The Japanese potato salad (ポ テ ト サ ラ ダ) is a classic of home cooking and is part of the recipes of the yoshoku cuisine, that is Japanese but of western mold - in this case of evident American derivation. Preparing it is really simple, the important thing is to use the Japanese Mayonnaise Kewpie, which will give it the unmistakable slightly sweet and delicate flavor. INGREDIENTS 2 potatoes 1/2 cucumber 1/2 carrot 1 thin slice of cooked ham Mayanese Kewpie salt pepper 1/2 teaspoon sugar PREPARATION - Cut the cucumber into thin slices and then into quarters. Put the quarter quarters in a bowl with a pinch of salt. Keep it aside. - Cut the slice of ham thickly and coarsely. Keep it aside. - Cut the carrot like cucumber: into thin slices and then into quarters. Keep it aside. - Peel and cut the potatoes into chunks, put them in a pan with water (must cover the surface of the potatoes) and bring to the boil. Cook the potatoes until soft. Drain them and let them cool. - Mash the potatoes in a large bowl until they are reduced to a puree. - Add the sugar, a couple of pinches of salt and freshly ground pepper to taste to the potatoes. Incorporate the slices of cucumber, squeezed gently, carrot and ham. Mix. - Incorporate a couple of spoons of Kewpie mayonnaise and mix well. The result must be creamy and well "kneaded". To serve.