1. Sausage and Egg Potato Salad
Ingredients (2 servings)
・7 oz (200g) Potato
・1-1.5 tbsp Milk
・1 Boiled egg
・2.5 oz (70g) Sausage
・1.4 oz (40g) Onion
・1/2 tsp Oil
・A pinch of Consomme (or Other stock powder)
・A pinch of Salt and pepper
・A pinch of Sugar
・2 tbsp Mayonnaise (Japanese brand such as Kewpie mayonnaise is better.)
Direction
- Peel and cut potatoes into small pieces. Boil the potatoes starting them in cold water. Boil for 10-15 minutes until soft, then discard the water and mash the potatoes. Mix in a little milk to taste. Let potatoes cool.
- Thinly slice the onion and sausage. Oil the pan and stir-fry onion until soft. Then add sausage and season them with consomme, salt, and pepper.
- Cut the cooled boiled egg into desired size and place in a bowl of potatoes. Sprinkle sugar, salt and pepper. Add onion-sausage mixture and mix well. Finally add mayonnaise and mix well.
2. Umeboshi and Edamame Potato Salad
Ingredients (2 servings)
・7 oz (200g) Potato
・1-1.5 tbsp Milk
・1.7 oz (50g) Edamame beans
・1-1.5 Umeboshi (Pickled plum)
・5 Shiso leaves
・1-2 tsp Mentsuyu (or Soy sauce)☆
・2 tbsp Mayonnaise (Japanese brand such as Kewpie mayonnaise is better.)☆
・A pinch of Sugar☆
・A pinch of Black pepper☆
Direction
- Peel and cut potatoes into small pieces. Boil the potatoes starting them in cold water. Boil for 10-15 minutes until soft, then discard the water and mash the potatoes. Mix in a little milk to taste.
- Mince umeboshi and shiso leaves.
- When potatoes have cooled to room temperature, add umeboshi, shiso, and edamame beans, then mix them with ☆.
3. Crunchy and Savory Potato Salad
Ingredients (2 servings)
・7 oz (200g) Potato
・1-1.5 tbsp Milk
・2.8 oz (80g) Cucumber
・A pinch of Salt
・A pinch of Sugar
・1 tsp (5g) Shio kombu (Salted kombu)
・3 Shiso leaves
・2 tsp Sesame oil☆
・2 tbsp Mayonnaise (Japanese brand such as Kewpie mayonnaise is better.)☆
・A pinch of Sugar☆
・1 tsp Rice vinegar☆
・1/2 tsp Soy sauce☆
Direction
- Peel and cut potatoes into small pieces. Boil the potatoes starting them in cold water. Boil for 10-15 minutes until soft, then discard the water and mash the potatoes. Mix in a little milk to taste.
- Dice cucumber. Mix well with a pinch of salt and sugar. Let sit for 3-4 minutes and then wipe dry.
- When potatoes have cooled to room temperature, add shio-kombu, minced shiso, and cucumber, then mix them with ☆.
4. Curry Flavor Potato Salad
Ingredients (2 servings)
・7 oz (200g) Potato
・1/2 tsp Butter
・1-1.5 tbsp Milk
・1.4 oz (40g) Onion
・1/2 tsp Oil
・1 oz (30g) Sausage
・A pinch of Curry powder (S&B)☆
・A pinch of Salt and pepper☆
・A pinch of Sugar☆
・1 tsp Sake☆
・1/2 tsp Soy sauce☆
・2.8 oz (80g) Cucumber
・A pinch of Salt
・1/2 tsp Curry powder
・2 tbsp Mayonnaise (Japanese brand such as Kewpie mayonnaise is better.)
・A pinch of Black pepper
Direction
- Peel and cut potatoes into small pieces. Boil the potatoes starting them in cold water. Boil for 10-15 minutes until soft, then discard the water and mash the potatoes. Mix in a little milk and just a little bit of butter to taste.
- Cut the cucumber into very thin slices, sprinkle with salt and let sit for 5 minutes. After 5 minutes, squeeze cucumber to remove water.
- Slice the sausage and onion. Stir-fry onion with a little oil, and when it get soft, add sausage. Season them with ☆.
- When potatoes have cooled to room temperature, add cucumber, curry powder, and mayonnaise. Mix well and add sausage-onion mixture. Mix well and add black pepper to your liking.
5. Japanese Classic Potato Salad
Ingredients (2 servings)
・7 oz (200g) Potato
・0.7 oz (20g) Onion
・1 oz (30g) Ham
・1 Egg yolk☆
・2 tbsp Mayonnaise (Japanese brand such as Kewpie mayonnaise is better.)☆
・1-2 tsp Rice vinegar☆
・A pinch of Sugar☆
・A pinch of Salt and pepper☆
・A pinch of Black pepper☆
・2.8 oz (80g) Cucumber
・A pinch of Salt
Direction
- Peel and cut potatoes into small pieces. Boil the potatoes starting them in cold water. Boil for 10-15 minutes until soft, then discard the water and mash the potatoes.
- Cut the cucumber into very thin slices. sprinkle with salt and let sit for 5 minutes. After 5 minutes, squeeze cucumber to remove water.
- Cut the ham and mince onion. Wrap the onion in paper towel to remove water and pungent taste. Mix ☆ in a small bowl.
- When potatoes have cooled to room temperature, add cucumber, onion, and ham. Add ☆ sauce and mix well.
6. Crispy Bacon Potato Salad
Ingredients (2 servings)
・7 oz (200g) Potato
・1.7 oz (50g) Bacon
・1.7 oz (50g) Onion
・A pinch of Sugar☆
・A pinch of Salt and pepper☆
・1 tbsp (or less) Rice vinegar☆
・1 tbsp Olive oil☆
Direction
- Peel and cut potatoes into small pieces. Boil the potatoes starting them in cold water. Boil for 10-15 minutes until soft. Add onion slices in the last 3-4 minutes. Then discard the water.
- While the potatoes are still warm add the ☆ and mix well while mashing the potatoes.
- Cook bacon in a pan until crispy, then cut into small pieces. Add bacon to the potatoes and mix well.
