Japanese potato salad

Japanese homemade salad is made with potatoes, carrots, fresh cucumber and green peas. This salad is most of all similar to Olivier, the only difference is that the potatoes are not cut into pieces during cooking, but are kneaded with a crush into a heterogeneous puree.

Ingredients

• Boiled potatoes (in a jacket or without) - 400 g
• Canned or fresh peas - 250 g
• Boiled carrots - 200 g
• Fresh cucumber - 200 g
• Green onions - a small bunch
• Mayonnaise - 160 g
• Salt to taste
• Pepper to taste

Directions

1. Peel potatoes and carrots.
2. (It is advisable to cook the root vegetables in advance and cool them completely. I usually cook the night before.)
3. Lightly mash the potatoes with a pusher to make a patchy, patchy puree.
4. Drain the canned peas.
5. (If yours is fresh, you can immediately add it to the salad, and the frozen peas must first be defrosted.)
6. Dice the cucumber and carrots. If the cucumber is very juicy, not salad type, then you can first remove the seeds from it.
7. Chop the green onion finely.
8. Put all ingredients in a salad bowl with potatoes, add mayonnaise. Season with salt and pepper to taste.
9. Stir. Japanese potato salad is ready! The dish can be served immediately after cooking.