|
DILLED POTATO SALAD
By John and Jan Belleme from Japanese Foods That Heal
Potato Salad is a sentimental favorite, and this version is terrific. Strangely enough, we got the idea for it from a friend in rural Japan. We’ve brought it to several potluck dinners and everyone seems to agree that this is another example of the Japanese talent for imitating something foreign and improving on the original.
3 teaspoons sea salt, or to taste
8 large potatoes, peeled and cut into 1/2 -in (1-cm) cubes (about 10 cups)
2 carrots, cut in half lengthwise and thinly sliced into half moons
1/2 red onion, minced
3 radishes, cut in half lengthwise and thinly sliced
4 to 5 romaine lettuce leaves, halved lengthwise and thinly sliced
3 tablespoons chopped fresh parsley
4 tablespoons snipped fresh dill
1 cup (225 g) mayonnaise or Vegannaise (Vegan Mayo)
2 tablespoons brown rice vinegar
2 to 3 teaspoons umeboshi vinegar (ume su)
1/2 teaspoon freshly ground black pepper
1 - Half-fill a large soup pot with water and bring to a boil.
2 - Add 2 teaspoons of sea salt and the cubed potatoes and simmer until the potatoes are nearly tender, but still underdone.
3 - Add carrots and simmer for 3 minutes more. The potatoes should be just tender and the carrots tender-crisp.
4 - Place the potatoes and carrots into a large colander, run cold water over them to prevent them from cooking more and drain well.
5 - Sprinkle the remaining 1 teaspoon of salt over the cooked vegetables and toss the mix evenly. Let cool to room temperature.
6 - While the vegetables are cooling, in a large bowl combine the onion, radishes, lettuce, parsley and dill.
7 - In a small bowl combine the mayonnaise, vinegar, umeboshi vinegar and pepper.
8 - Toss the cooked vegetables with the raw vegetables. Add the dressing and toss well to coat. Chill slightly before serving.
SERVES: 8 to 10
Cooking time: 30 minutes
Preparation: 25 minutes
|
