Yoshoku potato salad

A Japanese-style smashed potato salad. Read what Jan has to say about potatoes here.

Ingredients

750 g	Potatoes, suitable for mashing (Main)
2	Lebanese cucumber
2 tsp	Rice wine vinegar
½ cup	Japanese mayonnaise (Main)
1	Small carrot, diced
½ tsp	Hot mustard, we used Japanese Karashi mustard
1	Spring onion, chopped
3	Eggs, hard boiled and chopped

Directions

1. Peel and quarter the potatoes. Place in a saucepan and cover with cold water. Add salt and bring to the boil on high heat. Reduce to a simmer and cook for about 15 minutes until the potatoes can be pierced with a skewer. Drain and cool.
2. Meanwhile, halve the cucumbers lengthwise and slice into 1cm pieces. Place in a bowl and sprinkle with salt. Mix well and stand for 10 minutes. Drain then rinse in cold water. Pat dry.
3. Combine the rice vinegar, mayo and mustard in a bowl.
4. When the potatoes are cool, roughly mash with a fork or potato masher. Add the cucumbers, carrot, spring onion and eggs. Combine with the mayo mixture. Mix well.