Japanese Potato Salad

Step 1: Toss the cucumber and onion in a little salt and drain for 15 minutes; Rinse off the salt and dry on paper towel.

Step 2: Bring a small saucepan of water to the boil and boil the eggs for 8 minutes; Transfer the eggs into iced water to stop the cooking process. Peel and roughly chop the eggs.

Step 3: Peel and half the potatoes & place them into a large microwave-proof bowl and place a plate that is smaller than the bowl directly on top of the potatoes (this will allow steam to escape around the sides) & microwave for 8- 10 minutes. Carefully remove the plate (it will be very hot) and roughly mash the potatoes with a masher, seasoning with salt and white pepper. Allow to cool uncovered for about 5 minutes.

Step 4: Place the carrot into a small microwave-proof bowl and microwave for 3 minutes.

Step 5: While the potatoes are still warm (but not steaming), add the vinegar, mayonnaise, cucumber, onion, carrot and egg to the potato and whip vigorously together; taste and adjust the seasoning if needed.

Step 6: Spoon the potato salad out and into a serving bowl and garnish with chives.

Step 7: Note: This Potato salad is at its best when served immediately, or within a few hours.

Step 8: Adam's Tip: Cooking potatoes in the microwave might seem a little odd, but if they are to be mashed, or served cold or at room temperature, adding a lot of water can make them gluggy. Using a microwave helps prevent that.