A creamy Japanese salad of roughly mashed potatoes with carrot, cucumber, rice vinegar and mayonnaise. Serves 4.
600g
1piece
1,500ml
for the water; for the cucumber1.5tsp
1tbsp
0.5piece
5tbsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 600g | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 1,500ml | — | — | |
| 4 | | 1.5tsp | for the water; for the cucumber | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 0.5piece | — | — | |
| 7 | | 5tbsp | — | — | |
| 8 | | 1pinch | — | — |
Lay the potatoes on the chopping board.
Floury potatoes · 600 g
Lay the carrot on the board.
Carrots · 1 pieceCut it lengthways into quarters, then slice thinly.
Pour in enough cold water to cover them.
Water · 1,500 ml
Add 1 teaspoon of the salt.
Salt · 1 tspBring to the boil, then simmer for about 15 minutes, until the potatoes are very tender.
Drain in the colander.
Tip them into the large mixing bowl.
Add the vinegar and mash roughly with the fork, leaving some chunks.
Rice vinegar · 1 tbsp
Leave to cool for about 20 minutes.
Lay the cucumber half on the chopping board.
Cucumber · 0.5 pieceSprinkle with the rest of the salt, toss and leave for 5 minutes.
Salt · 0.5 tsp
Squeeze the cucumber hard in your hands to get rid of the water and add it to the potatoes.
Add the mayonnaise.
Mayonnaise · 5 tbspAdd a pinch of pepper and mix well with the spoon.
Ground black pepper · 1 pinch
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 600 g | | Lay the potatoes on the chopping board.⏱ 10sResultFloury potatoes |
| 2 | Floury potatoesstep 1 |  | Peel the potatoes with the peeler.⏱ 2 minResultPeeled potatoes |
| 3 | Peeled potatoesstep 2 | | Cut them into 3 cm chunks.⏱ 2 min 30sResultDiced potato |
| 4 | Diced potatostep 3 | | Put them in the medium saucepan.⏱ 10sResultDiced potato |
| 5 | 1 piece | | Lay the carrot on the board.⏱ 5sResultCarrots |
| 6 | Carrotsstep 5 | | Peel the carrot with the peeler.⏱ 30sResultPeeled carrots |
| 7 | Peeled carrotsstep 6 | | Cut it lengthways into quarters, then slice thinly.⏱ 1 minResultSliced Carrots |
| 8 | Sliced Carrotsstep 7 | | Add it to the pan.⏱ 10sResultPotatoes and carrot |
| 9 | 1,500 ml | | Pour in enough cold water to cover them.⏱ 15sResultVegetables and water |
| 10 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultSalted vegetables to boil |
| 11 | — | | Bring to the boil, then simmer for about 15 minutes, until the potatoes are very tender.⏱ 15 minResultTender potatoes and carrot |
| 12 | Tender potatoes and carrotstep 11 | | Drain in the colander.⏱ 20sResultDrained potatoes and carrot |
| 13 | Drained potatoes and carrotstep 12 | | Tip them into the large mixing bowl.⏱ 10sResultDrained potatoes and carrot |
| 14 | 1 tbsp | | Add the vinegar and mash roughly with the fork, leaving some chunks.⏱ 1 minResultRoughly mashed potatoes |
| 15 | — | | Leave to cool for about 20 minutes.⏱ 20 minResultCooled potato mash |
| 16 | 0.5 piece | | Lay the cucumber half on the chopping board.⏱ 5sResultCucumber |
| 17 | Cucumberstep 16 | | Slice it very thinly.⏱ 1 minResultSliced cucumber |
| 18 | Sliced cucumberstep 17 | | Put it in the mixing bowl.⏱ 10sResultSliced cucumber |
| 19 | 0.5 tsp | | Sprinkle with the rest of the salt, toss and leave for 5 minutes.⏱ 5 minResultSalted cucumber |
| 20 | Salted cucumberstep 19 | | Squeeze the cucumber hard in your hands to get rid of the water and add it to the potatoes.⏱ 40sResultPotatoes and cucumber |
| 21 | 5 tbsp | | Add the mayonnaise.⏱ 10sResultPotatoes with mayonnaise |
| 22 | 1 pinch | | Add a pinch of pepper and mix well with the spoon.⏱ 30sResultJapanese potato salad |
| Total Time | 50 min | ||
| Nutrient | Per serving |
|---|---|
| 257kcal | |
| 4g | |
| 14g | |
| 2g | |
| 30g | |
| 3g | |
| 4g | |
| 477mg |
A creamy Japanese salad of roughly mashed potatoes with carrot, cucumber, rice vinegar and mayonnaise. Serves 4.
What you’ll doYou will boil potatoes and carrot, mash them roughly with rice vinegar, add salted cucumber and mix everything with mayonnaise.