My family's mayonnaise-free potato salad, with a bonus

With the recent diet boom, mayonnaise has become a bit of a villain.
I personally don't see the harm in a little mayonnaise, but we hardly ever use it in our house.
The potato salad I'm introducing today doesn't use any mayonnaise at all. It still turns out to be a very delicious potato salad, so please take a look.

<Ingredients>

Potatoes

Carrot

Onion

<Seasonings>

Salt: about 1 teaspoon

Consommé: a little

Yogurt: about 1 cup

Heavy cream: a little

Soy milk: a little

Powdered cheese: a generous amount

<Instructions>

1. Peel the potatoes with a peeler

2. Cut them into pieces about 3 cm square

3. Steam for 10 minutes

4. Peel the carrots in the same way, slice them thinly, and steam them as well

5. Once they have cooled down, mince them

6. Mince the onion

7. Mash the potatoes coarsely

8. Combine with the minced carrots and onions

9. Add the seasonings and mix well

<Tips>

1. Danshaku potatoes are nice and fluffy, but my wife prefers May Queen potatoes, so that's what we use.

2. If they are too big, they won't cook through and will be hard to mash. If they are too small, they will become too soft and won't taste good. About 3 cm square is just right.

3. It is convenient to keep pre-steamed potatoes and carrots in a container in the fridge to use for various dishes.

4. Both are definitely better steamed than boiled. This way, the umami and nutrients don't escape. If you do boil them, please use the cooking water for soup or something similar.

5. The ratio is about 4 parts potato to 2 parts onion to 1 part carrot. Please combine them in your preferred ratio.

6. The texture is better if you don't mash the potatoes too much and leave some chunks.

7. The most important point is the yogurt.

8. Since yogurt alone is too light, I add heavy cream for smoothness, soy milk for richness and depth, and grated cheese for flavor and umami.

9. It is also delicious if you add shredded cucumber or thinly sliced ham to your liking.

10. Adding finely chopped white onion increases the crunchiness.

Please give it a try.

<Bonus: Tartar sauce>

If you use the exact same method but replace the potatoes with boiled eggs, you will have tartar sauce. Adding finely chopped pickles or similar ingredients makes it even more authentic.

Please try this as well if you like.

Thank you for reading. If you enjoyed this, please like and follow. I look forward to sharing more with you.

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