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Easy Japanese Potato Salad

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“Simple and delicious. I took this recipe from Just Bento - one of my very favorite cookbooks!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the potato and carrot until tender but not mushy. Allow to cool.
  2. Cube the potatoes. Cut the carrot in half lengthwise and then cut into half circle chunks.
  3. Slice the cucumber into thin rounds. Place into a bowl cover with the salt. Work the salt into each piece - using your hands is best. Allow to sit for about 5 minutes. Drain off the water.
  4. Combine all the veggies in a bowl and add the mayo. Mix through.
  5. Chill and serve.

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