The Nadia original has been rebalanced into a proper family main: substantially more sausage and bacon, enough potato to stay generous, restrained salty seasoning, and just enough mayonnaise to bind. Aim for browned edges, smoky meat and potatoes that stay intact rather than turning soft or creamy.
Ingredients
700g Potatoes
300g Sausages
120g Bacon
1 large Onion
2 1/2 osaji mayonaise
1 1/2 kosaji Granulated consomme
Course black pepper
Salt
Whole-grain / german style mustard
Preparation
1. Cut potatoes into even 3–4cm chunks. Slice onion into 1cm wedges. Cut sausages on the diagonal into 2–3 pieces each; cut bacon into 2–3cm pieces.
2. Microwave the potatoes, covered loosely, at 600W for about 8–10 minutes, stirring once halfway through. They should be almost tender but still firm enough to hold their shape.
Steps
1. Start the bacon and onion. Set your largest frying pan over medium heat. Cook the bacon for 2–3 minutes until some fat renders and the edges start to color. Add the onion and 1 osaji mayonnaise; cook 3–4 minutes until softened and lightly golden.
2. Brown the sausages. Add the sausages and let them sit against the pan before tossing. Cook about 4 minutes, turning as needed, until several cut sides are deeply golden.
3. Add the potatoes. Add the microwaved potatoes and remaining 1½ osaji mayonnaise. Toss gently, then spread out. Cook 5–7 minutes, turning only occasionally, until the potatoes develop browned patches without breaking apart.
4. Season carefully. Sprinkle over 1½ kosaji consommé and plenty of coarse black pepper. Toss gently for 1–2 minutes so the seasoning coats everything.
5. Taste before salting. Taste potato together with bacon or sausage. Add salt only if the pan truly needs it; it may need none.
6. Serve hot. Finish with another crack of black pepper and serve mustard on the side so everyone can add as much or as little as they like.text
Source & Adoption Notes
• Nadia original: about 450g potatoes, 100g sausage, 50g bacon, 1/2 onion, 1½ osaji mayonnaise and 1 kosaji consommé.
• Tamagawa Salad adaptation: 700g potatoes, 300g sausage and 120g bacon. Consommé is intentionally held to 1½ kosaji; salt is added only after tasting. Mustard is a Tamagawa Salad serving suggestion, not part of the original recipe.
Tamagawa Salad 