Japanese Potato Salad

Method

15 min prep · 15 min cook

1. 1

   Boil the potatoes until tender, drain well.

   Medium potatoes

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2. 2

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

   Medium potatoes

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3. 3

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

   ⏱ 1 minCarrot

   ⤢
4. 4

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

   Medium potatoesCarrotCucumberSweet corn

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5. 5

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

   Vegan mayonnaiseRice vinegarSugarSalt and pepper to taste

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6. 6

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

   ⤢

Courses: Dinner, Lunch, Brunch

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