About the Recipe
This simple salad is one of the most popular ways to eat salad in Japan. The recipe combines the potato with three other vegetables so it is also a healthy way to consume your carbohydrates. The potato should be quite lumpy rather than mashed to a puree. If you can't find Kewpie brand mayo and want to get as close to the authentic flavour of this salad, try combining salad cream and a light mayo in a 40/60 mix.
Ingredients
370g potatoes
50g carrot
90g cucumber
1/4 red onion
5 tbsp Kewpie mayonnaise*
1 tsp lemon juice
1 little pepper
1tsp salt
1 tbsp cress
2 lettuce leaves
*if you can’t find Kewpie mayonnaise, you can substitute another brand instead.
Preparation
peel and cut the potatoes into small chunks. put the chunks in a saucepan and cover with water. boil for 12-15 mins or until softened, then drain
peel the carrot & quarter lengthways, then thinly slice
quarter the cucumber lengthways, slice off the seed stem (this will prevent the salad becoming too watery) and then thinly slice the cucumber
put the carrot & cucumber in a bowl, sprinkle with 1/2 tsp salt, mix well and leave for 10 mins
peel & thinly slice the red onion, cover with water in a bowl and leave to soak for 10 mins, changing the water once or twice
when the time is up, use your hand to squeeze any excess water from the carrot, cucumber & onion
roughly mash the potato in a bowl, (you don't want a puree, some lits bits here and there is what you should aim for.) add the vegetables to the potato, then add the mayonnaise, lemon juice, salt & pepper to taste and mix gently
serve on the lettuce leaves, lastly sprinkling the cress over the top