Asian potato salad
Chef:
Sunsweet
Prep:
10 mins
This potato salad recipe is inspired by the Japanese kitchen. It is fresh and piquant and a lovely alternative to the standard potato salad.
Sauce:
4 tbsp mayonnaise
1 tbsp rice vinegar
2 tsp caster sugar
1 tsp Dijon mustard
4 medium mashing potatoes, peeled, quartered
1 carrot, peeled, grated
4 spring onions, finely sliced
250g tinned corn, drained
1 cucumber, sliced into rounds
Mix sauce ingredients well and set aside.
This is a different method to the usual way of cooking potatoes which retains the shape and won’t allow the potatoes to disintegrate.
Place the potatoes into a large pot of cold water and bring to the boil.
Reduce the heat to a strong simmer and leave for 15 minutes or until soft.
Drain and add to a large bowl.
Use a fork to roughly mash, but leave large chunks.
Stir the carrot and spring onions through the hot potatoes and season well.
Pour over the sauce and mix thoroughly.
Leave to cool then add the corn and cucumber and mix again.
Refrigerate until you’re ready to serve.
Preparation Time
10 minutes
Main ingredients
Vegetables
Recipe Type
Healthy, Side Dish, Salads
Level of Difficulty
Easy
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