Recipe of Super Quick Homemade Pink Japanese potato salad

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pink japanese potato salad. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mainese: that pink potato salad from the Cook Islands Some people call it mayonnaise, some call it minus, we're calling it mainese - that famous pink potato salad from the Cook Islands. This way of making it is how Koni likes it, adaptated for Manaui.com. Put a pot of water on the stove and bring to a boil. Once the water is boiling add salt to the water.

Pink Japanese potato salad is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Pink Japanese potato salad is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook pink japanese potato salad using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pink Japanese potato salad:

1. Take 3 potatoes Peeled and cut into medium size cubes
2. Prepare 1 cucumber thinly sliced
3. Get 1 quarter onion thinly sliced
4. Prepare 1 bunch beet stems steamed for eight minutes and chopped
5. Take 1/2 cup carrot leaves chopped
6. Prepare 1/2 tablespoon rice vinegar
7. Prepare 2 tablespoons mayonnaise (Japanese mayonnaise if available)
8. Get as per taste Salt and pepper

Place potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. 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.

Steps to make Pink Japanese potato salad:

1. 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.
2. Add vinegar to the potatoes and mash to the consistency of your liking and let it cool down.
3. Sprinkle some salt on sliced onion and cucumber and let it set for 10 minutes. Rinse quickly and squeeze out water.
4. 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.
5. You may sprinkle some carrot leaves and chopped beet stems for decoration. Chill in the fridge.

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. The classic Japanese potato salad is made of mashed potato (leaving some chunks behind), sliced cucumbers and carrots, eggs and sometimes hams. The ingredients are not too different from the western version, but flavoring wise, the Japanese version is always seasoned with Japanese mayonnaise and sometimes rice vinegar.

So that’s going to wrap it up with this special food pink japanese potato salad recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!