Japanese Potato Salad

Step 1: Boil the potatoes in their skins until just tender. Once potatoes have come to a boil, add carrot (unpeeled) and egg.

Step 2: In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little kosher salt and let sit for about 10 minutes, until they exude their juices. Squeeze firmly to get rid of the juices.

Step 3: When potatoes are done, immediately put egg in ice water, set aside. Drain potatoes and peel while still hot, along with carrot. Hold them in a folded paper towel so you don't burn yourself. Loosely smash the potatoes and shred the carrot. Mix in a little salt and pepper and leave to cool. Peel the hard boiled egg and finely chop.

Step 4: Once potatoes have come to room temperature, add cucumber, onion and egg and stir in mayonnaise. Taste and adjust seasoning. Cover with plastic wrap and cool in fridge for a couple of hours at least.

Step 5: Note: The original recipe says the ideal mayo to use is a Japanese one. Next best would be to make your own, using a flavor-neutral vegetable oil such as canola or extra light olive oil. Otherwise any commercial mayo will do, as long as it's not too heavy on the vinegar flavor. Salad cream such as Miracle Whip should not be used.