I don’t enjoy potatoes as much as the next guy, but I can never say no to potato salad in any form. This Japanese version is a surprise treat in some Japanese restaurants when some chefs would give it as a free appetizer, and now, it can be enjoyed at home as well.
Ingredients (serves 4)
4 medium potatoes, sliced into 1/3 inch thin rounds
1/2 large cucumber, sliced paper thin
1 medium carrot, sliced paper thin
1/2 Japanese mayo
1 tbsp mustard
salt and black pepper to taste
- Steam the potato rounds until tender, about 10 minutes.
- While still hot, place the potatoes onto the carrots and cucumbers to slightly cook them. Season with salt and pepper.
- In a bowl, combine mustard and mayo. Add onto the vegetables when slightly cooled.
- Mix well. Traditionally, the potatoes are slightly mashed as you mix but you can leave them whole as well.