Home Style Japanese Potato Salad |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A wonderful flavorful twist on traditional potato salad...even mayo haters will LOVE it! It came from a great site called but I left out the cucumber because my family does not like it. Ingredients:
4 medium firm potatoes |
1 carrot |
1/2 cup sliced celery or sliced cucumbers (drained of water) |
1/2 a red onion, dices thin |
2 hard boiled eggs |
1 cup japanese or mayo |
salt &pepper |
note: you can add chopped bacon or ham, if you wish. |
Directions:
1. Boil the potatoes in their skin for about 25 mins.
2. The last 10 mins add the carrot, unpeeled and the egg.
3. When the potatoes are done, drain, peel, and slice them while still hot. Use a paper towel to hold. Cut the potatoes and carrot into slices. toss with salt and pepper and allow to cool.
4. Remove the egg, peel and refresh under cold water.
5. Peel the egg and chop finely.
6. Chop the celery.
7. When the potato and carrot have reached room temperature. Add the celery and egg to it. gently fold in the mayonnaise.
8. Chill or serve at room temp, but don't leave out in sun or heat.
9. Serve in a nice big bowl or in individual rice bowls.
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