Maki's Japanese potato salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 209.1
- Total Fat: 15.8 g
- Cholesterol: 31.0 mg
- Sodium: 38.3 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.5 g
- Protein: 2.2 g
View full nutritional breakdown of Maki's Japanese potato salad calories by ingredient
Introduction
This is a Japanese potato salad recipie that maki posted on her blog http://www.justhungry.com/2006/05/japanese_potato.html This is a Japanese potato salad recipie that maki posted on her blog http://www.justhungry.com/2006/05/japanese
_potato.html
Number of Servings: 8
Ingredients
-
3 medium boiling (firm) potatoes, well scrubbed
1 small carrot
About 10 cm / 4 inches of a seedless cucumber
1 small onion
1 egg
Salt and pepper
3/4 to 1 cup of mayonnaise, Japanese(I used kewpie) or homemade preferred (see notes above)
Directions
Boil the potatoes in their skins until tender (you can poke a skewer through one without any resistance). Boil the carrot, unpeeled, in the same pot. Boil the egg until hard boiled at the same time.
In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for a while (10 minutes or more) until the vegetables exude their juices. Squeeze firmly to get rid of the juices.
When the potatoes and carrot are done, drain peel them while still hot (holding each in a kitchen towel to peel them helps). Cut the potatoes into small pieces, and slice the carrot. Toss with a little salt and pepper and leave to cool.
Peel the hard boiled egg and chop up finely.
When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber, onion and egg. Mix in the mayonnaise. Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour).
If you are bringing this to a picnic be sure to pack it in a cooler - it will keep better, and taste better chilled than at room temperature. If you are packing it in an obento box, make sure the rice and other ingredients have cooled before tucking in the salad, or carry the salad in a separate container.
Serving Size: Makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MYSCHYF.
In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for a while (10 minutes or more) until the vegetables exude their juices. Squeeze firmly to get rid of the juices.
When the potatoes and carrot are done, drain peel them while still hot (holding each in a kitchen towel to peel them helps). Cut the potatoes into small pieces, and slice the carrot. Toss with a little salt and pepper and leave to cool.
Peel the hard boiled egg and chop up finely.
When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber, onion and egg. Mix in the mayonnaise. Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour).
If you are bringing this to a picnic be sure to pack it in a cooler - it will keep better, and taste better chilled than at room temperature. If you are packing it in an obento box, make sure the rice and other ingredients have cooled before tucking in the salad, or carry the salad in a separate container.
Serving Size: Makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MYSCHYF.