This is actually "potato salad"! Two gorgeous and delicious salad recipes that are great for home parties

Hello. I am Ayumi Nakaganji, a chef.

It feels like spring already. The weather has been going from cold to warm.

The food we see is fresh and bright green, making it feel more spring-like.

This time, we will introduce a salad recipe that uses seasonal spring vegetables and looks like spring. If you remember it, it will be a big hit at home parties.

1: Everyone's favorite salad! "Hassaku Carrot Rapée"

Everyone loves carrot rappe. I received some spring carrots from a family that has a lot of hassaku oranges in their garden, so I made a rappe with them. The cumin seeds that pop in your mouth are a nice accent.

It is also recommended as a palate cleanser after meat dishes, or spread on toasted bread.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Carrot・・・1 piece
Hassaku orange...1
Salt...1/4 teaspoon
A Sugar・・・1/2 to 1 teaspoon
A White wine vinegar...2 teaspoons
A Olive oil...3 tablespoons
A Black pepper... appropriate amount
Cumin seeds...1/4 teaspoon

<How to make>

(1) Cut the carrots into thin strips using a knife or a julienne strip (you can also use a julienne strip). Sprinkle salt on the carrots and let sit for a while. Dry roast the cumin seeds in a frying pan.

(2) Cut off the top and bottom of the hassaku oranges, and cut off the skin by running a knife from top to bottom along the skin (see photo). Run the blade of the knife along the thin skin, separating each bunch of fruit, and then divide each bunch into two. Squeeze the juice from the thin skin into a bowl.

Image: Ayumi Chuganji

(3) Squeeze the water out of the carrots (1) thoroughly and place them in the bowl (2). Add A and the cumin seeds and marinate.

(4) Add the hassaku fruits and marinate further, then add salt (not included in the recipe) to taste.

The sweetness of each individual hassaku orange varies, so please adjust the amount of sugar to your liking. If you don't have hassaku oranges, you can use other citrus fruits (mandarins, navel oranges, sweet summer oranges, and other seasonal citrus fruits). If you have parsley, chop it up and add it.

Store in the refrigerator and eat within about 3 days.

2: The texture of the shredded new potatoes is just right! "Crunchy New Potato Salad with Cod Roe and Mayonnaise"

Potato salad isn't just about boiling and mashing! Quickly boil fresh new potatoes and enjoy their crispy texture!

The pink color of Spicy Fish Eggs and the perilla leaves give this dish a spring-like appearance.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
New potatoes (May Queen) - 1 medium size (150g)
A. Mayonnaise...1 tablespoon
A Spicy Fish Eggs (with the skin removed)...1 tablespoon
Shiso leaves・・・2 pieces
Salt and pepper...a little
Vinegar...1 tablespoon

<How to make>

(1) Wash the surface of the new potatoes thoroughly with a scrubbing brush (you can peel the skin if it bothers you), cut them into thin strips and soak them in water. Roughly chop the shiso leaves, soak them in water briefly and drain them.

(2) Add vinegar to 600cc of hot water (not included in the recipe) and boil the new potatoes for 30 seconds to 1 minute (adjust the boiling time depending on the thickness of the julienne). When the potatoes start to become translucent, drain them in a colander and rinse with water.

(3) Wrap (2) in paper and squeeze out all the water.

(4) Combine A in a bowl, add (3) and the shiso leaves, and mix. Season with salt and pepper.

The key to making them delicious is to thoroughly squeeze out all the water from the new potatoes. If any water remains, the flavor will be bland!

Boiling potatoes with vinegar gives them a crisp texture. You can shred them by hand, but a shredder is very convenient.

What did you think? Enjoy the deliciousness of this season and get a head start on spring! (Text by Chuganji Ayumi)
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