Japanese Potato Salad

Place the diced potato in a colander and rinse under cold running water to remove excess starch. Transfer to a saucepan and cover with cold water, along with a big pinch of salt. Drop in the kombu and bring to the boil, then reduce the heat and simmer until the potato can be easily pierced with a knife.

Remove and discard the kombu, then drain the potato, leaving it to sit in the colander for a few minutes to dry out. Tip it back into the saucepan and mash until there are no large lumps, then transfer to a bowl and allow to cool to room temperature.

Meanwhile, fill a small saucepan with water and bring to the boil. Add a big pinch of salt, then blanch the onion, carrot and peas for 1 minute. Drain and refresh under cold running water.

Stir the mayo, vinegar and mustard through the cooled potato mash until well combined and season with salt and white pepper. Add the onion, carrot, peas and cucumber and mix one last time.

Best eaten cold, served with an ice-cream scoop. Finish with a sprinkling of shredded nori if you like.