Published Sunday, 04 September, 2016 by Amy
Prepare the potatoes - Peel the potatoes and cut then in bite size pieces, they don't have to be the same size but this just ensures it cooks evenly
Boil the potatoes - Place the potatoes in a saucepan and cover with cold water, turn the heat on high and cook for 15-20 minutes or until fork tender
Cucumber - while the potatoes are boiling, slice the cucumber very thinly (I used a mandoline for this), place in a bowl and sprinkle on 1-2 teaspoons of salt, ensure all of the cucumber is coated and leave to sit for 15 minutes, the salt will draw out all the moisture in the cucumber and ensure the salad is not soggy
Carrot - grate the carrot and repeat the steps with the cucumber, but only add a pinch of salt
Egg - chop the eggs into small pieces
When the potatoes are done, strain and return to the pan, sprinkle in some vinegar and mash them slightly with a wooden spoon, the texture is up to you, but I prefer it slightly chunky. Leave to cool
Strain the cucumber slices and carrot, and then give them a good squeeze to remove all of the excess water, can also use a kitchen towel for this but just ensure there's little moisture in them
When the potatoes are cooled, add around 4 tablespoons of mayonnaise or however much you prefer, then add the cucumbers, carrot, eggs, and corn (I added around 2-3 tablespoons)
To server, scoop some into the platter and sprinkle on some black pepper if you like.
clear soup made of fermented soybeans paste. its healthy!
My simplified version for dormitory conditions
Japanese omelette rice
my take on tuna nicoise salad minus the olives
Very filling side dish for two or great snack or lunch for one