In the RecipeTin world, no barbecue (Asian-themed or otherwise) happens without the presence of Japanese potato salad.
800g (about 3 medium) Sebago potatoes (or other starchy potatoes)
90g cucumber, sliced 2mm thick
90g onion, halved and sliced as thinly as you can
90g carrot, peeled, cut into quarters lengthwise then into 2mm slices
50g thinly sliced ham, cut into 3cm x 0.5cm rectangles
6 tbsp Kewpie mayonnaise (or other whole egg mayonnaise)
2 tsp Dijon mustard
¼ tsp salt
⅛ tsp white pepper
2 boiled eggs, chopped into 0.5cm cubes
1. Scrub the potatoes clean, place in a large saucepan and cover with plenty of water. Turn heat onto high and bring water to a simmer. Cook for 30-40 minutes or until a knife can be inserted with no resistance. The exact cook time will depend on potato size. Drain the potatoes then, using a clean tea towel to protect your hand from the heat, peel the skin off the potatoes and return them to the empty saucepan. Mash roughly, leaving some chunks. Leave to cool.
2. Place the cucumber slices in a bowl, sprinkle with a pinch of salt, toss, then leave for 10 minutes. Rinse and squeeze out excess water. Do the same for the onion.
3. Bring a small saucepan of water to a boil over medium-high heat. Add carrots and cook for 3 minutes. Drain then set aside to cool.
4. Place potato, cucumber, onion, carrot, ham, mayonnaise, mustard, salt and pepper in a bowl. Mix well. Add egg, reserving 1 tablespoon to garnish. Gently mix through.
5. Transfer potato salad into a serving bowl. Sprinkle over the remaining egg. Serve at room temperature. This will keep for 4 or 5 days in the fridge.