4 medium Yukon Gold potatoes (I used Russet)
1/3 C mayonnaise (I don't use Japanese Kewpie mayonnaise because it has MSG)
1/2 cucumber, thinly sliced (I used a Benriner mandolin)
1/4 sweet onion, thinly sliced
1/2 carrot, peeled and thinly sliced
Extra sea salt for salting and blanching vegetables
Add corn and kamaboko :)
Group A ingredients
1/3 tsp black pepper
1 tsp sea salt
1 T rice wine vinegar
1 T sugar
1/3 tsp Karashi, Japanese spicy mustard
Prepare potatoes and boil until cooked. While potatoes are cooking, prepare the other vegetables.
Sprinkle both onion slices and cucumber slices lightly with sea salt, mix with hands making sure the salt coats them evenly. Set aside for 10 minutes. After 10 minutes, rinse off vegetables in a colander and gently squeeze vegetables in a clean dish cloth or a few paper towels to get all of the moisture out. This prevents soggy potato salad.
Add carrot slices to a small saucepan of salted water, bring to a boil and blanch for two minutes. They should still have a slight crunch, do not overcook. Drain and set aside.
Place the cooked potatoes into a bowl and gently smash with a fork, making sure you leave some small chunks. (I used my hands). In a small bowl, mix together the Group A ingredients and pour over the smashed potatoes, gently tossing to evenly coat the potatoes. Add the onions, cucumber, carrots and mayonnaise and gently combine until all the ingredients are combined. Can either serve at room temperature or chilled.
*I added corn kernels and kamaboko.
