Salads in Pyrex Bowls

Whenever I see Pyrex bowls, one with vintage patterns, I always think of a Japanese potato salad. When I was a child living in Japan, my grandmother would make me her delicious potato salad and put it in her Pyrex bowl. Unfortunately I don’t have her vintage Pyrex but I saw these revival bowls a few years back, and I had to have them so I can make my own hearty salads.

French Celery Root Salad

I found a fantastic organic celery root at my local store and decided to make French celery root salad as well. When I was studying abroad in Paris, I discovered this salad and I liked it so much I used to eat it almost daily and could not get enough of it.

What I like about this salad is the crunchiness of Celeriac and its refreshing, herby lemony flavor. It makes a very healthy salad too since it’s full of fiber and vitamin C, K and B6. Celery root salad is easy to make, the only some what time consuming part is shredding this hard root. You can shred this in a food processor, but I used a manual shredder so it took bit more time. I also wanted to add an additional flavor and added a bit of curry powder which I think goes really well with the herby flavor of this root.

Japanese Potato Salad

Japanese potato salad on the other hand is more time consuming to make, but you get load of veggies, ham, chopped hard boiled eggs that adds so much texture and flavor. With this potato salad, I like to keep the texture of potatoes as well, so I don’t mash the potatoes as it’s normally done in Japan.

Important thing to remember in making this potato salad is how you prepare cucumbers and onions to avoid a watery potato salad. You need to first salt the vegetables and later, wash it thoroughly with water. Salt will bring out excess moisture from the vegetables and that will make it easy to squeeze out all the water. Draining extra moisture from onions will also take out most of the raw onion flavor that turns off most people.

Adding Greek Yogurt and Dijon Mustard to Salads

Japanese potato salad and French celery root salad are filling and can be bit heavy because traditionally both salads use ample amount of mayonnaise. As much as I like mayonnaise, especially Japanese Kewpie mayonnaise, to have two salads with mayonnaise can be too much in one sitting, so for both I used my all time favorite substitute, non-fat Greek yogurt and a Dijon mustard. In the recipe, you’ll notice I’m still using 2 tablespoons of Japanese mayonnaise in the potato salad but by adding 1/2 cup of the yogurt you get the creaminess and the richness but not the extra fat. For the celery salad, I just omitted the mayonnaise altogether and to be honest, with the combination of other flavors Dijon mustard, sugar and curry powder, there was nothing amiss.

Japanese Potato Salad

Prep Time30 minutes
Cook Time25 minutes

Ingredients

  • 2 medium white potatoes
  • 3 persian cucumbers (If you have Japanese cucumbers use 1½) thinly sliced crosswise
  • 2 medium carrots
  • 5 eggs
  • 3 thinly sliced ham, chopped into ½ inch pieces
  • ¼ small yellow onion thinly sliced
  • 2 tbsp japanese mayonnaise
  • 1 tbsp dijon mustard (whole grain)
  • ½ cup non-fat greek yogurt
  • tsp sugar
  • 1 tbsp apple cider vinegar
  • salt and pepper to taste

Instructions

  • Boil eggs for approximately 7 minutes. Take off heat and pour cold water. Once eggs are cooled, peel the shells and rough chop the eggs and set it aside.
  • Peel potatoes and carrots, cut them in half. Boil potatoes and carrots for 20 -25 minutes or until soft. When done set aside to cool. Once cooled, cut potatoes into 1 inch pieces. Cut carrots in half moon pieces.
  • While vegetables are boiling, in a small bowl, combine sliced onions and cucumbers. Add 2 tsp of salt to the vegetables. Mix in the salt and set it aside for 10-15 minutes. Rinse vegetables with water, take vegetables in your hands and squeeze out the water. Once water is squeezed out, set it aside.
  • Place potatoes in a medium salad bowl. Add Japanese mayonnaise, dijon mustard, salt, pepper and mix well with potatoes. Next add sliced carrots, cucumber onion mixture, and chopped ham. Add greek yogurt, sugar, apple cider vinegar and mix well.
  • Add chopped eggs and fold the chopped eggs gently into the salad. Sprinkle fresh ground pepper on top of salad. Refrigerate or serve immediately.

French Celery Root Salad

Prep Time15 minutes

Ingredients

  • 1 celery root
  • ½ fresh lemon
  • ½ cup non-fat greek yogurt
  • 2 tsp dijon mustard
  • ½ tsp curry powder
  • 1 tsp sugar
  • salt and pepper to taste
  • chopped fresh parsley or dried parsley

Instructions

  • Peel celery root and shred the root.
  • In a small bowl, combine yogurt, dijon mustard, sugar and curry powder.
  • In a small salad bowl, add shredded celery root and squeeze half a lemon. Add 2 to the salad bowl, salt and mix the ingredients. Add some fresh ground pepper, fresh parsley or dried parsley on top.
 

4 Comments

  1. Pingback: Penne Pasta with Smoked Salmon – Cupboard Diaries

  2. Pingback: Watercress and Pickled Beets Salad – Cupboard Diaries

  3. Pingback: Swordfish Tandoori Skewers – Cupboard Diaries

  4. Pingback: Apple Cider Vinegar – Cupboard Diaries

Leave a Comment

Your email address will not be published.

Recipe Rating




*