Ingredients:

  • 1 lb Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 1 tbsp rice vinegar
  • 1/2 tsp fine sea salt
  • 2 hard-boiled eggs, mashed or chopped
  • 1/2 cup English cucumber, thinly sliced
  • 1/4 cup carrot, finely diced
  • 2 tbsp red onion, minced
  • 1/4 cup frozen peas, thawed
  • 1/3 cup Kewpie Mayonnaise
  • 1 tsp honey
  • 1/4 tsp ground white pepper
  • 1 tsp lemon juice

Instructions:

  1. Toss sliced cucumbers with a pinch of salt and let sit for 10 minutes, then squeeze out excess water using a paper towel.
  2. Finely dice the carrots and red onions and place them in a large mixing bowl.
  3. Place cubed potatoes in a pot of salted water, bring to a boil, and simmer for 12–15 minutes until fork-tender.
  4. Drain potatoes and, while still hot, mash approximately 30% of the cubes to create a starchy binder.
  5. Toss the hot potatoes with rice vinegar and fine sea salt.
  6. In a small bowl, whisk together Kewpie mayonnaise, honey, ground white pepper, and lemon juice.
  7. Combine the potato mixture, dressing, hard-boiled eggs, cucumbers, carrots, red onion, and peas in the large mixing bowl.
  8. Chill the salad in the refrigerator for 30 minutes before serving.