Potatosalata

Ingredients for 4 servings:

• 3 m.-sized potatoes
• 1 large carrot(s)
• ½ onion(s)
• ¼ cucumber(s)
• 1 m.-sized egg(s)
• salt and pepper
• 1 tsp lemon juice
• 3 tbsp mayonnaise
• ½ tsp mustard
• 1 tsp lemon juice
• 2 tsp sugar
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Japanese-style potato salad

Peel the potatoes and roughly chop them. Peel the carrot, halve it lengthwise, and cut into thin slices. Wash the cucumber, halve it, and finely slice it, season with salt, knead it, then let it stand for 10 minutes, rinse it, and squeeze the liquid out. Boil the egg for 10 minutes, then rinse and squeeze the liquid out. Peel the onion and cut it into thin half rings. Place the potatoes in a pot of salted water and bring to a boil, then reduce the heat and continue cooking. After 9 minutes, add the carrot slices to the potatoes and cook for another 3 minutes. When the potatoes and carrots are soft, drain the water and let the remaining liquid evaporate. Now add the egg to the potatoes and carrots and, while still hot, roughly mash it with a fork or potato masher. Season with salt and pepper. Add the onion rings to the hot mashed potatoes and mix in. Let everything cool in a bowl. For the sauce, combine the ingredients and fold it into the salad along with the squeezed cucumbers.