If you love potato salads, you must try this Japanese-style home potato salad recipe. This dish is so creamy and delightful/ i know you'll love it too!
Wash potatoes and cut out any eyes. Place in salted water and bring to a boil for about 30 minutes. Don't peel because they may become watery.
When they seem done, take them out of the water, drain and cut them into quarters, removing the skin.
Put the potatoes into a bowl and squish them with a spatula; add sugar and heated French dressing if making a special dressing version.
Slice cucumber (with skin on) into thin rounds, preferably in a food processor. Sprinkle with salt and leave to wilt.
Slice carrots into thin rounds as well, blanching so they are no longer raw but still crunchy. Slice onions very thin (in a food processor) and immerse in salted water. When cucumber and onion look slightly wilted, drain and rinse with cold water, and then pat dry or wring dry in a cloth.
Add vegetables to the potatoes and mix, adding mayonnaise and mixing them. (You can increase or decrease the mayo to taste.) For a more "adult" flavour, add 1 tablespoon of dry mustard. Optional.