INGREDIENTS
2 potatoes (300 grams)
1/4 carrot (50 gm)
1/2 cucumber (50 gm)
30 gm onion
Sugared vinegar (1/2 Tbsp sugar, 1 Tbsp vinegar)
2 Tbsp mayonnaise
1/4 to 1/3 tsp “karashi” mustard, to taste
METHOD
Peel potato and cut in half. Rinse to remove starch from surface, but drain immediately. Peel carrot and cut in quarters lengthwise.
Place potato and carrot in a pot, cover with water and bring to a boil. Close lid and cook for about 15 minutes. Carrot will soften after about 5 minutes. When it does, remove and dice into 2-3 mm cubes.
Slice cucumber, mix with 1/8 tsp salt. Press out water when soft.
Slice onion lengthwise, place in large bowl and mix with 1/8 tsp salt until soft. Add sugar and vinegar, and mix.
When potato is soft, allow remaining water to boil away and mash with spatula. While still hot, add to bowl with onion, and mix.
When it has cooled a little, add mayonnaise and mustard, and mix together with the carrot and cucumber. Add salt and pepper to taste.
