Back to 6 servings Salad 2 lb starchy potatoes (russet or Yukon Gold), peeled and cut into 1-inch cubes 0.5 cup carrot, peeled and thinly sliced into half-moons 1 medium Persian or English cucumber, thinly sliced 0.33 cup sweet onion, thinly sliced 0.5 tsp kosher salt, for the cucumber and onion 2 hard-boiled eggs, chopped 0.5 cup ham, thinly sliced into strips, optional 0.25 cup green peas or corn, optional Dressing 0.67 cup Kewpie mayonnaise, regular mayonnaise can substitute 2 tbsp rice vinegar, unseasoned 2 tsp sugar Seasoning salt and black pepper, to taste
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1 Step 1: Place the potato cubes in a pot of cold salted water, bring to a boil, then simmer for 10 to 15 minutes until a fork or skewer slides through easily. Drain thoroughly and shake the pot over low heat to dry the potatoes.2 Step 2: Toss the cucumber and onion with the salt and let stand for 10 minutes. Rinse briefly, then squeeze out as much liquid as you can.3 Step 3: Blanch the carrot slices in boiling water for 1 to 2 minutes so they stay slightly crisp. Drain and pat dry.4 Step 4: Whisk the rice vinegar and sugar until dissolved, then whisk in the mayonnaise until smooth.5 Step 5: While the potatoes are still warm, crush them in a large bowl with a wooden spoon or masher, leaving some chunks. Season with salt and pepper and let cool to near room temperature.6 Step 6: Fold the mayonnaise dressing, carrot, cucumber, onion, chopped egg, ham and peas or corn, if using, into the cooled potatoes until just combined.7 Step 7: Chill for at least 1 hour before serving, or serve cold right away.getsaucepan.com/r/ff4fb85d-5abd-57bc-aaca-8cae26ce0466
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