Japanese Potato Salad

Ingredients

• 2 lbs Yukon Gold or russet potatoes, peeled and chunked
• 1 tablespoon sea salt
• 2 tablespoons rice vinegar
• 3/4 English cucumber, cut in half and thinly sliced
• 2 hard boiled eggs, peeled and chopped
• 1 large carrot, peeled, halved, and thinly sliced
• 1/4 cup thinly sliced red onion
• 1 cup Kewpie mayonnaise
• 1 tablespoon grated ginger
• 1/8 teaspoon granulated sugar

Instructions

1. 1

   Add the potatoes and salt to a large pot of cold water. Bring the pot to a gentle boil. Cook for 15-20 minutes or until fork tender and drain well. Let the potatoes cool for about 20 minutes,

2. 2

   Meanwhile, mix the mayonnaise, ginger, and sugar in a medium bowl.

3. 3

   Coarsely mash the potatoes right in the pot, preferably with an old wired masher. Drizzle the potatoes with the rice vinegar. Let the potatoes cool for about 20 minutes.

4. 4

   Combine the cooled mashed potatoes, cucumber, hard-boiled eggs, carrots, and red onions in a large bowl. Spoon the dressing over the top and gently stir to combine.