Japanese Potato Salad

1. Peel and cut potatoes into 1-inch pieces. Put them into a pot then fill with enough water to cover all the potatoes. Boil until potatoes are soft, about 15 minutes. Insert a fork to test.

2. At the same time, place two eggs in a separate pot and fill with water. Add some salt (so that it peels easier) and bring to boil. Cook for 15 minutes from the time the water started boiling. Or use your preferred method for hard boiling eggs. If you can, use eggs that aren’t brand new (4-5 days old) as fresh eggs are a nightmare to peel. When 15 minutes are up, quickly transfer eggs out of the boiling water into a bowl and fill with tap water. Peel immediately and slice them up. No need to mash yet. We’ll mash them all together later.

3. When potatoes are done, pour away all the water and put the pot (with the potatoes still in it) back on the stove on medium heat. Heat to evaporate away the rest of the moisture, about 30 seconds. Be careful not to burn the pot. Remove pot from heat. Transfer the potatoes into a large bowl and set aside.

4. Add the carrots into the same pot and fill with enough water to cover them fully. Boil for 5 minutes, until carrots are cooked but still crunchy. Drain and set aside.

5. Using a whisk, mash the potatoes but leave some chunks for bite. Add the salt, mixed vegetables, cooked carrots, cucumber, mayonnaise and black pepper, and mix well.

6. Add the sliced egg and mash them up in the same bowl. Don’t mash them too fine. Add the sugar and mix everything together.

7. Chill in the fridge until ready to serve. I put it in the freezer and it was cold and nice in less than half the time!

I adapted this fabulous Potato Salad recipe from Just One Cookbook.