Japanese potato salad

Name: Japanese potato salad
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: ¼ cucumber, thinly sliced into half moons; 1 carrot, peeled and thinly sliced into half moons; ½ tsp fine sea salt; 60 g Kenko Mayonnaise; 3 cornichons, finely chopped; ¼ tsp Shimaya Dashi No Moto stock powder; ½ tsp English or Dijon mustard; ¼ tsp garlic granules (optional); 125 g roast potatoes; 125 g roast vegetables; 40 g cooked ham, cut into 1cm-wide strips; 6 quail’s eggs, boiled, peeled and halved; 20 g pack chives, finely chopped

Ham and leftover veg add colour and contrast, but you can really chuck in anything.

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High fibreSource of protein1 of your 5 a day

Serves2 2 as a main, 4 as a side
CourseMain meal
Prepare30 mins
Cook-
Total time30 mins
Plusstanding

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¼ cucumber, thinly sliced into half moons
1 carrot, peeled and thinly sliced into half moons
½ tsp fine sea salt
60g Kenko Mayonnaise
3 cornichons, finely chopped
¼ tsp Shimaya Dashi No Moto stock powder
½ tsp English or Dijon mustard
¼ tsp garlic granules (optional)
125g roast potatoes
125g roast vegetables
40g cooked ham, cut into 1cm-wide strips
6 quail’s eggs, boiled, peeled and halved
¼ x 20g pack chives, finely chopped

Sprinkle the cucumber and carrot with the salt, then put in a colander for about 30 minutes. Rinse under cold running water, then squeeze out the excess liquid.
Meanwhile, in a bowl, mix the mayo, cornichons, stock powder, mustard, garlic granules (if using) and lots of black pepper. Put the roasties and veg in a bowl, then use a fork to smash them up into little pieces. Add the mayo mixture and keep mixing to break up the potatoes and half mash them into the mayo.
Stir in the cucumber, carrot and ham, then fold in the eggs. Cover and chill for up to 24 hours, if liked. Serve scattered with the chives.

Typical values per serving (for 2) when made using specific products in recipe