As you can probably guess, we eat a lot of Japanese food in this house. It’s healthy, easy to cook, and absolutely delicious! One of my favourite things to have in the fridge is Japanese Potato salad. It isn’t necessarily very healthy, but it is incredibly scrummy, and can also be a great way of using up bits and bobs in the fridge! This recipe isn’t strictly the ‘proper’ way of making it, it’s just a simpler way of doing it that works for us! If you don’t have Japanese Kewpie mayonnaise for this recipe, then normal is fine, but there is a recipe here for Kewpie style mayonnaise that tastes pretty much the same!
- 1 medium potato
- 2 boiled eggs
- ham or cooked bacon
- mayonaise (preferably Japanese if you can get it!)
- spring onions
Peel and boil the potato whole. It is done when you can easily push a chopstick through it. This takes longer than you think! Mash together the eggs and mayonnaise. Slice the ham or bacon up into tiny rectangles and stir through. Mash the potato and add the spring onions. You can also cook some cabbage or onion to add to the spring onions. Mix the egg mixture to the potato until it is a smooth consistency, adding more mayonnaise if you need to. Feel free to add any cooked vegetable that needs using up!
That’s it! It keeeps in the fridge for a couple of days, but chances are, it won’t last that long! You can eat it however you want. I like to eat it from the fridge, with a spoon!