Japanese Mashed Potato Salad recipe is rather a simple & fuss-free preparations. All you need is just mix everything together and put them to chill before serving to your guest. Good as tea-time snacks or appetiser.
Ingredients (Part A): (serves 3-4)
3pcs Pink Washed Potato (about 85g)
1 Egg
1/2 tsp Salt
1 L Water
Ingredients (Part B):
1 Yellow Shallots (I use red shallot) - finely minced
1/2 Japanese Cucumber (I use normal cucumber)
1/2 Carrot - thinly shredded / finely chopped
40ml Japanese Kewpie Mayonaise
1/2 tsp Salt (for potato)
pinch of Salt (marinate cucumber)
dash of Black Pepper
1/2 tsp Rice Vinegar
1/2 tsp Castor Sugar
Step by Step:
1. Peel skin & slice potato about 1cm thickness.
2. Add salt to boiling water & cook sliced potato & egg for 15 mins or until potato become tender. Cover the lid while cooking.
3. While cooking the potatoes, thinly cut cucumber, seed removed & sprinkle a bit of salt to marinate the cucumber. Leave aside.
4. Strain the potato & put them in a large bowl.
5. Mashed potato roughly with a fork. No need to mashed until super fine. It's okay to leave some bits of potatoes in there.
6. Peel the egg shell. Put whole egg into mashed potato.
7. Gently squeeze the cucumber to remove excess water. Put cucumber into the mashed potato as well.
8. Add in the rest of the ingredients and mix thoroughly.
9. Chilled for at least 2 hrs before served.
10. Sprinkle more black peppers before serve. Serve chilled.
Tips: Also delicious with other veggies added in like green sweet peas or corn.
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