This Japanese-style potato salad is deliciously creamy, and all the cooking is done in the microwave. Watch me make it in this video.
1 small Lebanese cucumber, peeled in intervals, deseeded and thinly sliced
1 small brown onion, thinly sliced
6 large potatoes
white pepper, to season
1 small carrot, peeled and cut into thin half moons
1 tbsp rice vinegar (or white vinegar)
1 cup Kewpie mayonnaise
1. Toss the cucumber and onion in a little salt and drain for 15 minutes. Rinse off the salt and dry on paper towel. Bring a small saucepan of water to the boil and boil the eggs for 8 minutes. Transfer the eggs into iced water to stop the cooking process. Peel and roughly chop.
2. Peel the potatoes. Place into a large microwave-proof bowl and place a plate that is smaller than the bowl directly on top of the potatoes (this will allow steam to escape around the sides). Microwave for 10 minutes. Carefully remove the plate (it will be very hot) and roughly mash the potatoes with a masher, seasoning with salt and white pepper. Allow to cool uncovered for about 5 minutes.
3. Place the carrot into a small microwave-proof bowl and microwave for 3 minutes.
4. While the potatoes are still warm (but not steaming), add the vinegar, mayonnaise, cucumber, onion, carrot and egg to the potato and whip vigorously together. Taste and adjust the seasoning if needed.
Tip: Cooking potatoes in the microwave might seem a little odd, but if they are to be mashed, or served cold or at room temperature, adding a lot of water can make them gluggy. Using a microwave helps prevent that.