japanese potato salad
Just bought a new bottle of japanese “kewpie” mayonnaise, and I can’t think of anything better than potato salad to make with it. I steam, rather than boil the vegetables to prevent them absorbing too much water during the cooking process. Japanese mayonnaise is essential for this salad as it has a different flavour profile (sweeter, creamier and without the sharpness of vinegar) to ordinary mayonnaise. It’s best served chilled but being impatient, I usually tuck in while it’s still a little warm. Would make a great side to a batch of chicken karaage.
Japanese Potato Salad
serves 2, as a side
6 large new potatoes
2 small carrots
1 large egg
1/4 small onion, finely chopped
3 heaped tablespoons japanese mayonnaise
freshly ground black pepper
Steam carrots and potatoes (unpeeled) on high to medium heat for 20 minutes. Half way through cooking check the water level and add the egg to cook in the water.
While the vegetables are steaming scoop the seeds out from the core of the cucumber then cut into quarters and slice thinly. Sprinkle with a little salt and set aside for 5 minutes to draw out the water. Using a kitchen towel, squeeze to remove any excess moisture and place cucumber in a large bowl. Soak the onions in cold water to refresh, then pat dry and add to the cucumber.
When carrots and potatoes are cooked (check with a fork for tenderness), remove and rinse under cold water. Peel the potatoes (the skin should pull away easily with your fingers) then roughly cut, or just break into small pieces with a fork. Leave to cool. Peel the carrots and cut into small thin slices. Peel the egg and chop finely. add both to the cucumber and onion mixture.
When potatoes have cooled, add to the rest of the ingredients and season to taste with salt and pepper.
Cover and cool in the fridge for 1-2 hours (or overnight) before serving.