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4
out of 5
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Was a hit!,
December 5, 2007
By mamatrek
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"I made this recipe for my office's "progressive luncheon". Everyone said they especially loved the texture of this potato salad. Most Japanese folks make it so that it has a creamy mashed potato texture. I would also suggest, if you can, to go shopping at a Japanese or Oriental food store for the Mirin rice wine vinegar, and get the Japanese style mayonaise. It also has an unusual texture, somehow creamier than American mayo, and a rather distinct taste. Enjoy!"
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23 of 25 people found this review helpful.
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