Japanese Potato Salad
Is it mashed potato? Is it a sandwich spread? Nobody really knows! But if there’s one thing we DO know it’s that this Japanese potato salad is bloody delicious… and who can hate a salad you can serve with an ice-cream scoop?
Ingredients 11
3 large potatoes, peeled and diced
1 piece dried kombu, 5 cm (2 in)
1⁄2 brown onion, small, finely chopped
1 carrot, small, peeled, quartered lengthways, then thinly sliced
80 g frozen peas
125 g mayonnaise, see my recipe
2 tbsp rice vinegar
1 tsp hot English mustard
white pepper, to taste
1 Lebanese cucumber, small, thinly sliced
nori, shredded, to serve, optional
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Method 5
Place the diced in a colander and rinse under cold running water to remove excess starch. Transfer to a saucepan and cover with cold water, along with a big pinch of salt. Drop in the and bring to the boil, then reduce the heat and simmer until the potato can be easily pierced with a knife.
Remove and discard the , then drain the , leaving it to sit in the colander for a few minutes to dry out. Tip it back into the saucepan and mash until there are no large lumps, then transfer to a bowl and allow to cool to room temperature.
Meanwhile, fill a small saucepan with water and bring to the boil. Add a big pinch of salt, then blanch the , and for 1 minute. Drain and refresh under cold running water.
Stir the , and through the cooled potato mash until well combined and season with salt and white pepper. Add the , , and and mix one last time.
Best eaten cold, served with an ice-cream scoop. Finish with a sprinkling of shredded nori if you like.
