Potato Salada¶

Tadashi Ono, Japanese Soul Cooking
Serves 4

• 2 medium russet potatoes (about 1 pound), peeled and coarsely chopped
• 1 tablespoon plus 1 ½ teaspoon salt
• 4 ounces cucumber, thinly sliced (if using Japanese or Persian cucumbers, leave the skin on; otherwise, peel and remove seeds)
• ½ medium carrot (about 2 ounces), peeled and thinly sliced
• ¼ medium yellow onion (about 3 ounces), peeled and thinly sliced
• ½ cup water
• 1 tablespoon rice vinegar (or substitute any white variety)
• ¼ cup mayonnaise (preferably Kewpie brand)
• Pinch ground black pepper

To cook the potatoes, fill a saucepan large enough to tcover the potatoes with water and add 1 tablespoon of the salt. Place over high heat and bring to a boil. Reduce the heat to medium, and cook the potatoes for about 10 minutes, or until a fork goes through them easily. Drain and coarsely mash the potatoes, so small chunks are still visible. Set aside and allow the potatoes to come to room temperature.

Add the cucumber, carrot, onion, and 1 teaspoon of the salt to a bowl. Use your hands to mix the ingredients, making sure they’re coated well with the salt. Allow the vegetables to cure for 5 minutes. Add the water and swirl the ingredients in the water to remove the salt. Squeeze the cured vegetables tightly with your hands to expel the liquid.

Add the vegetables and the potatoes to a large bowl and mix together well. Add the vinegar and mix to combine. Add the mayonnaise, pepper, and the remaining ½ teaspoon salt. Mix together well, until the salad is smooth, and serve.