Wednesday, June 25, 2014

Mashed Potato Salad...sort of like Masako's, but only sort of!

At a recent ladies' get-together vegetarian night, Masako brought some wonderful Japanese potato salad.  I loved it and wanted to make it some time.  Finally I did it!

Mashed Potato Salad the way I made it:

Start by scrubbing three or four Russet potatoes then microwave them in their skins for 6-10 minutes on high until they are mostly tender.  If there are a few little chunks that are more "tooth-resistant", that is ok, unless you have really picky eaters.

Let the potatoes cool enough to handle, then chop them up into the size you want and place in a large bowl.  Leave the skins on unless they annoy you...remembering that you DID scrub them really well first, right?!  As you chop them, they may more or less disintegrate...which is why I call this mashed potato salad.  Masako's salad was more or less mashed potatoes.

Finely dice 1/2 to 1 whole red onion and toss on top of potatoes, depending on your love of onions.

Harvest a big handful of chives from your herb bed.  Wash them, discarding any stems with blossoms on them, then snip them into the bowl with kitchen shears.

Finely dice one or two scrubbed celery stalks into the bowl.

If you want to add color, grate one large carrot into the bowl.

If you are really really lucky and have hardneck garlic growing in your garden, if it is the right season, harvest one or two garlic scapes.  Wash them and chop them finely and put in bowl.  Don't use the blossom part.

Dress with mayonnaise.  If you want to be fancy, you can add a little vinegar and sugar to the mayonnaise before putting it on the salad. Use the equal amounts of vinegar and sugar, i.e. 1 Tablespoon vinegar and 1 Tablespoon of sugar.  Be sure to stir the vinegar and sugar well to dissolve the sugar.

 Toss all the vegetables with the mayonnaise.  Taste.  Add salt and pepper as needed.  Depending on how spicy the garlic scapes are, you may not need much salt OR pepper!

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