Bento side - Japanese potato salad

I love Japanese potato salad. I think it's the creaminess of the Kewpie mayonnaise along with the colorfulness of the carrots and cucumber. Made my a batch last night, and while I think I put in just a tad too much rice wine vinegar, I'm otherwise quite pleased with both the look at the taste. The key to producing a good, dry salad which travels well in bento is to make sure all the ingredients have as much water removed from them as possible. For the potatoes and carrots, this means tossing them in the pan over heat to evaporate any residual water, and for the fresh onion and cucumbers, salting them and squeezing out any water that is extracted. A lot of recipes use ham, but I omitted that. Since I didn't go with a particular serving size (my focus was on using the two remaining potatoes I had in the fridge), I don't have an exact recipe, but I'll list the ingredients and methods below.

How pretty this will look in my box

Ingredients:

potatoes
carrots
onion
cucumber
Kewpie mayo
rice wine vinegar
boiled egg

• Boil potatoes and carrots in salted water until tender. Drain water, then hold over heat and move around in the pan until all residual water is evaporated.
• Add a small amount of salt to thinly sliced cucumber and minced onion. Wait 10 minutes. Place ingredients in a paper towel and squeeze out extracted water.
• Mash the potatoes lightly (I mash my egg too, but you can slice it into little bites) and add the cucumber, onion, a dash of vinegar, and as much mayo as you prefer.
• Stir, and you're done.