Christmas Tree Potato Salad
ツリー風ポテトサラダ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is the potato salad we serve at preschool in December: the same creamy, gently seasoned salad as always, molded into a small cone and finished with a star-shaped carrot on top. Japanese potato salad is made with mashed potatoes, so it holds a shape well, which is exactly what makes the tree possible. The star carrot is the part the children look for first, and a familiar side dish suddenly becomes a little celebration on the tray. We use egg-free mayonnaise (Mayodore) in this dish.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 60 gpotato
- 13.5 gcarrot
- 18 gcucumber
Seasonings
- 1.8 gvinegar
- 0.2 gsalt
- 9 gegg-free mayonnaise (Mayodore)A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
- 0.2 gsalt
- to tastepepper
About the Japanese ingredients in this recipe
- egg-free mayonnaise (Mayodore) (マヨドレ)
- A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
Directions
- 1
Cut the potatoes into quarter-rounds (ichō-giri) and boil until tender. Drain in a colander, then return them to the pot and stir over the heat, lightly mashing them as you go, to drive off the excess moisture. While the potatoes are still warm, mix in the vinegar and salt to season them.
- 2
Cut out star shapes from the carrot; cut the leftover carrot trimmings into quarter-rounds and boil them along with the stars (or add the trimmings to a soup). Cut the cucumber into half-moons and boil. Rinse each vegetable under running water to cool.
- 3
Squeeze the vegetables from step 2 to remove the excess water, then toss them with the potatoes from step 1, the mayonnaise (egg-free Mayodore), salt, and pepper.
- 4
Shape the salad into a tree (mold the potato salad into a cone) and place a star-shaped carrot on the very top.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 93 kcal | 186 kcal | 93 kcal |
| Protein | 1.4 g | 2.7 g | 1.4 g |
| Fat | 5.3 g | 10.5 g | 5.3 g |
| Carbohydrates | 12.8 g | 25.5 g | 12.8 g |
| Fiber | 6 g | 12 g | 6 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 12 mg | 24 mg | 12 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 324 mg | 648 mg | 324 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 93 kcal | 1.4 g | 5.3 g | 12.8 g | 6 g | 0.6 g | 12 mg | 0.3 mg | 324 mg |
| 1 adult serving | 186 kcal | 2.7 g | 10.5 g | 25.5 g | 12 g | 1.2 g | 24 mg | 0.6 mg | 648 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
