Japanese Potato Salad

Ingredients

• Potatoes, peeled and cubed400 g
• Cucumber, thinly sliced80 g
• Carrot, thin half-moons60 g
• Pasteurized mayonnaise3 tbsp
• Rice vinegar1 tsp
• Salt2 g

Method

1. Put potatoes in a pan, cover with water and simmer for 15–18 minutes; add carrot for the final 4 minutes.
2. Sprinkle cucumber with half the salt and leave 5 minutes, then squeeze dry.
3. Drain cooked potatoes and carrot; roughly mash potatoes and let the mixture cool to room temperature.
4. Fold in cucumber, mayonnaise, vinegar and remaining salt; refrigerate promptly until serving.

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