So from our last shashlik encounter, as promised, the Japanese potato salad recipe.
- 4 medium potatoes, peeled (Buy the ones covered in dirt, they stay fresh a bit longer. Don’t be prissy, you’re going to peel them anyway. A bit of dirt won’t kill you.)
- 1/2 Lebanese cucumber, thinly sliced
- 1/2 small carrot, very thinly sliced
- 2 hard boiled eggs, cut into piece
- 1/8 Spanish onion, very very thinly sliced
- 3 tbsp of Japanese-style mayonnaise (buy this at your local Asian grocery or the Asian aisle of your supermarket)
- Salt and pepper to taste
Cut the peeled potatoes into large-ish 3cm cubes. Cover with cold water, add a few pinches of salt and bring to boil. Simmer for about 10 minutes or until the potato cubes are tender. Drain thoroughly and immediately toss through the carrot pieces. The left over heat from the potatoes should cooked the carrot.
Let the potatoes and carrot cool completely. Add the Japanese mayonnaise, salt and pepper. Roughly mash the potatoes, leaving some chunky bits. Taste now and adjust accordingly. It should be relatively mild. Toss through the cucumber and onion. Add the boiled eggs and gently mix. Refrigerate for about an hour.
This is awesome at a barbecue – practically from typical fridge and cupboard ingredients. It makes you seem a bit more cultured when you take it to your mate’s barbecue. I did. And it didn’t even look lazy.