Step-by-Step Guide to Make Ultimate Pink Japanese potato salad
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Perfect Pink Japanese potato salad. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pink Japanese potato salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pink Japanese potato salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pink Japanese potato salad is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pink Japanese potato salad estimated approx 30 minutes.
To begin with this recipe, we must first prepare a few ingredients. You can have Pink Japanese potato salad using 8 ingredients and 5 steps. Here is how you can achieve it.
I received organic vegetable delivery service and wanted to incorporate carrot leaves and beet stems into quick side dish instead of discarding them.
(FYI) It’s a Japanese’s potato salad, so it tastes different from American potato salad.
Ingredients and spices that need to be Make ready to make Pink Japanese potato salad:
- 3 potatoes Peeled and cut into medium size cubes
- 1 cucumber thinly sliced
- 1 quarter onion thinly sliced
- 1 bunch beet stems steamed for eight minutes and chopped
- 1/2 cup carrot leaves chopped
- 1/2 tablespoon rice vinegar
- 2 tablespoons mayonnaise (Japanese mayonnaise if available)
- as per taste Salt and pepper
Instructions to make Pink Japanese potato salad
- Cook potatoes in boiling water until soft. Drain the water and put potato back in the pot. Put the pot back on the stove for a minute or two to let the remaining water evaporate.
- Add vinegar to the potatoes and mash to the consistency of your liking and let it cool down.
- Sprinkle some salt on sliced onion and cucumber and let it set for 10 minutes. Rinse quickly and squeeze out water.
- Once potatoes cooled down add mayonnaise and mix. Once it’s mixed well, add chopped beet stems, carrot leaves, onion, and cucumber. Add some salt and pepper to your liking.
- You may sprinkle some carrot leaves and chopped beet stems for decoration. Chill in the fridge.
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