Japanese Potato Salad

INGREDIENTS

2 potatoes

1 carrot

1 cucumber

2 eggs (boiled)

6 Tbs Japanese Mayonnaise

Salt

Pepper

Vinegar

PREPARATION

1. Peel and cut the potatoes in 2 cm squares. Wash them with water.

2. Fill the saucepan with water and bring to boil. Add 1 tsp of salt, mix well. Then incorporate the potatoes. Cook until soft. It is roughly 15 minutes. Remove water and cook for 1 more minute. Put aside and cool down.

3. Peel and cut the carrots in small Julien. Cut the cucumber in thin slices. Massage the cucumber and carrots in a bowl with salt. Set aside.

4. Dice the boil egg and set aside.

5. Wash the cucumber and carrots and Pat dry.

6. In a large bowl add 2-3 tsp of vinegar then mash the potatoes.Do not over mash and leave some chunks. Taste it and add more vinegar if it is not to your liking.

7. Add the vegetables, egg and mayonnaise to the potatoes and mix. Add a pinch of Black pepper to taste