Mentaiko Potato Salad

1. 1

   Wash the potatoes well, then boil for 10 minutes with the skins on.

2. 2

   This will make them more delicious.

3. 3

   When a skewer can easily pass through, they're ready!

4. 4

   If you use a microwave, it's even easier.

5. 5

   Wrap the damp potatoes up in plastic wrap and heat for about 5 minutes.

6. 6

   Peel the potatoes while still hot to cleanly peel.

7. 7

   It's hot, so wrap them up with paper towels while you work.

8. 8

   Mash the potatoes.

9. 9

   Use an egg cutter like in the picture to make it easy.

10. 10

    Mash the potatoes well, but don't knead.

11. 11

    Let cool, then add all the seasoning ingredients.

12. 12

    Slice the cucumbers, sprinkle with 1 teaspoon of salt, and let sit for about 10 minutes.

13. 13

    Squeeze well to remove the excess moisture.

14. 14

    Peel the carrots, thinly slice, and boil for 3 minutes.

15. 15

    Peel and squeeze the mentaiko (here's one fish's worth shown in the photograph).

16. 16

    Squeeze the cucumbers well, then add to the potatoes.

17. 17

    Add the mentaiko and carrots as well and toss gently.

18. 18

    Transfer to a plate with some loose leaf lettuce.

19. 19

    Garnish with cherry tomatoes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.