〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・

Delight your senses with the impeccable pairing of potatoes and Sujiaonori. The velvety smooth texture of potatoes combined with the rich aroma of Sujiaonori transports you to a realm of pure bliss.

Simply sprinkle it on top as a finishing touch, or mix it into your favorite potato salad for an extra flavor boost. Elevate the classic potato salad, a staple of home cooking, into a culinary masterpiece!

〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・

Ingredients (for 2-3 people):

・ Suji-Aonori: Plenty of your favorite amount
・ Potato (middle): 4
・ Carrot: 1/3
・ Onion: 1/3
・ Cucumber: 50g
・ Roastham: 4 pieces
・ Tuna can: 1 can (70g)

・ Mayonnaise: 100g
・ Rice vinegar (favorite vinegar is acceptable): 1 tbsp
・ Lemon juice: 1/8 pieces
・ Salt / black pepper: Appropriate amount

 How to:

1. Once the potatoes are washed well, put them in a heat -resistant dish with skin, wrap, and heat in a range (600W) for about 8 minutes.
2. Once cooked, carefully peel the hot potatoes and lightly chop them with a kitchen knife. Transfer them to a bowl and mash them using the back of a cup or a potato masher.
3. Season the mashed potatoes with salt, pepper, and a splash of vinegar. Mix well to incorporate the seasonings evenly.
4. Peel the ginseng, wrap it lightly, and heat it in the microwave for about 1 to 2 minutes until it becomes slightly chewy. Then, slice it into bite-sized pieces.
5. Slice the onions and soak them in water. Salt the cucumber and let it sit. Once desired taste is achieved, squeeze out excess water from the cucumber.
6. Once the potatoes are mashed to a coarse texture, add all the ingredients, including mayonnaise and black pepper, to the bowl. Mix thoroughly to combine.
7. Taste the mixture and adjust the seasoning to your preference, adding more salt or vinegar if needed. Allow the potato salad to cool in the refrigerator before serving. Just before serving, sprinkle extra Sujiaonori on top for an added burst of flavor. Enjoy!