T loves potato salad, this is one of the dishes that he would order when we dine in middle range Japanese restaurants. I tried to recreate the potato salad we had in a restaurant, it tasted so good that T urged me to photograph and share the recipe here. I was reluctant as the presentation was not up to my standard.
By the way, the is always "sneak preview" in My Kitchen. I like to let T taste the food before it is presented on the dining table. For John, I scooped some out before adding in pickled cucumber and carrot, to prevent possible choking hazards. I didn't weigh or measure the ingredients, so for this recipe try to cook by eyes ya.
6 baby potatoes, cooked and mashed briefly
2 tbsp Japanese Mayonnaise
1 tbsp canned Tuna, drained (I used flakes in oil)
Pickled vegetables, chopped
Fried Anchovies, crushed (optional)
- In a large mixing bowl, combine all ingredients except fried anchovies. Mix well.
- Transfer salad onto a serving plate, sprinkle fried anchovies (or something crispy) over the top and garnish.
- Serve as side dish.
This is a scheduled post, I am so busy... busy... like a busy bee!