Ingredients
Scale
- 2 russet potatoes (800g)
- 2 tsp granulated sugar
- ½ cup sliced carrots (70g)
- ½ sliced cucumbers (70g)
- ½ cup corn (70g)
- 2 boiled eggs
- ½ cup Japanese mayo (115g)
- salt
Instructions
- Bring a large pot of water to a boil and salt it well.
- Peel and chop 2 potatoes and cut into cubes. Make sure not to cut too small so you’re not left with mushy potatoes. Larger chunks make for fluffier potatoes! Add to boiling water and cook for about 18 minutes, or until easily pierced with a fork. While the potatoes are cooking, blanch the carrots for 30 seconds to 1 minute.
- Drain the potatoes and add back to the pot for about 30 seconds to remove excess water. Then transfer to a mixing bowl and roughly mash the potatoes so you’re still left with chunks.
- In a separate mixing bowl, use a fork to chop up the boiled eggs. Add the mayo and sugar and mix well. If you want it creamier, add an extra tablespoon of mayo.
- Add the sauce to the potatoes along with all of the veggies and stir until combined. Taste it and add salt if needed. Enjoy!