The girls had been bugging me to make Japanese potato salad since months ago. I had been putting it off until their exams were over. Actually it ain’t very difficult or very messy to make potato salad. It is just time consuming since there are lots of peeling, cutting, boiling, mashing and mixing involved. Thankfully I have an earnest helper who volunteered to help me out 🙂
The ingredients needed are:
3 hard boiled eggs
7-8 small red onions cut thinly
5 huge potatoes – boiled and mashed. You may want to leave some unmashed for texture
1 carrot – chopped into small pieces, placed in a bowl with a little water and placed in the microwave oven for about 1 minute to half cook them. You can have it raw but I prefer to half cook it so that my fussy eaters will not complain of hardness.
Japanese mayonaise to taste
Sea salt to taste
Black pepper to taste
1 or 2 cucumbers, cut into small pieces.
Mix all the ingredients in a big bowl. I divided the ingredients into 2 bowls to better manage the mixing part. 1 bowl was for immediate consumption and the other bowl wrapped in cling wrap and placed in the fridge for consumption the next day.
I also grilled 2 slices of salmon fish with lots of chopped garlic, seasoned with pepper, Lea & Perrin sauce, dried Italian herbs and sea salt.
This potato salad goes well with crackers or even bread, if you are not in the mood to eat rice. While it is very yummy and can be very addictive, it ain’t the ideal meal for weight watchers and diabetics as potatoes are very high in carbs. I tried really hard to stop myself from taking the 2nd and 3rd helping but what the heck, a moment of neglect does not mean a lifetime of regret if this is not taken daily. My dinner these days are really light, consisting of lots of veggie, soup and a quarter fistful amount of meat. I cook for the kids, not for myself actually.
The girls enjoyed their dinner tremendously and begged me to prepare both dishes again! YUMS!!
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