ポテトサラダに牛乳 Potato Salad with Milk in It
The translation of this post is shown below.
I don't usually watch TV, I mean, I try not to do so, believing watching TV is a waste of time. However, I can't resist the urge to watch cooking shows, which are a sort of sanctuary for me. I can allow myself to spend time for these shows without feeling guilty. Here's my excuse: recipe books don't help me understand quickly and easily how to cook probably because something is wrong with my brain. On the other hand, moving images on TV enables me to learn effectively how to cut ingredients, how to bake, etc. TV cooking shows are virtual free lessons from professionals. It's a lot more fun than
merely reading cookbooks.
I especially love to watch the show of Reiko Yamamoto, one of the Japanese equivalents of Martha Stewart. I do enjoy "watching" the show. I don't usually cook all the recipes that I learn from TV shows; however, her potato salad recipe looked so nice that I have tried it more than five times since then. What makes it special is to add some milk in it to make it creamy and more delicious. (50ml=1.691 fl oz. milk for 4
potatoes. Please note that Japanese potatoes are smaller than those available in the US, such as russet potatoes. If you use russet, for example, you may want to use less milk.)
Before I had learned this recipe, I would use only mayonnaise and S&P when I make potato salad. I didn't really like the dry texture. I used mayonnaise to make it moist, but was also worried about the amount--too much cholesterol. Ms. Yamaomoto's innovative recipe solved my dilemma! You will be amazed by the taste which will make
you wonder, "Did I get this from a deli?" Now I can say I am a good cook when it comes to potato salad. (I hope so at least.)
My mother, an experienced homemaker, had already invented how to make a moist potato salad by adding some dressing before I learned the milk recipe. Why didn't I know that earlier, having her salad so many times?