Potato Salad Japanese Style

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This recipe comes from a book called 'harumi's japanese home cooking' by harumi kurihara. i boiled the carrots and potatoes instead of steamed and it worked well. i removed the carrots first as the potatoes need to be boiled longer. i used japanese mayonnaise but i think any type of mayonnaise will work.

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Steps

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Wash the potatoes and carrots but do not peel.

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Place in a hot steamer and cook for about 25 minutes over a medium heat , taking care to top up the water from time to time as needed.

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Prick the vegetables with a toothpick or skewer to see if cooked and remove when done.

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Peel the potatoes and carrots while hot and then transfer the potatoes to a bowl and roughly break up.

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Mix in the chicken stock powder and leave to cool.

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Chop the carrots in half length ways and slice into 5 mm thick semi-circular pieces.

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You can make quarter button shapes by chopping the halves carrot again length ways before slicing.

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Cut the cucumber in half lengthways and use a spoon , remove the seeds.

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Cut each half again lengthways and then slice into 5 mm thick pieces.

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In a separate bowl , sprinkle salt over the cucumber and leave for about 2-3 minutes to soften , then squeeze to remove excess liquid.

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Cut the onion in half , slice and soak in water to remove any bitterness , then drain and pat dry.

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When.

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Ingredients

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potatoes, carrots, water, chicken stock powder, cucumbers, salt, onions, mayonnaise, ground black pepper