Easy Japanese Potato Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the potato and carrot until tender but not mushy. Allow to cool.
  • Cube the potatoes. Cut the carrot in half lengthwise and then cut into half circle chunks.
  • Slice the cucumber into thin rounds. Place into a bowl cover with the salt. Work the salt into each piece - using your hands is best. Allow to sit for about 5 minutes. Drain off the water.
  • Combine all the veggies in a bowl and add the mayo. Mix through.
  • Chill and serve.
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