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Japanese Potato Salad 马铃薯沙拉

Ann Low
After my Perfect Potato Soup, I still have two potatoes lying on my pantry. Not knowing what to do with them, I was glad when I saw Aunty Young’s Japanese Potato Salad a few days ago. It so happens that this is one of my favourite type of salad too. Without second thoughts and since I have most of the ingredients on hand, I quickly made this simple salad. Hopefully you’ll try this at home. This Japanese potato salad is the most tasty and easy to make and I’m sure your family will enjoy it. You can even made this salad into sandwiches to bring to a picnic.

Potato Salad 马铃薯沙拉
 
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Serves: 2-3 servings
Ingredients
  • 2 Russett potatoes, about 500g
  • ½ Japanese cucumber, about 50g cut into quarter and slice thinly
  • ½ carrot, about 50g. cut into quarter and slice thinly,
  • 1 Hard boiled egg
  • 1 slice Ham, cut to small strips
  • 4 tbsp Japanese mayonnaise or any brand
  • ¼ tsp Salt and a dash of pepper
Instructions
  1. Sprinkle some salt over the the sliced cucumber for about 20-30 minutes. This will make the cucumbers crunchy. Rinse, drain and squeeze dry, set aside.
  2. Peel potato skins and cut into small pieces. Put water in a pot and add enough water to submerge the potatoes. Boil for about 10 minutes or until potatoes softened.
  3. Meanwhile rinse egg with water and boil to cook with a pinch of salt water. Remove cooked egg and throw in sliced carrot into the same pot of water. Simmer carrot for a minutes till soft. Drain and leave to cool. Remove egg shell and mash the egg with a fork in a small bowl, set aside.
  4. In a larger bowl, mash cooked potato with a fork, leaving some chunks behind. Leave to cool.
  5. Add carrot, cucumber, egg and ham into the mashed potato bowl, mix well.
  6. Add 4 tablespoons of mayannaise and ¼ teaspoon of salt with a dash of pepper or season to taste.
  7. Mix well and chill in refrigerator for at least 2 hours or when you're ready to use.
3.5.3226

5 from 1 reviews
马铃薯沙拉
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 2-3人份
Ingredients
  • 500克 马铃薯
  • ½根 日本黄瓜（约50克），切成4半，再切成薄片
  • ½根 胡萝卜 （约50克），切成4半，再切成薄片
  • 1个 鸡蛋，煮熟
  • 1片 火腿，切细
  • 4汤匙 日式美奶滋 （也可以用蛋黄酱）
  • ¼茶匙 盐和适量胡椒粉
Instructions
  1. 先撒些盐在黄瓜上，腌制20-30分钟 ，冲洗黄瓜挤出水分，备用。（这步骤会使黄瓜更请脆）。
  2. 马铃薯洗净去皮切块状。放进一锅水里，加入少许盐，煮约10分钟或至软。
  3. 期间煮鸡蛋至熟（水里加入少许盐）。拿开鸡蛋，放入胡萝卜煮约1分钟话至软，滤干待凉。鸡蛋去壳，用叉压烂，备用。
  4. 在一个大碗里把马铃薯压烂 （不须留完全压烂，留一点小块状比较好吃），待凉。
  5. 马铃薯待凉后，加入其余准备好的材料拌匀。
  6. 加入4大汤匙美奶滋，盐和少许胡椒粉拌匀即可。
  7. 冷藏至少2小时或以上即可享用。
3.5.3226

 

Enjoy!

 

 

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