• Potatoes3–4 (400g)
• Eggs (hard-boiled)2
• Cucumber1
• Carrot3–4cm
• Onionsmall, 1/4
• ★Salt (for boiling)1 tsp or more
• ★Rice vinegar2–3 tsp
• ★Mayonnaise4 tbsp or more
• ★Black peppera pinch

1. 1

   Hard-boil 2 eggs and set aside. Peel 3–4 potatoes (400g), cut them in half lengthwise, then slice into roughly 2cm-thick pieces. Transfer to a pot, rinse, add just enough water to cover, and add ★Salt (for boiling) (1 tsp or more). Boil until tender.

2. 2

   Drain the potatoes, then heat over medium heat for about 1 minute to evaporate excess moisture. Mash until smooth. While still hot, add ★Rice vinegar (2–3 tsp) and mix well to coat evenly. Taste and adjust as needed.

3. 3

   While the potatoes cool, thinly slice 1 cucumber, 3–4cm of carrot (slice the carrot as thin as possible), and 1/4 small onion. Sprinkle with a small amount of salt, toss, and let sit for a few minutes. Rinse with water, then squeeze out the excess moisture firmly.

4. 4

   Roughly chop the 2 hard-boiled eggs. Add the vegetables and chopped eggs to the cooled potatoes, then mix in ★Mayonnaise (4 tbsp or more). Season with ★Black pepper (a pinch) to taste and it's done!

5. 5

   The type of vinegar you use will change the flavor. Apple cider vinegar gives a light, mild acidity, while grain vinegar has a sharper tang. Choose whichever suits your taste.

6. 6

   In summer, using a little more ★Rice vinegar and a little less ★Mayonnaise gives a lighter, refreshing result. Letting the salad rest in the refrigerator overnight allows the flavors to meld together even more.

Taste as you go at each step to keep the flavors balanced. Season the potatoes generously while they're hot, and letting the finished salad rest in the refrigerator overnight will really deepen the flavor.

• Calories155 kcal
• Protein3.6 g
• Fat9.5 g
• Carbs13.8 g
• Sodium0.8 g