Wash the rhubarb and cut it up. The rhubarb will go soft when boiled so if you want to retain a bit of crunch, then please cut it into larger pieces. I cut mine quite finely.
Prepare the potatoes in the same way that you usually do for potato salad. Cut up the cucumber and apple however you like, if you're using them.
Wrap up the rhubarb in cling film and boil it at the same time as the potatoes. Boil the rhubarb for however long you like.
Mash up the boiled potatoes and combine it with the rhubarb. The rhubarb is what looks like mashed umeboshi plum in this photo.
Mix the potatoes and rhubarb with the cucumbers and apples, etc. if you are using them and then combine everything with mayonnaise. For the amount of potato in this photo, I mixed in 1 stalk of rhubarb.
I made this potato salad with just potatoes and served it with some julienned cabbage and some finely chopped parsley that I had in my freezer.
Story Behind this Recipe
I received some rhubarb recently and tried it for the first time. I heard that it was quite sour so was mainly using it in jams and sweets. Since it was so sour I decided to try it with a mayonnaise-based potato salad. I managed to make a healthy and colourful salad at home that helps perk me up.
If you boil the rhubarb for too long it will go gooey like jam so please adjust the boiling time according to your taste. If you want it to be crunchy, cut it into around 5 mm cubes and just boil it for a few minutes. I finely chopped mine and boiled it for at least 5 minutes.