Tuesday, July 29, 2014
Japanese Potato Salad
Eating this reminds me of an egg sandwich , the taste quite resembles the egg fillings that we make for sandwiches and it brought some memories back to those days when i was in school selling egg sandwiches on school Canteen Day. Those days even when i reached secondary, i wasnt exposed to the kitchen at all and i didnt really know how to go about making egg sandwiches. Is that a hard boiled egg or fried egg that goes in ? i dont know, i was really lousy, very ignorant, not keen to know and learn too. I only know i enjoyed eating them a lot, i like the creaminess and i guess it was the mayonnaise thing. Just like this potato salad, it is creamy, it also has mashed egg that comes along with mashed potatoes and some other vegetables that give a good crunch. Some potatoes were left to small chunks to provide more texture and bites to the salad. I wouldnt say this is light salad , quite filling actually but yummy. If you like a little tanginess in the salad, i suggest you can add in a little bit of vinegar or chopped small onions to it. At the same time, i have some wanton wrappers at home and made some wanton cups with the potato salad. The wanton skin stays crispy , i'm not sure how long will they stay crispy as this is my first time making it but after 2 hours , they were still very cripsy. Not a bad idea to serve it in wanton cups for a gathering, i guess...
Recipe ( from Just One Cookbook ) with some changes
2 russet potatoes
1/2 tsp salt
1 small carrot
1 Japanese cucumber
1/2 cup corn kernels
2 ham slices ( omitted )
1/3 to 1/2 cup of japanese mayonnaise
Salt and ground black pepper
Peel the potatoes and cut them into around 1.5inch pieces, cut them all roughly about the same size so they cook at the same time. Bring a pot of water to a boil and boil the potatoes on medium heat till they are tender. Remove and drain them on a colander.
Meanwhile prepare a boiled egg. Remove the shell and mash the egg in a small bowl . Leave aside. Mash the drained potatoes in a big bowl, leaving some chunks for texture. Sprinkle salt and let it cool . Cut the carrots into half and slice thinly. Peel the cucumbers ( leave some skin on to create patterns ) and slice them them. I hv cut them into cubes. Dice the ham slices. Boil the corn kernels ( i did boiled them ) for just a minute.
Add ham and all the veggies into the mashed potato bowl. Grind some pepper and mix well. Add mayonnaise and mix well. Lastly add in the mashed egg, dont over mix it and keep the salad cool in the fridge before serving.
For wanton cups
Grease a mini muffin pan with a little oil and brush a little oil on the edges of the wanton wrapper. Place the wanton wrappers on to the mini muffin pan and press them down to line the base and sides. Bake in a preheated oven at 190C for about 7-8 minutes of till they are golden brown.
This post is linked to Little Thumbs Up ( Potatoes ) event organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite and hosted by Jasline of The Foodie Baker