TtoE Potato Salad

About six days a week, I prepare meals at home. Pre-pandemic, sometimes it was a chore to shop and cook. But now, I'm finding it a source of stimulation as I research recipes, experiment with ingredients and techniques, and just enjoy slower food.

A lot of prepared foods I no longer buy and instead prepare from scratch. The results? More flavor, less packaging, and lower cost. 



These lovely Hokkaido-grown potatoes were discounted to 100 yen as 見切り品 mikirihin, closed-out items at my local supermarket. Don't turn your nose up at these cheapies. They're often good quality, but simply the last of the stock. The potatoes were covered in a layer of rich, dark soil, so I scrubbed them well.

I like my potatoes with their skin on. Is this good for you? After some research, I learned that yes, potato skins have a lot of nutrition.

A favorite 100 yen kitchen gadget I use is a julienne peeler which I used to make matchstick carrots. I thinly sliced cucumber and diced a hardboiled egg. The dressing is simple - in a little bowl, I blended a tablespoon of rice vinegar, a dash each of ponzu and shoyu, and a teaspoon of karashi mustard powder. And then dosed it with lots of mayonnaise.

When I want some variation, I swap yuzukosho for the karashi mustard powder. Depending on what's in the fridge, I might add chopped nila or even chopped onions.

What do you put in your potato salad?