Potato Salad with Bacon and Bonito Flakes
Salads • Author's
Description
A recipe from Jessica Smith, concept chef at 'The Ramen House'. This is a family recipe from Jessica Smith's family, wife of restaurateur David Johnson. This is how her mother prepares the salad in Nagano, and Jessica believes that it originally stems from a Russian salad, a variation of Olivier. Although Chef Alex Miller has adapted the recipe slightly, it still retains echoes of a holiday salad along with Asian influences.
Ingredients
- Potato 20 oz
- Semi-Smoked Sausage 0 oz
- Pickled Cauliflower 5 oz
- Onion 0 oz
- Carrot 0 oz
- Chicken Egg 3 pieces
- Mayonnaise 10 oz
- Garlic 0 oz
- Mizukan Sauce 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Soy Sauce to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the potatoes and boil them whole in salted water until tender. Cut them in half to release excess steam.
Step 2
Cut the bacon into small strips and lightly fry it over low heat — the bacon should become crispy on the outside while remaining soft on the inside.
Step 3
Slice the cucumbers into thin rounds, sprinkle with salt, and then squeeze them well (you can place them between two sheets of paper towel and gently roll a rolling pin over them).
Step 4
Boil the carrots until tender, then slice them into thin half-moons. Cut the onion into thin strips.
Step 5
Place the potatoes and boiled eggs in a bowl and mash them with a potato masher. Then, using your fingers, sift through the mixture while mixing and breaking up any large pieces. The result should have a porridge-like consistency.
Step 6
Prepare the aioli sauce. In a blender, combine 70 grams of mayonnaise with garlic, Mitsukan (a type of rice vinegar), soy sauce, and lemon juice. Add freshly ground pepper to taste.
Step 7
Prepare the dressing. Place 150 grams of mayonnaise in a bowl, add 1 tablespoon of aioli sauce, and mix well (the remaining aioli can be used in other salads, such as shrimp salad).
Step 8
In a serving dish, combine the mashed potatoes with the egg, bacon, carrots, and onion. Dress with mayonnaise mixed with aioli. Top the salad with shavings of tuna.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!