Russet Potato Salad
Vegetarian◎Vegan◎Raw food△Recipe
Potato Salad is a popular dish around the world I think.
My mom has a lunch box shop in Japan.
She makes potato salad every day. This one is on the regular menu.
She use it as a side dish in the lunch boxs or she sells it per 100 grams.
Russet Potato Salad
Ingredients
3 potatoes peeled and cubed (the smaller the cubes, the better)
1/3 cucumber sliced
2 radish sliced
1/2 onion
lettuce broke apart by hand
For the flavor...
4~5 tbs soy mayonnaise or regular mayonnaise
1 tsp vinegar
1 tsp sugar
salt, pepper
Directions
1. Bring a frying pan of water to a boil (frying pan tends to boil faster) and add the potatoes. Cook until tender (about 15 minutes). Drain water, add the vinegar and cool.
2. When you are boiling the potatoes, put the cucumber and the radishes in a small bowl, add salt(1/2 tsp) and set aside until they have gotten a bit soft.
3. Strain the water from boiled potatoes and throw them back in the frying pan, then mash the potatoes.
4. When the cucumber and the radish are soft, rinse and drain the excess water from them.
5. Mix the cucumber and the radish in the potato bowl and add the mayonnaise, sugar, salt and pepper and mix well.
5. Refrigerate for at least 1~2 hours before serving.
Tips!
Add the vinegar when the potatoes are hot.
I like to add soft, lighter colored leaves from the center of a celery stalk too.
Also you can add carrot, celery, apple, parsley...
Enjoy!
My favorite Japanese Soy Mayonnaise↓
Potato Salad is a popular dish around the world I think.
My mom has a lunch box shop in Japan.
She makes potato salad every day. This one is on the regular menu.
She use it as a side dish in the lunch boxs or she sells it per 100 grams.
Russet Potato Salad
Ingredients
3 potatoes peeled and cubed (the smaller the cubes, the better)
1/3 cucumber sliced
2 radish sliced
1/2 onion
lettuce broke apart by hand
For the flavor...
4~5 tbs soy mayonnaise or regular mayonnaise
1 tsp vinegar
1 tsp sugar
salt, pepper
Directions
1. Bring a frying pan of water to a boil (frying pan tends to boil faster) and add the potatoes. Cook until tender (about 15 minutes). Drain water, add the vinegar and cool.
2. When you are boiling the potatoes, put the cucumber and the radishes in a small bowl, add salt(1/2 tsp) and set aside until they have gotten a bit soft.
3. Strain the water from boiled potatoes and throw them back in the frying pan, then mash the potatoes.
4. When the cucumber and the radish are soft, rinse and drain the excess water from them.
5. Mix the cucumber and the radish in the potato bowl and add the mayonnaise, sugar, salt and pepper and mix well.
5. Refrigerate for at least 1~2 hours before serving.
Tips!
Add the vinegar when the potatoes are hot.
I like to add soft, lighter colored leaves from the center of a celery stalk too.
Also you can add carrot, celery, apple, parsley...
Enjoy!
My favorite Japanese Soy Mayonnaise↓
 松田のとうにゅうず 300g（豆乳で作ったマヨネーズタイプ ※冷蔵） |
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