup mayonnaise (preferably QP mayonnaise)


Instructions
Peel each potato and cut into thirds.  Wash them under running water to remove the starch, then place them in a large pan with enough water to cover.  Boil them until a skewer can pierce the potatoes easily.

Empty the potatoes into a colander, drain, then put the potatoes back to the pan.  While putting the pan over a very low heat for 45 seconds to 1 minute, mash the potatoes with a masher to allow excess liquid contained in the potato to evaporate.  Add the vinegar, salt & white pepper, mix well and cool completely.

On a non-stick frying pan, cook the bacon without oil until crispy.  Take the bacon and place on cooking paper and leave to cool completely.

Boil some water in a small pan and cook the carrots for 2 - 3 minutes until it becomes soft.  Drain and cool completely.

In a mixing bowl, place the onion, cabbage and cucumber, add 1 teaspoon salt, mix with a spoon and leave for 15 minutes.  Wash off the salt thoroughly and squeeze, then wrap with kitchen paper and squeeze one more time to remove the liquid completely.

Make a lightly salted water by adding 1/2 teaspoon salt to 2 cups water and brine the apple for 15 minutes to prevent from discolouring. Drain and pat-dry with kitchen paper.

In a large mixing bowl, place all the above ingredients including the tomatoes, pour the mayonnaise over the salad and mix well.  Serve after chilling for a few hours.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　　５～６人分＞ 
じゃがいも．．．６５０～７００ｇ（私はラセットポテトを２つ使用）
白ワインビネガー．．．大さじ１
塩白こしょう．．．適宜
ベーコン、縦に２等分し細かく刻む．．．４～５枚（生ベーコンがなければハム４～５枚を焼かずに使用）
人参、皮を剥き細かく刻む．．．細いところ７～８ｃｍ
たまねぎ、１／２の薄い櫛形切り．．．小１／２個
キャベツ、２～３ｍｍ幅に千切り．．．大きな葉２～３枚
イングリッシュキューカンバ、種を抜き薄切り．．．７～８ｃｍ（日本のきゅうりなら１本を種を抜かずに使用）
りんご、皮を剥き芯を取り除いて細かく刻む．．．海外の小サイズ１個（日本のりんごなら中１／２個）
トマト、皮を剥き種を抜いて細かく刻む．．．２個
マヨネーズ．．．３／４～１カップ（たっぷりと！）
味の素．．．適宜  


＜作り方＞
１．じゃがいもは皮を剥き大きく切り分け、流水ででんぷん分を綺麗に洗い流す。鍋に入れ、水を張って火にかける。煮立ってきたら火を弱め、竹串を刺してすっと通るようになるまで茹でる。

２．１をざるに空けて水きりし、再び鍋に戻し、弱火にかけて水分を飛ばしながら、マッシャーでマッシュする。熱い内にワインビネガー、塩、白こしょうを加えて混ぜ、完全に冷ます。
 
３．フライパンを火にかけ、油を引かずにベーコンを炒める。４～５分じっくり炒め、ベーコンからたっぷり脂肪が湧き出てカリッとしたら、穴の開いたおたまで掬い上げ、ペーパーの上で余分な脂を切る。完全に冷ます。 

４．人参は沸騰している湯で柔らかくなるまで数分茹で、ざるに空けて水切りし、完全に冷ます。

５．たまねぎ、キャベツ、きゅうりはボウルにひとまとめにし、塩小さじ１弱を加えてよく混ぜ、しんなりするまで１５分程度置く。流水で揉み洗いし塩分を洗い流して固く絞り、更にペーパーに包んで絞り完全に水分を取り除く。

６．りんごは刻むと同時に５００ｍｌ程度の水に小さじ１／２ほどの塩を加えた塩水に浸け、そのまま１５分程度置いて変色するのを防ぐ。ざるに空け水切りし、さらにペーパーでパッティングドライして水分を取り除く。

７．２～４が完全に冷めたら大きなボウルに一まとめにし、５、６、トマトも加えて、たっぷりのマヨネーズで和える。味の素を数振りし味を調える。冷蔵庫で冷たく冷やし、好みで、食べる時に醤油を２、３滴落とすと、また一層旨味が深まる。

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