Japanese Potato Salad

Ingredients

• 5 Russet Potatoes
• 1/2 Cucumber (approx. 12cm / 5in)
• 1/2 Red Onion
• 1 Carrot
• 1/2 bloc Smoked Tofu (approx. 60g. I used Blackforest Tofu for this recipe. )
• 1/2 cup Vegan Mayo
• 1 tbsp Rice vinegar
• 1 tbsp Soy Sauce
• 2 tbsp Nutritional Yeast
• 4 tbsp Rice Vinegar
• 2 tbsp Brown sugar (or any sweetener of your choice)
• 1 tbsp Sesame Oil (or any oil of your choice)
• 1 tbsp Soy Sauce

Instructions

1. 1

   --- Mise en Place ---

2. 2

   Prepare your mise en place: Peel, cut the potatoes in medium dices. Peel and cut the carrot in medium dices or Paysanne.

3. 3

   Cut in fine slices the red onion and the cucumber. Place the cucumber slices in a dish and sprinkle salt on top. Let the slices clear during 10 mn.

4. 4

   --- Cooking of the veggies ---

5. 5

   Cook the potatoes and carrot during 15mn in a steam cooker (you can also boil them).Once cooked, place the veggies on plate to ensure a faster refrigeration (put in the fridge or outside).

6. 6

   --- Marinade ---

7. 7

   In a small bowl, add all the marinade ingredients and mix.

8. 8

   Once the cucumber has released the water, place half of the cucumber in the marinade during 10mn.

9. 9

   --- Dressing ---

10. 10

    Mix the vegan mayo, the rice vinegar, the soy sauce and the nutritional yeast in a bowl.

11. 11

    --- Final ---

12. 12

    Mash the potato a little.

13. 13

    Place the mashed potato, red onion, carrot, raw & marinated cucumber, and tofu into a bowl and add the mayonnaise mixture and mix to combine.