Asian potato salad

Prep: 10 mins
Asian potato salad
This potato salad recipe is inspired by the Japanese kitchen. It is fresh and piquant and a lovely alternative to the standard potato salad.
 

Sauce:
4 tbsp mayonnaise
1 tbsp rice vinegar
2 tsp caster sugar
1 tsp Dijon mustard

4 medium mashing potatoes, peeled, quartered
1 carrot, peeled, grated
4 spring onions, finely sliced
200g tinned sweetcorn, drained
1 cucumber, sliced into rounds

Mix sauce ingredients together and set aside.

This is a different method to the usual way of cooking potatoes which retains the shape and won’t allow the potatoes to disintegrate.

Place the potatoes into a large pot of cold water and bring to the boil. ]

Reduce the heat to a strong simmer and leave for 15 minutes or until soft.

Drain and place into a large bowl.

Use a fork to roughly mash, but leave large chunks.

Stir the carrot and spring onions through the hot potatoes. Season well.

Pour over the sauce and mix thoroughly.

Leave to cool then add the corn and cucumber and mix again.

Refrigerate until you’re ready to serve.

Preparation Time
10 minutes

Main ingredients
Vegetables

Recipe Type
Healthy, Side Dish, Salads

Level of Difficulty
Easy

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