Poteto Sarada

Ingredients

• 14⅛ ozPotatoespeeled, cut into chunks, cooked until soft and coarsely mashed
• 1cucumberthinly sliced, salted and squeezed dry
• 3 tbspmayonnaisebase of the dressing
• 4 tbspPlain yogurtlightens the dressing and adds tang
• 1⅓ ozcarrotfinely cut, cooked with the potatoes
• 1 ozonionthinly sliced, folded in raw
• 1 tspLemon juicefor freshness in the dressing
• saltfor seasoning and for drawing water from the cucumber
• Pepperto taste
• 1⅓ ozBaconcut into thin strips (optional)
• 1Dillsprig, finely chopped, stirred into the mayonnaise (optional)
• 3Black oliveschopped (optional)
• 1 ozCooked hamdiced, alternative to the bacon (optional)

Method

1. Peel the potatoes and cut them into bite-sized chunks, and cut the carrot small.
2. Cook the potatoes and carrot in water until soft, drain, and let them steam dry for a moment in the hot pan.
3. While still warm, season with salt and pepper, mash coarsely — leave some lumps — and let cool a little.
4. Slice the cucumber thinly, salt it, let it sit for a few minutes, then squeeze out the liquid firmly. Slice the onion finely.
5. If you're using them: cut the bacon into thin strips – or dice the cooked ham instead – and roughly chop the black olives.
6. For the dressing, stir together the mayonnaise, plain yogurt and lemon juice, add the finely chopped dill if using, then season with salt and pepper.
7. Put the mashed potatoes in a bowl with the cucumber, onion and whichever additions you've chosen, and fold in the dressing lightly.
8. Taste again for salt and pepper and serve chilled.

Tips and variations

Instead of boiling, you can quarter the potatoes and cook them covered for about 4–5 minutes at 600 W in the microwave. For a richer dressing, leave out the yogurt and use mayonnaise with chopped dill alone; with grainy mustard, apple slices and cooked ham in place of the bacon it turns savoury and fruity. To stretch it further, add okara, canned mixed beans and raisins, brightened with lemon juice. In spring, a version with cabbage, asparagus, corn, hard-boiled egg and sakura shrimp on a bed of leaves works well — as a side dish, or well chilled in a bento box.