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    You are in: Home / Australian / Potato Salad Japanese Style Recipe
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    Potato Salad Japanese Style

    Potato Salad Japanese Style. Photo by Lalaloula

    1/5 Photos of Potato Salad Japanese Style

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chef floWer's Note:

    This recipe comes from a book called 'Harumi's Japanese Home Cooking' by Harumi Kurihara. I boiled the carrots and potatoes instead of steamed and it worked well. I removed the carrots first as the potatoes need to be boiled longer. I used Japanese mayonnaise but I think any type of mayonnaise will work.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash the potatoes and carrots but do not peel. (This makes the vegetable fresh and gives them good texture).
    2. 2
      Place in a hot steamer and cook for about 25 minutes over a medium heat, taking care to top up the water from time to time as needed. Prick the vegetables with a toothpick or skewer to see if cooked and remove when done.
    3. 3
      Peel the potatoes and carrots while hot and then transfer the potatoes to a bowl and roughly break up. Mix in the chicken stock powder and leave to cool.
    4. 4
      Chop the carrots in half length ways and slice into 5 mm thick semi-circular pieces. You can make quarter –button shapes by chopping the halves carrot again length ways before slicing.
    5. 5
      Cut the cucumber in half lengthways and use a spoon, remove the seeds. Cut each half again lengthways and then slice into 5 mm thick pieces. In a separate bowl, sprinkle salt over the cucumber and leave for about 2-3 minutes to soften, then squeeze to remove excess liquid. Cut the onion in half, slice and soak in water to remove any bitterness, then drain and pat dry.
    6. 6
      When the potato is cool, add the carrots, cucumber and onions and lightly mix. Stir in the mayonnaise, salt and pepper and serve.
    7. 7
      Variations: You can make this salad look even more interesting by serving it in individual portions (about the size of an egg) and add a slice of hard-boiled egg.

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    Ratings & Reviews:

    • on September 27, 2011

      55

      This was a very interesting potato salad. We really liked the addition of cucumbers. My husband hates eggs and was really glad there were no eggs in this recipe. A nice change of pace in a potato salad.

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    • on July 14, 2011

      55

      Delicious potato salad, I only wish I had doubled the recipe! I love that you steam the veggies-I did this and they were very tender and good. The carrots were rather hard to peel after steaming though so I will do that first next time. I used 1/3c mayo and 1/3c yogurt for the sauce and it was perfectly creamy. I also used a whole cucumber. I love hard-boiled eggs in my potato salad and might add a couple next time (in addition to the sliced egg garnish). Served with Sugar Snap Pea and Radish Salad in our lunches this week. A definite keeper, thank you Chef FloWer!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2009

      55

      This is such a superb way of preparing your potato salad! It is light, healthy, quick and easy to make and most important has a very yummy taste! The carrots, cucumber, potatoes and onion go so well together. I used half mayonnaise, half yoghurt for the dressing and it still was super creamy. Mmm, I made this for lunch today and it was very much enjoyed by all! :) THANKS SO MUCH for sharing this wonderful recipe with us, Chef floWer! It will surely be made again and again. Made and reviewed for Ed'n#9-Octobre 09.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Potato Salad Japanese Style

    Serving Size: 1 (309 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 383.5
     
    Calories from Fat 179
    46%
    Total Fat 19.9 g
    30%
    Saturated Fat 2.9 g
    14%
    Cholesterol 15.2 mg
    5%
    Sodium 759.6 mg
    31%
    Total Carbohydrate 49.3 g
    16%
    Dietary Fiber 5.3 g
    21%
    Sugars 8.3 g
    33%
    Protein 4.5 g
    9%

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