This Japanese-style potato salad is a creamy and flavorful dish, perfect as a side for any meal.
Boil the potatoes and carrot in a pot of water until tender.
Boiling the vegetables with their skins on helps retain their nutrients and flavor.
Hard boil the eggs in a separate pot.
Place the eggs in cold water after boiling to make peeling easier.
Slice the cucumber and onion thinly, sprinkle with salt, and let sit for 10 minutes. Then squeeze out the excess water.
Removing excess water from the vegetables prevents the salad from becoming watery.
Peel the potatoes and carrot, then mash the potatoes and shred the carrot.
Mashing the potatoes while warm allows them to absorb flavors better.
Peel and chop the eggs finely.
Chopping the eggs finely ensures even distribution throughout the salad.
Combine the mashed potatoes, shredded carrot, cucumber, onion, and chopped eggs in a bowl. Mix in the mayonnaise and season with salt and pepper.
Mix gently to maintain some texture in the salad.
Cover and refrigerate the salad for at least one hour before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the salad chilled as a side dish or enjoy it on its own.
Garnish with a sprinkle of chopped parsley or paprika for a pop of color.
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