Japanese Potato Salad

By sunitagt

Recipe adapted from Paul Qui, East Side King, Austin, TX

Ingredients

• 3 tablespoons plus 1/2 teaspoon kosher salt, divided
• 3 Idaho potatoes, chopped into 1-inch cubes and rinsed under cold water
• Ice
• 2 medium carrots, thinly sliced into 1/8-inch rounds
• 1 English cucumber, thinly sliced into 1/8-inch rounds
• One 17-ounce bottle Kewpie mayonnaise
• 1/2 medium yellow onion, thinly sliced lengthwise
• 1/2 cup distilled white vinegar

Details

Servings 8

Preparation

Step 1

1. Fill a large pot with water and 3 tablespoons of the salt and bring to a boil over high heat. Add the cubed potatoes and cook, stirring occasionally, until a paring knife easily slips into the largest one, 10 to 12 minutes. Drain the potatoes in a colander, then transfer them to a rimmed baking sheet to cool. Once they come to room temperature, refrigerate the potatoes for 30 minutes.

2. To a large bowl, add ice and water and set aside. Fill a medium saucepan with water and bring to a boil over high heat. Add the carrots to the water and blanch until tender, about 3 minutes. Use a slotted spoon to transfer the carrots to the ice water to cool, then drain them in a colander and transfer to a paper-towel-lined plate to drain.

3. In a medium bowl, add the cucumber and the remaining ½ teaspoon salt and let sit for 10 minutes. Pour off any liquid that pools in the bottom of the bowl.

4. To a large bowl, add the cooled potatoes and roughly mash. Add the Kewpie mayonnaise and stir to combine, then add the onion, vinegar, carrots and cucumber and stir to combine. Serve immediately, or refrigerate until serving.