Japanese Potato Salad
peeled and cut into chunks
organic sea salt
organic white ground pepper
sliced as thin as you can get it and if the seeds are big, scrape them out
peeled and diced fine
peeled and sliced into half-moons as thin as you can
(Kewpie mayonnaise is traditional, so if your mayo is more on the savoury side, add a teaspoon or two of organic sugar to balance the flavours)
In a large pot, Boil potatoes in salted water 15 minutes until quite tender.
Drain and return the potatoes to the hot pan. Stir regularly over very low heat 2-3 minutes to dry the potatoes without burning.
Transfer the potatoes to a deep bowl and season with a little salt and white pepper. Using a wooden spoon, crush the potatoes against the bowl to make a rough mash.
Whip the potatoes vigorously with a wooden spoon for a few minutes until fluffy. Leave to cool to room temperature.
Combine the cucumber and onion and toss with a little salt. Put in a colander and leave to drain for 15 minutes. Rinse off the salt under running water and dry on paper towel.
Boil the carrots in salted water 3-5 minutes until tender. Drain and set aside on a tea towel to cool and dry.
Bring a small pan of water to the boil. Add the egg and boil 8 minutes, then transfer egg to iced water to stop the cooking process. When the egg is cool, peel and roughly chop.
Add the mayonnaise, carrot, cucumber and onion to the potato and whip vigorously with a wooden spoon. Stir in the egg. Serve at room temperature or chilled.