Japanese Potatoe Salad

Method

1. In a large pot, cover potatoes with plenty of cold water and salt. Boil on high heat until potatoes slide of a fork. Turn off heat, drain and let them cool.
2. While potatoes are boiling, place cucumbers in a bowl and sprinkle ½ teaspoon of salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to remove excess liquid. This step is optional, I personally don’t mind keeping the liquid.
3. Soak onions in a bowl of water for a few minutes then drain and pat with paper towel to remove excess liquid.
4. In a small bowl mix together the Kempie mayonnaise and mustard until combined.
5. When potatoes have cooled, mash or smash them with a fork, keeping some clumps or chunky bits.
6. Now add cucumbers, carrots, onion, eggs, and mayonnaise mixture. Mix it well and season with salt and pepper to your liking.
7. Serve it alone or as a side dish with Japanese Fried Chicken or your favourite dish. Enjoy!