Ingredients:
- 1.5 lbs (680g) Russet potatoes, peeled and cubed
- 1 tbsp (15ml) Rice vinegar
- ½ tsp (3g) Sugar
- ½ tsp (3g) Salt
- ½ cup (60g) English cucumber, thinly sliced and salted
- ½ cup (65g) Carrot, finely diced
- 2 large (100g) Hard-boiled eggs, chopped
- ½ cup (50g) Red onion or scallions, finely minced
- ½ cup (110g) Kewpie mayonnaise
- 1 tsp (5ml) Lemon juice
- ¼ tsp (1g) White pepper
- Salt to taste
Instructions:
- Boil the cubed potatoes in salted water until tender (about 12-15 minutes). Drain immediately.
- While potatoes are still steaming hot, drizzle with rice vinegar, sugar, and salt. Mash approximately 50% of the potatoes into a smooth paste, leaving the rest as small, rustic chunks. Allow to cool slightly.
- Toss sliced cucumbers with a pinch of salt and let sit for 10 minutes. Squeeze out excess water using a strainer or paper towel.
- Combine the dried cucumbers with the diced carrots and onions in a large mixing bowl.
- Fold the cooled potato mixture into the vegetables. Stir in Kewpie mayonnaise, lemon juice, and white pepper.
- Gently fold in the chopped hard-boiled eggs, taking care not to overmix. Chill in the refrigerator for at least 30 minutes before serving.