I set off to make the popular Spanish food Russian salad but ended up making a Japanese-style potato salad. They resemble each other in terms of ingredients and ways of cooking.
Waxy potatoes are the perfect candidates for this job, but don’t hold back if you don’t have any. Once the potatoes are mashed up and mixed with mayo, either waxy or fluffy, they will turn into heaven.
I like the simplicity of this potato salad — boiled potatoes and peas, mashed up, mixed with sliced carrots and a touch of mayo, seasoned with salt and pepper. That’s it.
Japanese often add hard-boiled egg, as the Spanish also do, but I keep it at its simplest form without any extras or herbs, and both carrots, peas, and onions are for the contrast of texture and to bring up more colour.
I enjoyed the appetising potato salad with pan-fried sea bream and some dressed greens. A healthy, colourful, and delicious whole-food lunch.
Japanese Style Potato Salad Recipe
Nothing difficult here. I think taste along with cooking is the key, to striking the right balance of acidity. Besides, there is no meat or eggs in this recipe, and it’s easily adapted to a vegan diet.
Ingredients
Serves 2-3 as a side
- 400 g waxy potatoes
- 5 cm long carrot
- a small handful of frozen peas
- a small wedge of red onion
- lemon juice
- 2 tbsp mayonnaise
- salt and pepper
How to Make
- Thinly slice the onion and drizzle in some lemon juice to tune down their pungency. Set aside.
- Cut the potatoes into cubes and boil in salted water for 10 minutes. Add in the peas in the last 3 minutes.
- Meanwhile, thinly slice the carrot.
- When the potatoes are done, drained and mash it with a fork or use a masher. Stir in the carrots , macerated onions (but not the lemon juice), and mayonnaise. Then mix again.
- Check the seasonings and adjust with salt and pepper. Add the lemon juice as well if you want to further brighten up the flavour. Serve warm or chilled.
More Salad Recipes
If you like salad, why not try these also?
- Chicken Salad with Mango Dressing
- Upscale & Easy Salad: Avocado, Beetroot, and Blood Orange
- Tuna Poke Bowl Made Easier
- Brighten up! Basic Red Cabbage Slaw (No Mayo)
- Salmon and Beetroot Quinoa Salad with Lemon Vinaigrette
- Heritage Tomato Salad with Tomato Vinaigrette
- Summer Avocado Salad: Citrus, Beetroot and Sardine
- Roasted Peppers with Preserved Lemon and Butter Beans
- Moroccan Mezze Recipe: Courgette and Egg Salad with Cumin
- Wakame Seaweed and Bean Sprouts Salad
- Quinoa Salad with Chickpeas (Easy and Refreshing!)
