An interesting variation is Japanese potato salad. The potatoes are mashed, so you can even eat the salad with chopsticks.

Ingredients

• 600 g potatoes
• 100 g carrots
• 1 small onion
• 2 mini cucumbers, organic (alternatively, a regular cucumber)
• 120 ml mayonnaise
• 2 tsp mustard (medium)
• 1 tsp white wine vinegar
• Pepper and salt

Preparation

Finely dice the onion. Wash the cucumbers and cut into thin slices. Put both in a sieve and lightly salt them.

Peel the potatoes and cut into 6 to 8 pieces. Quarter the carrots and cut into roughly 5mm pieces. Put both in a pot, cover with water and boil covered for about 8 minutes. Then drain and let them steam dry. Sort out the carrots and roughly mash the potatoes with a masher. Add the carrots and vinegar and mix.

Squeeze out the onions and cucumbers by hand. Put them in a bowl together with the potato and carrot mix. Mix the mayonnaise with mustard and fold it in. Season to taste with salt and pepper.

Tip: I put a steamer basket on top of the potatoes and place the carrot pieces in there. That way, I can just take out the steamer basket after cooking, instead of having to fish out the carrot pieces one by one.