A delightful twist on the classic potato salad, infused with Japanese flavors and textures.
Wash the potatoes and carrots thoroughly.
Washing the vegetables with their skin on helps retain their nutrients during cooking.
Steam the potatoes and carrots until tender, about 20-25 minutes.
Check the doneness by piercing the vegetables with a fork; they should be soft but not mushy.
Peel the potatoes and carrots while still warm, then mash the potatoes in a mixing bowl.
Mashing the potatoes while warm gives a creamier texture to the salad.
Slice the carrots into thin rounds and the cucumber into half-moons. Thinly slice the onion and soak in water for 5 minutes to reduce bitterness.
Soaking the onion in water makes its flavor milder, which complements the salad.
Combine the mashed potatoes, sliced vegetables, mayonnaise, salt, and pepper in the mixing bowl. Mix gently until well combined.
Mix gently to avoid breaking the vegetables, preserving their texture.
Serve the salad chilled or at room temperature. Garnish with a sprinkle of black pepper or a slice of boiled egg if desired.
Chilling the salad enhances its flavor and makes it more refreshing.
