Whilst busy studying for the upcoming exams, i had this sudden strong craving for japanese potato salad. Japanese potato salads are unlike the kind of potato salads you are likely to find in a salad bar, or those that accompanies your steak. Japanese potato salads are generally less acidic, creamier and sweeter than your average western-style potato salads. It is usually served as a side in a bento or part of a japanese meal in a small portion as it’s only meant as an appetiser.
Being in Australia has made me learn that to have good food, you either need to be very rich, or very good at cooking. So, being the poor student that I am, away from home, and (in lil Ipswich) where nice japanese food is non-existent (the nearest jap restaurant, is all the way in brisbane city), I decided to make my own japanese potato salad right at home! It’s really simple and yummy and the best thing is, it doesn’t require any complicated and technical skills!!
Japanese Potato Salad
Serves 4 – 6
2 Russet Potatoes (skinned)
½ Carrot (skinned)
½ Lebanese Cucumber (thinly sliced)
*¼ Apple (thinly sliced with skin on)
3 tbps Japanese Mayo (Kewpie or Ajinomoto Brand is good)
Salt & Pepper
*Apple can be omitted if preferred.
[Kewpie Japanese mayo is available in both Coles and Woolworths in the Asian section.]
1) Boil potatoes and carrot until soft. Then cut carrot into thin slices and potatoes into small cubes. Leave to cool.
2) When cooled, mix in cucumber slices and apple slices (the skin on the apple gives the salad a vibrant red color and adds as a visual appeal) with mayo.
Note: Lebanese cucumbers are important in Japanese potato salads as it adds a hint of sweetness to the salad, which gives it a unique taste as compared to western-style potato salads.
3) Taste. Add a pinch of salt and pepper and adjust to your own preference.
4) Chill in refrigerator.
Serve it as a side dish or just have it as a snack!!