You are looking for a japanese potato salad recipe that is interesting? How to make it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious japanese potato salad should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of japanese potato salad, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serv it. No need dizzy if want prepare japanese potato salad which is delicious as long as you know the trick and how to make this dish able be treat special.

Ingredients and seasonings required in make

1. Prepare 1/2 kg potatoes
2. Prepare 2 tsp kosher salt
3. Prepare 1/2 green apple thinly sliced and washed with lemon juice and water to prevent browning
4. Prepare 1 English cucumber
5. Prepare 1 carrot
6. Take 2 slices double smoked ham
7. Prepare For Seasoning:
8. Prepare 1 tbsp sherry vinegar
9. Take 6 tbsp Japanese mayonnaise
10. Prepare Freshly ground black pepper
11. Prepare Optional… Strawberries quartered
12. Prepare 1/4 thinly sliced red onion

Transfer the potatoes to a large bowl. Add the vinegar, season with pepper and roughly mash with a potato masher or large fork (some small lumps should remain). Spread the potatoes up the sides of. Place them in a pan with enough water to just cover the potatoes and boil until they become soft.

Steps to cook Japanese potato salad:

1. Put whole potatoes with skin on in medium pot and add cold water 1 inch above the potatoes. Add 2 tsp salt and start cooking over medium high heat. Cover the lid, leaving it slightly ajar to avoid a boil over. Once boiling, open the lid and reduce heat to medium. Cook on a gentle boil until a skewer goes through a potato smoothly about 20 minutes depending on the potato size.
2. Wait for the potatoes to cool to body temperature then peel the skins off with a paper towel… be careful not to burn yourself.
3. Break up and stir the potatoes lightly, leaving some small chunks for texture. Transfer to a large bowl.
4. While the potato is hot add sherry vinegar and freshly ground black pepper. Set aside to cool.
5. Whilst the potato is simmering peel the cucumber (leave some skin on to create a striped pattern) and thinly slice. If you are using a large cucumber, you may need to cut in half or quarters in lengthwise before slicing. Remove the seeds. Sprinkle 1 tsp salt over the cucumber slices, knead them with your hands and let stand until moisture comes out about 30 minutes. You will see small beads of water form on the cucumber’s surface. Rinse off salt and dry after 30 minutes.
6. Cut the carrot in half or quarters lengthwise and then cut them into thin slices. Boil in salted water for one minute and cool rapidly under running water to stop cooking. You are looking for firm and not soggy carrots. Dry and set aside.
7. Cut the ham into 2.5 cm thin strips and set aside.
8. To assemble: Add all the ingredients into the bowl of potatoes and mix all together. Try not to mash the potatoes but leave chunks. Add 4 tbsp mayonnaise first to combine well. Taste and see if you need to add more mayo. I added 2 more tbsp of Japanese mayo. Refrigerate to the potato salad for 30-60 minutes before serving. Can be eaten at room temperature too.
9. Done and ready to serve!

Now drain your potatoes and cover them with the dashi making sure it is well spread. Once done, mash the potatoes roughly with a fork, we want the mixture to retain lumps. Put them back to cook on the hob and add the rice or sushi vinegar. Place the potatoes in a deep pot or saucepan, cover with water and bring it to a boil. The potatoes are done when they can be easily pierced by a knife or a fork.

I say thank you for reading the recipe that I convey on here. hope we Good luck!