Japanese Potato Salad

Ingredients:

500 grams potatoes, peeled
100 grams bacon
1/2 a continental cucumber
1 cup good quality egg mayonnaise
100 ml. mirin
2 tsp. sesame oil
1/2 tsp. mustard
4 spring onions, finely chopped
salt and pepper to taste

Procedure:

Cook the potatoes in boiling water until just tender. Drain and leave to cool. Cut the bacon into thin strips and cook on a paper towel in the microwave for about 1-2 minutes or until just cooked. Peel alternate strips off the cucumber skin, then cut into small dice. Combine the mayonnaise, mirin, sesame oil and mustard in a jar and shake until well combined. Cut the potatoes into large dice. Put the potatoes, bacon, cucumbers and spring onions into a bowl. Pour the dressing and toss gently. This can be made well beforehand and refrigerated ­– bring to room temperature before serving. Makes 4 servings.