Japanese Potato Salad

Makes 6-8 Servings

Cooking + Prep Time:  35 minutes

Ingredients:

• 3 peeled, quartered potatoes, large
• Salt, kosher
• 2 crossways-sliced cucumbers, Persian if available
• 2 tsp. of vinegar, rice wine
• 6 tbsp. of Japanese mayonnaise, store-bought
• 1/2 tsp. of hot mustard, Japanese
• 1 quartered, thin-sliced carrot, small
• 1/4 thin-sliced onion, red
• 2 chopped eggs, hard-boiled, medium
• 1 scallion, only light green and white parts, coarsely chopped

Instructions:

1. Place the potatoes in large-sized pot. Add water sufficient to cover them plus an inch. Season with sea salt. Bring to boil on high heat.

2. Reduce to simmer. Cook till you can pierce potatoes easily with fork, 10-15 minutes. Then drain the potatoes. Transfer to large-sized bowl. Allow to cool.

3. Place cucumbers in bowl. Sprinkle with 1/2 tsp. of salt. Combine well. Allow to set for 8-10 minutes. Drain water that accumulated. Squeeze the cucumbers using paper towels to absorb excess liquid.

4. In small-sized bowl, stir vinegar, hot mustard and mayo together till mixed well.

5. Mash the potatoes, and leave in some smaller lumps. Add mayo mixture, scallions, eggs, onions, carrots and cucumber. Combine well. Season as desired. Serve promptly.