Japanese Potato Salad

Ingredients

• 1.8 lbfloury potatoes, peeled and cut into chunks
• 1cucumber, sliced paper-thin
• 1carrots, sliced into thin half-moons
• 1/2red onion, sliced paper-thin
• 3/8 cupkewpie mayonnaise
• 2 tbsprice vinegar
• 1 1/2 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Toss the sliced cucumber, carrot and red onion with half the salt and leave them in a sieve to draw out their water.

2. 2

   Cook the potato chunks in salted water until a knife goes through without resistance, then drain them and return them to the dry pan for a minute to steam off.

3. 3

   Mash the potato roughly with the rice vinegar, the remaining salt and the pepper, leaving plenty of lumps.

4. 4

   Squeeze the salted vegetables dry in your hands and fold them through the cooled potato.

5. 5

   Fold in the mayonnaise a spoonful at a time until the salad is creamy but still holds its shape on a spoon, then chill before serving.