Japanese potato salad
Discover the delightful flavors of Japanese potato salad with a perfect blend of fresh ingredients and a unique culinary twist. A must-try recipe for all salad enthusiasts!
Ingredients:
- 5 potatoes, Yukon Gold or russet work best
- 1/2 cup mayonnaise, preferably Japanese Kewpie
- 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons rice vinegar
- 1/2 teaspoon ground black pepper
Instructions:
- Peel and cut the potatoes into quarters, then rinse them under cold water to remove extra starch. Put the potatoes in a deep pot or saucepan, cover with water, sprinkle in 1 tablespoon of salt (or to taste), and bring to a boil. Reduce the heat to a simmer and cook the potatoes for 10-15 minutes until they are easily pierced with a knife or fork.
- Once cooked, drain the potatoes and let them sit for a minute or two to allow excess steam to escape. Proceed to mash the potatoes using a ricer, potato masher, or a fork. Mix in mayonnaise, mustard, vinegar, black pepper, and a teaspoon of salt until well blended. Taste a small amount and adjust the seasoning with more vinegar and/or salt if needed!
- If desired, add any leftovers or ingredients for a potato salad at this stage. Whether it's peas, onions, ham, chorizo, or that leftover carrot from the roast last weekend, ensure they are chopped into small pieces (and thawed if frozen) before mixing them in. This mash can accommodate a variety of additions and still taste delicious!
Summary:
- Calories: 1627 kcal
- Fat: 90 g
- Protein: 22 g
- Carbs: 187 g
- Potassium: 4546 mg
- Magnesium: 249 mg