One Example of My Potato Salad/私のポテトサラダの一例

Japanese Food
Here’s just one example of my potato salad, which I made today as part of supper.
1,300 g new potatoes
新じゃが1,300 g
I cut them into manageable sizes
separated them into two I-Wrap bags, and microwaved each bag for a total of 8-9 minutes until done.
1 large carrot
I peeled it, cut it into halves or quarters, and microwaved it for 2 minutes.
皮をむき、 半月か銀杏切りにして、電子レンジで2分加熱しました。 
Sadly, no cucumbers were left in the fridge, and I used this small amount of cabbage instead.
I added 1 tsp salt, rubbed, left for several minutes, and squeezed.
I often put canned corn in my potato salad. I used canned tuna this time. I can also use ham or fake crab meat (known as surimi in France and other countries).
I have two microwave ovens (700 and 800 W) in the kitchen, by the way.
Very convenient, especially when I want to cook in a hurry.
I added 2 tbsp sugar and 2 tbsp vinegar to the potatoes while they were still hot.
I mashed the potatoes, and added the other ingredients.
And, I mixed them well.
I later added some pepper and 1/2 tsp salt.
Hours later, when all the potatoes cooled down, I added the most important ingredient, mayonnaise! Kewpie mayonnaise, to be exact.
I used to add 2/3 of the 450 g squeeze bottle to this amount of potatoes, but now, I add much less because of health concerns. Mayonnaise have 100 kcal per tablespoon (15 g).
以前は、この量のじゃがいもに450 gのボトルの2/3は入れていましたが、今では、健康上の理由で、かなり減らしています。マヨネーズは大さじ1杯(15 g)当たり100 kcalもあります。 
Here’s some photos of a version with cucumbers, which I made several weeks ago, when we could get lots of cucumbers from relatives. I used four cucumbers for this salad.
In summary,
1. my “kakushi aji” (lit. hidden flavors, secret ingredients) for potato salad are sugar and vinegar (about 1 tbsp each for 500 g potatoes).
2. I add cucumbers (previously rubbed with salt) when they can be available cheap or free. Otherwise, I replace them with cabbage.
3. I add a relatively small amount of mayonnaise. (I used to add twice as much.) I can add more vinegar and salt and leave out mayo altogether.
4. You must add mayonnaise after all other ingredients have cooled down. Otherwise, you may cause the mayo to be separated.
5. I personally like Kewpie Mayonnaise because it’s an egg yolk only type. Ajinomoto’s mayonnaise is a whole-egg type. I’m not implying that the former is superior to the latter. There are Japanese who prefer the latter type.
1. ポテトサラダに関しては、私の隠し味は砂糖とお酢(ジャガイモ500 gに対してそれぞれ約大さじ1杯)。
2. きゅうりが安くまたはタダで手に入る時は、きゅうりを(塩もみしてから)使い、それ以外は、キャベツで代用します。
3. 入れるマヨネーズの量は比較的少ないです(昔は2倍も入れていました)。お酢と塩を多くして、マヨネーズをまったく入れないこともあります。
4. マヨネーズを入れるのは他の具材が全て冷めてから。でないと、マヨネーズが分離します。
5. 個人的にはキューピーのマヨネーズが卵黄だけしか使っていないタイプなので好きです。味の素のマヨネーズは全卵タイプです。後者より前者が優れているわけではなく、後者を好む日本人もいます。

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