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Japanese potato salads are a little sweet and tangy, which I love since every bite seems to taste different. I’ve pickled the cucumber for this recipe with a little salt and sugar. This softens the texture and gives it zing. The flavors blend really well together, making this a personal favorite. Serve as a side to chicken katsu and you have yourself and very traditional and homely Japanese meal.
Boil potatoes and carrots until tender but still a little firm.
In a bowl, pour about 1 1/2 teaspoon salt and 1/2 teaspoon sugar over the cucumbers; mix with your fingers and leave to marinate for about 15-20 minutes. Drain and squeeze the excess water from the cucumber, rinse quickly under cold water and squeeze again.
In a large bowl, combine the potatoes, carrots and ginger.
With a potato masher, mash about 1/2 of the mixture, add cucumber, mayonnaise, sake, remaining sugar, salt and pepper (to taste) and mix well with a spoon or spatula.
Adjust taste and texture (by adding more mayo) to your liking. Serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!