Japanese potato salad (Poteto sarada)

1. Peel the potatoes, cut into large chunks and put them in cold salted water with the diced carrot; cook for 12-15 minutes until tender; hard-boil the eggs for 10 minutes.

2. Slice the cucumber thinly, salt it, leave for 10 minutes, then squeeze out the liquid; cut the ham into small squares.

3. Drain the potatoes, return them to the hot pan and shake for 1 minute to evaporate the remaining water.

4. While still hot, crush them roughly with a fork – leave some chunks – and drizzle with the rice vinegar.

5. Once lukewarm, add the carrot, cucumber, ham and roughly chopped boiled egg, and fold together with the mayonnaise, salt and pepper.

6. Chill for at least 30 minutes and serve cold.

Tip: Japanese potato salad is half-mashed and creamy, with a slight tang from the rice vinegar. If you can, use Japanese (Kewpie) mayonnaise – its rich, yolky flavour is more authentic.