Japanese Macaroni Potato Salad

Thinly slice the cucumber and onions, sprinkle with about 1/4 tsp salt, and let sit for 10 minutes. Squeeze out as much excess moisture as possible. Peel and cut the potatoes into 1-inch chunks. Thinly slice the carrots into semi circles and set aside.

Place the potatoes in a microwave-safe bowl with 2 tbsp water. Loosely cover and microwave for about 6 minutes, or until fork tender. Alternatively you can boil them until fork tender.

Bring a pot of well-salted water to a boil. Cook the macaroni according to the package directions, adding 1 extra minute for a softer texture. If cooking the eggs at the same time, crack an egg into a bowl and gently lower them into the boiling water 5 minutes before the macaroni finishes cooking for fully set, creamy yolks. During the last minute of cooking, add the carrots to blanch. Drain everything well. Transfer to a large mixing bowl and add the butter while still hot, tossing to coat everything.

Return the hot potatoes to the empty pot over medium heat for about 30-60 seconds, stirring gently to evaporate any excess moisture. Roughly mash about 1/3 (or to your liking) of the potatoes, leaving the remaining pieces chunky. Transfer to the bowl with the macaroni and immediately add the rice vinegar, salt, pepper, sugar, chicken stock powder (or MSG) and nutmeg (if using). Toss well and let cool for about 5 minutes.

Add the cucumber, onion, egg (if using hard boiled), spam, mayo and dijon and fold everything together util evenly coated. If the salad looks a little dry, stir in another 1-2 tbsp mayonnaise or a splash of milk until it reaches your desired consistency. Taste and adjust the seasoning with additional salt, pepper, or mayonnaise if needed.

Refrigerate for at least 30 minutes before serving to allow the flavours to meld. Serve chilled and enjoy!