Asianpotatosalad Recipes
JAPANESE POTATO SALAD
I had Japanese potato salad for the first time a few weeks back at a Zaar luncheon held at a Japanese Tea Garden. I liked it so much that I had to come home and look it up online. I learned that although potatoes weren't a part of traditional Japanese cuisine, potato salad has since become a daily fixture in Japanese lunch boxes. Japanese potato salad is creamy and non-acidic, no vinegar and no pickles here. This recipe is from justhungry.com, tweaked a bit by me to resemble what I had at the Tea Garden. Posted for Zaar World Tour. Time doesn't include cooling time. By the way, we enjoyed lunch so much we forgot to check out the garden :lol:
Provided by puppitypup
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes in their skins until tender. Boil the carrot, unpeeled, in the same pot. Boil the egg until hard boiled at the same time.
- In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for a while (10 minutes or more) until the vegetables exude their juices. Squeeze firmly to get rid of the juices.
- When the potatoes and carrot are done, drain and peel them while still hot (holding each in a kitchen towel to peel them helps). Smash the potatoes and shred the carrot. Mix in a little salt and pepper and leave to cool.
- Peel the hard boiled egg and chop up finely.
- When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber, onion and egg. Mix in the mayonnaise. Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour).
- Note regarding mayonnaise: The ideal mayo to use is a Japanese one. Next best would be to make your own, using a flavor-neutral vegetable oil such as canola or safflower, not extra virgin olive oil. ("Extra Light" olive oil is fine.) Lacking access to Japanese mayonnaise or the time to make your own though, any commercial mayo will do as long as it's not too heavy on the vinegar flavor. Salad cream such as Miracle Whip should not be used however.
Nutrition Facts : Calories 267.6, Fat 14.8, SaturatedFat 2.2, Cholesterol 11.5, Sodium 318.1, Carbohydrate 32.7, Fiber 2.1, Sugar 4.5, Protein 2.5
ASIAN POTATO SALAD
Want to try a new and completely different potato salad? Then look no further. The ingredients - bok choy, cilantro, soy sauce and sesame oil - blend together beautifully to give a unique Asian slant to a potato salad.
Provided by NainInCandia
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
- To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
- Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 20 g, Cholesterol 12.7 mg, Fat 21.2 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 319.8 mg, Sugar 1.3 g
ASIAN POTATO SALAD
Make and share this Asian Potato Salad recipe from Food.com.
Provided by Mercy
Categories Potato
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot and add enough water to cover.
- Add salt and bring to a boil over medium-high heat.
- Cook for 10 to 12 minutes, or until fork-tender; drain. Let cool for 10 minutes, then cut into quarters and place in a large bowl.
- Meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well.
- Add the remaining ingredients to the potatoes, stir in the mayonnaise mixture, and mix well.
- Cover and chill for at least 2 hours before serving.
Nutrition Facts : Calories 272.8, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 1221.2, Carbohydrate 43.2, Fiber 4.8, Sugar 6.1, Protein 4.4
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