Monday, March 18, 2013

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)

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> 







Before you go, click the ranking banners below 
to keep me near the top of the blog rankings.
Many thanks and see you soon!
  にほんブログ村 英語ブログ 英語の日記へ

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