Potato salad -
- 2 medium potatoes
- 1 carrot
- 1 can sweet corn
- 1 cup Japanese mayonnaise
- 1 tablespoon whole grain mustard
- 1 teaspoon salt
- Some coarsely ground black pepper
- 2 hard boiled eggs (optional)
Peel the potatoes and carrot, cut into large size pieces then steam for 45 to 55 minutes depending on how soft and fluffy you want the potatoes to be.
If using fresh corn kernels, add them to the steamer towards the end and cook for about 8 minutes. If using canned corn, drain well and set aside for later use.
Once ready, cool down and let the steamy moisture evaporates before handling. Cut the potatoes and carrot into smaller pieces. I intentionally keep the potatoes in larger chunks for a heartier bite. Transfer the potatoes, carrot, corn, and perhaps other ingredients of your liking to a big bowl.
Mix together Japanese mayonnaise and mustard in a smaller container first then pour onto the prepared ingredients. Fold and mix well. If using hard boiled eggs, chop them into smaller pieces and mix in towards the end.
Sprinkle with coarsely ground black pepper before serving.
This salad can be an afternoon snack, a simple side dish, or even as a sandwich filling. The best part? Easy cleaning since only steaming, chopping, and mixing are involved.
Other no fuss cooking recipes:
- Baby arugula salad with store bought marinated octopus
- Scallop salad with simple shiso dressing
- Quick fix meal - instant udon with mentaiko, panko, and grated Parmigiano Reggiano
- A totally doable fancy appetizer - scallops sashimi with kumquat juice, shiso, Fleur De Sel
- Lettuce and prosciutto salad with poached egg