Japanese-style potato salad |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This was submitted during a discussion about the merits (or lack of) of carrots in potato salad. I really love this salad for a change, so I'm on the side of the occasional carrot in potato salad! Ingredients:
4 medium potatoes, halved lengthways,then sliced across into thick chunks,soak in cold water 2 minutes,drain |
2 carrots, halved vertically then sliced into 1/2 moons |
1 large onion, halve,then cut into wedges |
4 teaspoons oil |
1 vegetable stock cube |
4 teaspoons rice vinegar |
2 teaspoons sugar |
1/2 teaspoon salt |
2 eggs, whisked |
1/2 cucumber, halved vertically,sliced thinly,sprinkled with a little salt and left to stand for 10 minutes before |
Directions:
1. Heat the oil in a deep fry pan or saucepan.
2. Stir fry the potatoes, carrots and onion 2 minutes.
3. Dissolve the stock cube in 7fl oz boiling water and pour into the pan.
4. Add the vinegar, sugar and salt.
5. Cover and simmer 5 minutes.
6. Uncover and cook over a moderate heat until all the liquid has evaporated.
7. Shake the pan gently occasionally to prevent the vegetables sticking to the pan as the liquid dries up.
8. Remove from the heat and allow to cool for 30 seconds then add the beaten egg, stirring quickly until the egg sets.
9. Transfer to a dish, leave to cool, then chill.
10. Add the drained cucumber to the potato mixture, check seasoning and serve.
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