← Nouns Cooking · Japanese

Ingredients

• 600 g floury potatoes (e.g. russet or Maris Piper), peeled and cut into chunks
• 1 small cucumber, thinly sliced
• ½ Carrot, cut into thin quarter-moons
• ¼ Onion, very thinly sliced (optional)
• 2 Eggs, hard-boiled and chopped
• 1 tbsp Rice vinegar
• 6 tbsp Japanese (Kewpie) mayonnaise
• 1 tsp Dijon or Japanese mustard (optional)
• 1 tsp salt, divided
• ¼ tsp white or black pepper

Method

1. Toss the cucumber (and onion, if using) with ½ tsp salt and leave for 10 min, then squeeze out the water firmly.
2. Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 12–15 min until completely tender. Add the carrot for the last 3 min.
3. Drain well, return the potatoes and carrot to the hot pan and shake over low heat for 1 minute to steam off moisture. Mash the potatoes roughly, leaving some chunks, and stir in the vinegar while hot.
4. Let the potatoes cool to room temperature, then fold in the cucumber, egg, mayonnaise, mustard, pepper and salt to taste.
5. Chill for at least 30 min before serving. It keeps for 2–3 days in the fridge.

Tips

• Diced ham is a classic addition (not vegetarian). Sweetcorn adds colour.
• Contains egg (mayonnaise and boiled eggs). Check your mayonnaise is gluten-free if that matters.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan Chopstick Chronicles