ポテトサラダ

今回はポテトサラダをご紹介します。
具はたっぷりめのキュウリとハムですが、いろいろな具を入れてアレンジできます。
塩と酢で下味をつけておくと、重たくなりにくく、時間が経っても味が落ちにくいです。
マヨネーズではなくドレッシングで和えるポテトサラダも美味しいので、またご紹介します。

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ポテトサラダ

材料　3〜４人分

ジャガイモ(メークイン) 4個
キュウリ　3本(好みの量)
ハム　200g(好みの量)
塩
酢(米酢、穀物酢、リンゴ酢、レモンなどの柑橘など、好みのもの) 約大さじ2
マヨネーズ 約大さじ4

※人参を入れる場合には塊のままレンジなどで蒸すと柔らかく火が入ります。

※酸味やマヨネーズの量は個人差があると思いますが、塩が薄いとぼやけた味になりやすいので、具材の方にしっかり目に味をつけておくと、全体的に軽く仕上がります。

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公式アカウント

https://www.youtube.com/@タサン志麻/?sub_confirmation=1

@shimatassin

https://www.instagram.com/shimatassin_officielle
https://x.com/ShimaTassin

Hello everyone, I’m Shima Tassin. Today, I’d like to make potato salad. Let’s get started! Today, I’ll be using the “May Queen” variety of potatoes. First, wash the potatoes. While the potatoes are still wet, wrap them in plastic wrap and steam them in the microwave. Microwave them for 4 minutes, then flip the potatoes over and microwave for an additional 8 minutes. If you have a steamer,
you can steam the potatoes in that as well. It’s better to cook them with the skin on rather than peeling them beforehand. Steaming them with the skin gives them more flavor
compared to boiling. Slice the cucumber using a slicer. Of course, you can slice it by hand as well. You can adjust the amount based on your preference
—use more if you like or just a little. After slicing the cucumber, you can also substitute it with lettuce, bell peppers, or other vegetables. Cut the vegetables into an appropriate size
and sprinkle them with salt. This step with the salt is quite important
for balancing the flavors of the potato salad. Today, I’ll be making the salad
with ham, cucumber, and potatoes. Ham has a strong saltiness, which adds flavor and becomes a nice accent
in the potato salad. It’s better to season the cucumber
slightly stronger than the potatoes. If the potatoes are seasoned too strongly,
the dish can feel heavy, so it’s better to keep the potatoes mild
and season the other ingredients more intensely. This creates a good flavor balance in the salad. Sprinkle a generous pinch of salt on the cucumber, and adjust the seasoning as needed. Let the cucumber sit for a while. The microwave has finished the first 4 minutes, so I’ll check the potatoes and flip them over. They’re still quite firm,
so I’ll microwave them for another 4 minutes. Next, let’s prepare the ham. My family loves ham, so I use a lot, but the amount is up to you. You could also use sausages
or lightly sauteed bacon for a flavorful touch. If you prefer, you can make this dish
entirely vegetarian as well. Since ham contains some moisture,
I’ll pat it dry with a paper towel. Today, I’m using 200 grams of thick-cut ham,
and I’ll use all of it. Cut it into bite-sized cubes, about 2 cm wide. Now that the cucumber has released some water, I’ll check the seasoning before squeezing out the moisture. This step not only removes excess water but also ensures the cucumber is well-seasoned. Squeeze out the moisture gently then taste to make sure it’s properly seasoned. then taste to make sure it’s properly seasoned. If you consider removing cucumbers from the potato salad, the potatoes are seasoned with mayonnaise, so making their flavor stronger
would result in a heavier taste. Therefore, I season the cucumbers more thoroughly and keep the potatoes lightly flavored, as it makes the dish easier to eat. That’s why I prepare it this way. It needs a little more saltiness, so add more salt. Since the potatoes are ready in the microwave, I’ll check their texture. I have 8 minutes total in the microwave right now
( for the potatoes.) They’re still a bit firm,
so I’ll microwave them for another 4 minutes If the microwave window becomes cloudy, it’s a sign that the ingredients are releasing moisture
and cooking through. Keep an eye on the window for this visual cue. The potatoes are not yet perfectly cooked. I’ll check the cucumbers one last time, squeeze out the remaining moisture, and set them aside. By squeezing out the moisture here thoroughly,
you can prevent water from seeping out later. So, make sure to remove the moisture
from the cucumber properly at this stage. If you’d like to add onions, you can wash them quickly
and add them with their crisp texture if you’re eating it right away. However, if you plan to eat it later,
treat the onions like the cucumber: rub them with salt, rinse them quickly with water
to remove the sharpness, and squeeze them thoroughly before adding them. After 12 minutes in the microwave 600w on potatoes. To check if the potatoes are cooked, press the sides of the potato firmly with your fingers. Be careful as it’s hot! I can handle the heat, but you can use a cloth
to press and see if it crushes easily. If it does, they’re cooked through. I microwaved the potatoes for a total of 12 minutes — 4 minutes at a time, repeated three times. Right now, they’re just perfectly cooked. Please adjust the time accordingly. This was done at 600W. Now, take the potatoes out of the microwave and peel them. Ideally, it’s better to let them cool down a little. As the temperature drops, steam collects
between the skin and the potato, making it easier to peel. However, if you leave them to cool completely, the skin’s bitterness and astringency may transfer to the potato. So, it’s best to peel them while they’re still warm. If you peel them while they’re too hot, the steam will escape quickly, and the potatoes might become dry and crumbly. Let them cool slightly before peeling. Now, let’s peel the potatoes. I often use plastic wrap to hold them while peeling. You don’t need to force yourself to hold something hot, but if you happen to touch something hot
and it feels uncomfortable, try shifting the pressure point on your fingers. For example, change where you place the weight
on your fingers. As you let the potatoes sit for a moment, steam forms between the skin and the potato, making the skin easier to peel. Once peeled, lightly season the potatoes with salt
while they’re still warm. If you rely solely on mayonnaise to season the potatoes, it can result in a heavy and sticky texture. Instead, I want to season the potatoes mostly with salt
and use mayonnaise lightly. I’ve added about two pinches of salt. Before adding the mayonnaise,
I’ll also add some acidity to the potatoes. For acidity, you can use lemon juice for a refreshing taste. Rice vinegar or apple cider vinegar also works well. Since we’re using mayonnaise, rice vinegar
or grain vinegar would be a good match. I’m adding about one tablespoon here. The amount of acidity can vary greatly depending on personal preference, so please adjust to your liking After adding the vinegar and salt,
mash the potatoes with a spoon. At the same time,
this helps release the steam from the potatoes. Before adding the mayonnaise,
always taste the potatoes first. I think I’ll add a little more vinegar. Since I have lemon juice, I’ll add that too. In total, I’ve added about two tablespoons of acidity one from rice vinegar and one from lemon juice. Since the other ingredients are seasoned strongly, I’m keeping the potato seasoning mild,
with just a hint of salt and acidity. A taste test reveals a slight salty and sour taste. Once the potatoes are thoroughly mashed
and slightly cooled, add the mayonnaise. I’ve added about four tablespoons of mayonnaise here. Then, taste it again to ensure the balance is right
before mixing in the other ingredients. After quickly combining everything, I’ll plate the potato salad. If you’re planning to eat the potato salad on the same day,
this seasoning is perfect as is. However, if you intend to eat it the next day or later, which can make the salad drier or the flavor less intense. For those planning to enjoy it after the first day, I recommend seasoning it a bit more strongly
from the beginning. When eating it a few days later, taste it first
and consider adjusting the flavors by adding a bit more mayonnaise, salt, or vinegar
to enhance the taste again. As for the ingredients, today I used plenty of cucumber and ham, but you can customize it with whatever you like. For example, you could replace these with fresh ingredients
like lettuce, bell peppers, or carrots. Additionally, incorporating flavorful and salty ingredients
like ham, bacon, sausages, tuna, smoked salmon, or lightly salted and boiled seafood
can add a delicious accent to the salad. For flavor balance, I suggest keeping the potatoes mildly seasoned with a smaller amount of mayonnaise, while giving the other ingredients a more robust seasoning. This contrast in flavors creates depth and prevents the dish from becoming monotonous. And with that, the potato salad is complete! You can find the full recipe details in the description box. Please give it a try, and enjoy! See you next time!