Potato and carrot salad recipe
Potato salad recipes can be found in various countries around the world, and particularly in Japanese cuisine!
poteto salada", or potato salad, is a popular side dish, as well as in sandwiches and bentos. As in the American version, the potatoes are mashed almost to a paste - but not quite.
This salad recipe is simple and delicious, requiring few ingredients and little time to prepare.
Clémence Sahuc
- Prep Time
- 15 minutes
- Servings
- 4 portions
- Category
- Savoury, vegetarian, starter, salad
Ingredients
- 1 carrot
- 4 potatoes
- 2 tbsp. mayonnaise
- Salt and pepper
Directions
- Peel the potatoes and carrots. Cook them in a pot of boiling water for 15 to 20 minutes. To check if the potatoes are cooked through, prick them with a knife: they should be melting. The carrots should remain slightly crunchy.
- Drain the potatoes and carrots. Coarsely mash the potatoes with a fork or potato masher. Cut the carrots into slices or small pieces, as you prefer.
- In a large salad bowl, mix the mayonnaise with salt and pepper. Add the vegetables and mix gently to coat the potatoes and carrots with the sauce.
- You can refrigerate this salad for 30 minutes to keep it fresh. Perfect as an accompaniment to grilled meats or fish dishes.
