Recipe of Homemade Pink Japanese potato salad

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pink japanese potato salad. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really 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 popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Pink Japanese potato salad is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook pink japanese potato salad using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pink Japanese potato salad:

1. Make ready 3 potatoes Peeled and cut into medium size cubes
2. Get 1 cucumber thinly sliced
3. Prepare 1 quarter onion thinly sliced
4. Prepare 1 bunch beet stems steamed for eight minutes and chopped
5. Make ready 1/2 cup carrot leaves chopped
6. Make ready 1/2 tablespoon rice vinegar
7. Take 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.

Instructions 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 this up for this special food pink japanese potato salad recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!