Potatoes must be cleaned and boiled until tender.

Ready potatoes stretch almost into a puree, but small lumps are permissible, so no need to try to achieve a perfectly smooth mass.

Thin slices slice the cucumber.

Carrots also cut into thin slices that you need for 2-3 minutes throw in boiling water, they softened. Then get out of the water, let them drain well.

In a large bowl, mix potatoes, cucumbers, carrots, mayonnaise, salt, sugar, pepper. Mix well. Japanese potato salad can be served immediately, but it's better to sustain it in the fridge for a few hours - it will taste great. To better serve the salad as a separate dish.