Sukiyaki Potato Salad

Wash but do not peel the potatoes, boil them until they are cooked, rinse in cold water, peel and cut into large pieces. Peel and finely chop the onions while the potatoes are cooking. Wash and peel the carrots. Wash, halve and core the cucumber. Cut the carrots and cucumber into fine strips with a vegetable slicer. Mix the vegetables, Sukiyaki stir-fry sauce, salad cream and pepper with the potatoes while they are still warm. Add seasoning if necessary and arrange in a dish.

Tip:
This Sukiyaki Potato Salad is suitable as a main course and as a side dish for grilled fish, meat and poultry.

Preparation time: 45 mins
Per portion: 1316 kJ / 314 kcal