So it‘s key to withdraw the moisture from cucumbers, carrots, and potatoes before mixing them all together. Remove excess moisture from all ingredients – Excess moisture will ruin the texture and flavors of potato salad.Cut ingredients into a bite-sized, uniform shape – Because of the smooth texture of the smashed potatoes, you‘ll want to cut the other ingredients in small pieces so they incorporate well.Season the potato mixture with Japanese kewpie mayo.Mash the cooked potatoes and mix them with other ingredients.While cooking the potatoes, cut all the rest of the ingredients and prep them.Peel, cut, and boil the potatoes until a skewer pierces a potato smoothly, about 15 minutes. It has the perfect balance of rich, tart flavors with a touch of sweetness and a pleasant variety of textures. Much like potato salads in the US, Japanese potato salad is a popular party dish.
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