Great for home parties! Two classic salad recipes that disappear in an instant and are loved by everyone

Hello. I am Ayumi Nakaganji, a chef.

Before we know it, there will be only a few more days left of this year. Many people will be having home parties over the New Year period to thank themselves for their hard work.

When hosting a meal with many people, the most difficult thing is probably deciding the menu.

If you're in a situation where you've decided on the main dish but can't decide on the other dishes, one solution is to stick to simple side dishes and go with everyone's favorite classic menu items.

So, this time we will introduce you to a classic salad recipe that is perfect for a home party. With just a few simple tips, it will turn out delicious, so please try it out.

1: A few tips to improve the taste of potato salad, a dish kids will love too!

Everyone loves potato salad, and no matter what, it's always a hit. Even kids gobble it down.

You can eat it as it is, or spread it on bread.

Image: Ayumi Chuganji

[Ingredients] (Easy to make amount: about 4 servings)
Potatoes...250g
Boiled egg...1
Ham...5 slices
Cucumber・・・1/2
Onion・・・1/4
Carrot・・・1/3
Seasoned vinegar (sushi vinegar is also OK) ... 1 tablespoon
A. Consomme (granules) - 2 pinches
A. Mayonnaise・・・3 to 4 tablespoons
A Mustard (optional) - appropriate amount
A Sugar... 2 pinches
Salt and pepper...to taste
Black pepper...appropriate amount

<How to make>

(1) Thoroughly wash the potatoes, place them in a pot with the skins on, pour in enough water to cover them (not included in the recipe), and boil over medium heat until soft. Cut the carrots into chrysanthemum-shape slices, place them in a heat-resistant container, lightly cover with plastic wrap, and microwave at 600W for about 60-90 seconds. Slice the cucumber into rings and the onion into thin slices, rub with salt, rinse quickly with water, and squeeze out the water. Cut the ham into thin strips.

(2) Peel the boiled potatoes while they are still hot, mash them with a potato masher, and coat them thoroughly in the seasoned vinegar. Season with salt and pepper.

(3) Once (2) has cooled, add the mashed boiled eggs, carrots, cucumbers, onions, ham, and ingredients A and mix. Season with salt and pepper.

(4) Place in a bowl and sprinkle with black pepper.

The key is to season the hot potatoes well, so the flavor doesn't get diluted and the dish turns out even more delicious.

Personally, I like my carrots to still have a little bit of crunch to them.

It's also delicious if you add some macaroni. It adds volume and the macaroni doesn't get dry, which is one of my favorite features. If you have a little bit of leftover macaroni, try adding it to your end-of-year cleaning.

2: A huge amount of daikon disappears in an instant! "Crunchy Daikon Salad"

It's the season when radishes are sweet and juicy, so we recommend the classic radish salad.

No need to buy dressing! Just use what you have in the fridge.

This time, we're combining noodle soup and yuzu pepper. The tanginess of the yuzu pepper is addictive and delicious for adults. A simple salad is the perfect palate cleanser.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Daikon radish・・・5cm (sliced)
Ham...4 slices
Shiso leaves・・・4 pieces
A Noodle soup (2x concentrated)...2 tablespoons
A Rice oil (salad oil is also acceptable)...1/2 tablespoon
A Yuzu kosho (yuzu pepper)・・・1/4 teaspoon (adjust to taste)
White sesame seeds・・・1/2 tablespoon

<How to make>

(1) Peel the daikon radish, slice it thinly along the grain, and then cut it into julienne strips. Shred the shiso leaves and soak them together with the daikon radish in cold water for 5 minutes. Cut the ham in half and cut it into thin strips.

(2) Thoroughly drain the daikon and shiso leaves, mix with the ham and serve in a bowl.

(3) Just before serving, sprinkle crushed white sesame seeds over the top. Mix A together and sprinkle on top.

It is recommended to use the top part of the radish for salads, as it is juicy and sweet.

Crisply shredded daikon radish is delicious enough on its own. You can cut the shreds to any width you like. If you're not confident in cutting by hand, you can of course use a slicer. Chilling thoroughly in cold water will give it a crisp texture. If you're not going to eat it right away, drain the water and store it in a plastic bag with air. This will help it stay crisp.

Other recommended dressing combinations include ponzu sauce, ginger juice, and sesame oil.

How was it?　 Please give it a try. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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#Homemade meal　#cooking
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