Creamy Japanese Potato Salad

 

Ingredients: (serves 2)

2 large potatoes/3 medium

1/4 cucumber (thinly sliced)

1/4 cup carrot strips/coarsely grated

1 hard boiled egg (roughly chopped)

3 tbsp. Japanese Kewpie mayonnaise

1/2 tsp. vinegar

1/2 tsp. yellow mustard

1 tbsp. sliced spring onion

Salt 

Methods:

1. Place potatoes in a pot, cover with water and season water generously with salt.  Place over high heat and bring to the boil.  Simmer until soft or easily pierced with a knife.
2. While the potatoes are cooking, place the cucumber and carrot in a bowl and sprinkle with 2 dashes of salt.  Mix well and set aside for 10 minutes.  Then gather the vegetables with your hands and gently squeeze and discard any excess liquid.  Place vegetables in a large bowl.
3. Drain the cooked potatoes and allow them to cool slightly.  Use a small knife to peel off and discard the skin.  Cut the peeled potatoes into rough chunks.  Add the potato to the bowl with the cucumber and carrot.
4. Add eggs, mayonnaise, vinegar, mustard and spring onion.  Season with dash of salt.  Mix until well combined.  I use a fork to lightly mashed, so you get part mashed and part chunk of potatoes.
5. Serve as a side dish.

I adapted this recipe from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.