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Chef’s RECIPE@ホーム

Potato Salad with Mentaiko

Raw Seafood (Sashimi)

Salad

Sparkling Wine

Wine

Beer

This potato salad is best served the next day after it has been sitting in the refrigerator for at least 24 hours. Boiled eggs may be substituted for the potatoes to make a variation of egg salad, or macaroni to make macaroni salad. If you are not fond of onions, you can use less or omit one of the onions and substitute for minced celery.

Processed seafood used

AnitaAnita Lau

Anita Lau is a cookbook author, food writer, and critic with almost 33 years of culinary experience in Asia, as well as North America. She has appeared on Gordon Ramsay's Hell's Kitchen as a guest judge, and was also an International Producer on Netflix's The Final Table.

Servings
Serving 2-3
Cooking time
60 min
Total servings
Serving 2-3
Cooking time
60 min

Ingredients

Large potatoes, peeled
6-8
mayonnaise
1/2 cup
Mentaiko
2 tbsp
Minced red onions, scallions, carrots, cucumbers
3-4 tbsp/each
Rice vinegar
3 tsp
Water and salt for boiling potatoes
Pepper to taste

Directions

  1. Peel potatoes and cut each piece to approximately the same size for even cooking. Place in a pot of room temperature water and 2 tsps of salt and bring to a boil. About 20-30 minutes. Check potatoes periodically by sticking a chopstick through. Once soft, remove from water and set aside. Be careful not to over boil as it will result in wet and mushy potatoes.
  2. While potatoes are cooking, mince red onions, scallions, carrots and cucumbers.
  3. Mix together ½ cup mayonnaise with 2 Tbsps mentaiko.
  4. When potatoes have cooled, dice into bite sized pieces.
  5. Mix together diced potatoes, minced onions, scallions, carrots, cucumbers, mayo and vinegar.
  6. Add some pepper (optional).
  7. Taste and adjust seasoning
  8. Refrigerate overnight before serving.

Remarks

If you are not fond of onions, you can use less or omit one of the onions and substitute for minced celery.

Best paring with Beer