Ingredients
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1kg Russet Potato
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1 Carrot; peeled
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5 inches Japanese Cucumber; thinly sliced
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1 Tsp. Sea Salt
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1/8 pc Small Red Onion
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1 Egg; hard boiled
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3/4 cup Kewpie Mayonaise
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1 Tbsp. Rice Vinegar
Directions
Steps
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1
Done
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Sprinkle the cucumber slices with 1 teaspoon of fine grain sea salt, toss, and let them sit aside for 5 minutes. Put the potatoes, carrot, and a large pinch of fine grain sea salt in a pot and cover them with water. Bring the water to a boil over medium heat and let the potatoes simmer until they are fork tender. Remove the carrot when it is starting to soften, but before it can be pierced through with a bamboo skewer. Start checking the carrot and potatoes after they’ve been simmering for about 8 minutes. When the potatoes are done, drain them well. Now gently squeeze the cucumber and drain out the excess cucumber water. Slice the cooled carrots in half lengthwise, then slice each half into thin half-moons. Coarsely mash the potatoes so some small chunks of potato still remain, then let the mash cool. Meanwhile, finely chop red onions and hard-boiled eggs. After the potato mash has cooled, stir in the cucumbers, carrots, red onion, and hard-boiled eggs. Gently stir in the mayonnaise and rice wine vinegar. Cover the potato salad with plastic wrap, or place it in an airtight container and let it chill in the refrigerator for at least 1 hour before serving. |
