Japanese Potato Salad

Method

15 min prep · 15 min cook

1. Boil the potatoes until tender, drain well.

2. While still warm, mash the potatoes lightly, leaving some chunks for texture.

3. Blanch the carrot slices in boiling water for 1 minute, then cool under cold water and drain.

4. Mix the potatoes, carrot, cucumber, and sweet corn in a large bowl.

5. In a small bowl, mix the vegan mayonnaise, rice vinegar, sugar, salt, and pepper.

6. Chill in the refrigerator for at least an hour before serving.

Courses: Dinner, Lunch, Brunch

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