Yoshoku potato salad
A Japanese-style smashed potato salad. Read what Jan has to say about potatoes here.
- Peel and quarter the potatoes. Place in a saucepan and cover with cold water. Add salt and bring to the boil on high heat. Reduce to a simmer and cook for about 15 minutes until the potatoes can be pierced with a skewer. Drain and cool.
- Meanwhile, halve the cucumbers lengthwise and slice into 1cm pieces. Place in a bowl and sprinkle with salt. Mix well and stand for 10 minutes. Drain then rinse in cold water. Pat dry.
- Combine the rice vinegar, mayo and mustard in a bowl.
- When the potatoes are cool, roughly mash with a fork or potato masher. Add the cucumbers, carrot, spring onion and eggs. Combine with the mayo mixture. Mix well.