Japanese Pótató Salad

I really lóve Japanese pótató salad, óne óf the creamiest and eggiest salad there is. This is só góód when yóu dón’t care abóut chólesteról intake, since the eggs and mayónnaise really make the salad. If yóu are watching yóur diet, maybe dó this ónce in a while, ókay? The trick tó a lóvely pótató salad is tó make sure there is nó excess liquid, this means yóu need tó pan dry bóiled pótatóes and carróts tó remóve all thóse bóiled liquid, usually until yóu see the pótató becómes slightly pówdery. As fór the cucumber and ónión, just sprinkle with salt, massage gently, and let rest until yóu see liquid cóming óut fróm them, then gently squeeze dry. If yóu fóllów this methód, yóur pótató salad will nót be runny at all. Pótató salad is great as is, ór yóu can spread this ón bread and make pótató salad sandwich. ♥

Categóries: Salad, Vegetarian

Cuisine: Japanese

Prep Time: 30 mins

Cóók Time: 15 mins

Tótal Time: 45 mins

Serves: 4

Ingredients

• 3 pótatóes (abóut 500 gram), peeled and cut each pótató intó 4 wedges
• 1 carrót (abóut 150 gram), peeled and cut intó 4 cylinders
• 1 cucumber (abóut 200 gram), peeled and thinly sliced
• 1/2 ónión (abóut 100 gram), peeled and thinly sliced
• 2 hard bóiled eggs, peeled and cut intó small pieces
• 100 gram mayónnaise
• salt
• pepper

Instructións

1. Bring a pót óf water tó a rólling bóil, then bóil pótató wedges and carrót cylinders until tender. Drain and set aside.
2. Chóp the pótatóes and carróts intó bite size pieces, then dry fry in a frying pan until dry, yóu shóuld be able tó see the pótatóes becóme slightly pówdery. Turn óff heat, and set aside tó cóól tó róóm temperature. It is ókay tó chill in the fridge tó speed up the prócess.
3. Place thinly sliced cucumbers and ónións in a bówl, and sprinkle with 2 teaspóón óf salt. Gently massage the salt intó the cucumbers and ónións, then set aside until yóu see liquid cóming óut fróm the vegetables, abóut 15 minutes. Gently squeeze the cucumbers and ónións then place in a new bówl.
4. Tó assemble the salad, cómbine pótatóes, carróts, cucumbers, ónións, and hard bóiled eggs in a mixing bówl. Add mayónnaise, and seasón with salt and pepper tó yóur taste, then gently tóss tó mix everything tógether. Serve immediately.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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