Japanese Potato Salad

Ingredients:

• 1 lb of yellow or Yukon Gold potatoes; peels and cut in half

• 2 carrots; peels and VERY thinly sliced in rounds (use a mandoline slicer for this, or just shred them)

• 2 Persian cucumbers; very thinly sliced in rounds (use a mandoline slicer for this too if you have one!)

• 1/4 cup of red onion; diced finely

• 2 tsp of kosher salt

• 2 hard boiled eggs; peeled and roughly chopped

• 3 scallions; finely chopped

• 1 tsp of white sugar

• 3 tbsp of seasoned rice vinegar

• 1/2 cup of Kewpie Mayo

Please your peeled and cut potatoes in a pot and cover with about 1 inch of water. Bring the water to a boil and boil until the potatoes can be pierced through with a fork but not falling apart and mushy (about 15- 20 minutes).

In the meantime, in a medium bowl, mix together your carrots, cucumbers and red onion. Season with the salt and mix the veggies so they are all covered. Set aside for about 10 - 15 minutes. The salt will pull the moisture from the veggies so they don’t make the potato salad soggy. Once they have been sitting for about 10 ish minutes, use your hands to squeeze the vegetable mixture out so no liquid remains. Set aside.

When the potatoes are done, strain them and put them in a large bowl (big enough for all your ingredients) and mash them up with a fork. When your potatoes are mashed to your preferred consistency, add in the veggies, the scallions, eggs, sugar, vinegar and Kewpie mayo.

Mix everything together with a spatula and adjust the taste with salt and pepper as needed.

Serve with your favorite BBQ entrees!