Potato salad is a simple and very common side dish for many cultures! American potato salad tastes much different from Japanese or German styles because of the different ingredients and seasonings that are made with it.
Although potato salad with abalone is not a traditional side, we wanted to show how versatile our Wild Abalone can be by incorporating them into simple dishes! You can replace most potato salad protein sources with our abalone to make it an upgraded and unique plate for you and your guests!
1 Can Calmex Wild Abalone
2-4 Yukon Gold or Russet Potatoes (or any potatoes you have around the house)
2 Persian cucumbers
1 Can of Corn
1 Tablespoon Soy Sauce
2 Tablespoons of Japanese Mayo
Start by boiling hot water with a sprinkle of salt for added flavor.
Wash and peel the potatoes of your choice and add to the boiling water for about 15 minutes.
While potatoes are boiling, drain and wash corn and cut cucumbers and carrots into small bite-size slices or cubes. Sprinkle salt on cucumbers and carrots for about 10 minutes so they can absorb the sodium and be sure to rinse and drain them afterward. Set aside.
Open your Calmex Wild Abalone and dice into squares and also cut some slices for added toppings.
Use a fork to check if the potatoes are boiled completely through. The fork should easily pierce through each one. If not, keep boiling until softened.
In 1 large bowl add your potatoes and mash them until there are no large chunks. Leave aside to cool for a few minutes.