Japanese Potato Salad

🔥 Prep

• Peel the 3 potatoes and cut them into even 2‑cm chunks.
• Peel the 0.25 carrot and grate it finely.
• Slice the 0.5 cucumber thinly, sprinkle with a pinch of salt, let sit for 5 minutes, then pat dry with paper towel.
• Measure out 3 tbsp mayonnaise into a small bowl.

🔥 Cook

• 1. Place the potato chunks in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil over medium‑high heat.
• 2. Once boiling, reduce heat to medium and simmer for 10‑12 minutes until the potatoes are fork‑tender.
• 3. Drain the potatoes and return them to the pot; mash with a potato masher or fork until smooth, leaving a few small lumps if desired.
• 4. While the potatoes are still warm, stir in the 3 tbsp mayonnaise until fully incorporated.
• 5. Fold in the grated carrot and the prepared cucumber slices, mixing gently to distribute evenly.
• 6. Season with salt and pepper to taste, then transfer to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.

🔥 Serve

• Spoon the chilled Japanese potato salad onto a serving plate or into individual bowls.
• Garnish with a sprinkle of toasted sesame seeds or finely chopped nori for added umami.
• Serve as a side dish alongside grilled salmon, teriyaki chicken, or bento box meals.
• Enjoy cold or at room temperature.