Potato Salad with Mustard Mayo

This is so easy a child could do it but you'd be surprised how many potato salad recipes get it wrong. This is very similar to a Japanese style potato salad in that it is mashed rather than cubed only with a bit of a Euro twist.

WHAT YOU'Ll NEED:

3 or 4 potatoes, peeled and cubed

1/4 of an onion, sliced

1/2 carrot. sliced thinly then quartered

5 or 6 slices of cucumber quartered

1/4 cup of corn

1 tsp of Rice Wine Vinegar

1 to 2 tsp Whole grain Mustard

2 tbl Mayonnaise

Parsley

Salt

WHAT YOU'LL DO WITH IT:

This is going to be so simple. First get water boiling in a pot to cook the potatoes. While the potatoes cook chop up all the other vegetables. Soak the onions in water to take out the acidity. If you're using frozen corn like me then soak them with the onions to defrost them.

Once the potatoes have cooked through and you can stick a fork in them easily mash them with the rice wine vinegar and salt. Let the potatoes stand in the fridge for a while to cool them off then add all the vegetables, mustard, parsley and mayonnaise. Mix with a wooden spoon and serve with a Rocket Leaf salad or as part of a home made bento.