About the Recipe
This salad is a play on the classic potato salad. Instead of savoury flavours, this dish is seasoned to enhance the flavour of the sweet potato. I've always found this to be a favourite with children who might otherwise struggle to eat a salad dish that's put in front of them. I use Kewpie brand Japanese mayo here but any light mayo should make a good substitute.
Ingredients
370g sweet potato
80g cucumber
50g yellow pepper
40g frozen peas
40g raisins
5 tbsp kewpie mayonnaise*
a little pepper
1/2 tsp salt
some chopped chives for topping (optional)
*if you can't find kewpie mayonnaise, you can substitute another brand
Preparation
peel and cut the sweet potato into bite sized pieces
quarter the cucumber lengthways, remove the seeds (this will prevent the salad from becoming watery) & slice thinly, then sprinkle 1/2 tsp of the salt over the cucumber. mix and set aside for 10 mins
cut and finely slice the pepper
put 3-4 cm of water in a pan, immerse the sweet potatoes, boil for 8-10 mins or until softened, then drain
in a smaller pan, bring 2-3 cm of water to the boil, then add & boil the peas for 3 mins
mash the sweet potato lightly in a bowl (you don’t want a puree, little bits and pieces of potato left in the mash is fine)
add the peas, pepper & raisins
using your hand, squeeze any excess water from the cucumber and add to the bowl
add the pepper & mayonnaise and mix together well
sprinkle with the chopped chives (optional)