The original recipe calls for regular chicken eggs, but we had a surplus of quail eggs that week since my mum bought them for making the gingko barley 糖水 tong sui dessert.
Everyone loved this potato salad - light, delicious and easy to make! It goes really well with roasted meat.
A big hit with the whole family.
Happy snapper :)
Japanese Potato Salad
Recipe by Baby Sumo, adapted from Japanese Bible
Preparation time: 15 minutes
Cooking time: 20 minutes
500g large potatoes, peeled and quartered
1 Japanese cucumber
1 medium red onion, peeled
1/2 tsp salt
2/3 cup Japanese mayonnaise
6 quail egg, boiled, peeled and halved
Ground white pepper
1. Boil the potatoes in a saucepan filled with salted water over medium high heat. Cook for about 15-20 minutes, until the potatoes are tender. Drain and place the potatoes in a large bowl. Lightly crush with a fork to break up a little.
2. Halve the onion and then slice very thinly. Place onion slices in a bowl and cover with water. Set aside for 10 minutes, this is to remove any bitterness. Drain onions and set aside.
3. Peel the cucumber alternately lengthwise, then cut in half. Cut into 5mm slices. Sprinkle with salt and leave for 2 minutes, then squeeze out any excess moisture.
4. Add the mayonnaise, onion and cucumber to the potatoes while they're still warm and gently mix to combine. Season with white pepper then top with the quail egg.
Note: I use Kewpie Japanese mayonnaise. You can also replace quail egg with 2 chicken eggs.
You can check out my other cold potato salad recipe with bacon and egg here.
* I am also submitting this post to "Cook-Your-Books #22" hosted by Joyce .
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)