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Japanese-style potato salad recipe



Japanese-style potato salad recipe from Flufficat

dairy free nut free kids can help can make in advance vegetarian low fat
Category Vegetables and sides recipes
Serves2 - just double up the ingredients for more people
Prep time10 mins
Cook time4 mins

gransnetter ratings

Ease of finding ingredients n/a
Ease of cookingn/a
Success with kidsn/a
Success with adultsn/a
Overall Markn/a

Ingredients

½ carrot, cut into quarters
1 medium potato quartered
1 inch of cucumber, quartered
Spoonful of sweet corn
2 tsp white wine vinegar
½ tsp sugar
Black pepper
2 tsp mayonnaise

Handy Hint

Microwave the carrots and potatoes if you're in a hurry ! Use left over carrots, potatoes and sweetcorn from Sunday roast.

Method

1. Boil the carrots and potatoes and sweetcorn with a little sea salt until soft. If using tinned sweet corn add at next stage.
2. Drain, turn into a bowl and lightly smash the potatoes.
3. Add the white wine vinegar, sugar and black pepper and mix lightly. Add the mayonnaise. Mixture should not be claggy with mayonnaise – it should be very lightly coated.

Eat at room temperature.

gransnetter Reviews

From: Flufficat on Mon 05-Sept-11 11:14:10 Overall rating: 0.0
This salad is light and refreshing, very appealing to kids,and is much healthier than our usual chunks of potatoes heavily coated in mayonnaise. Very versatile, this cheap and easy potato salad can be served as a starter with salad, as a main with hot-dogs, salmon or tuna, and is great addition to the barbecue table. Enjoy!