Easy Japanese Potato Salad

1. 1

   Boil the potato and carrot until tender but not mushy. Allow to cool.

2. 2

   Cube the potatoes. Cut the carrot in half lengthwise and then cut into half circle chunks.

3. 3

   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.

4. 4

   Combine all the veggies in a bowl and add the mayo. Mix through.

5. 5

   Chill and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.