Japanese Potato Salad

by Daphne
(Tasmania, Australia)


3 medium boiling (firm) potatoes, scrubbed or peeled, and diced
About 4 inches/10 cm cucumber
1 small red onion
1 egg
salt and pepper
3/4 to 1 cup mayonnaise, preferably Japanese or home made


1. Boil potatoes until tender, and at the same time boil the egg until hard boiled (you can do this in the same pan)

2. While the potatoes are boiling, slice cucumber and onion very finely. Sprinkle these with a little salt and let sit for ten minutes or more, until they have exuded their juices. Squeeze firmly to get all the juice out.

3. When potatoes are done: drain, toss with a little salt and pepper, and leave to cool.

4. Peel the hard boiled egg and chop finely.

5. When potatoes and egg are at room temperature, mix with cucumber, onion and mayonnaise. Cover with plastic wrap and cool in refrigerator until required.

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