Ingredients

The following ingredients have 8 Servings
  • 2 pounds Russet or Yukon Gold Potatoes, peeled and cut into 4 or 5 equal sized chunks.
  • 1/2 of a small English cucumber, sliced in half lengthwise, seeds scraped out with a small spoon, each half sliced lengthwise and then thinly sliced crosswise.
  • 1 large carrot, peeled, sliced into halves or quarters lengthwise (depending on the thickness) and then thinly sliced crosswise.
  • 4-5 scallions, white and light green parts only, thinly sliced crosswise
  • 2/3 cup mayonnaise (I use Hellmann's but see notes)
  • 2 tablespoon Japanese rice vinegar
  • 1 teaspoon spicy English mustard or Karashi (Japanese spicy mustard)
  • 1½ teaspoon Maldon salt or more, to taste (or any sea salt or coarse salt)
  • 1½ teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper, or more to taste

Instruction

  • Place the potatoes and one teaspoon of salt in a pot and cover with cold water by by an inch. Bring to a boil and cook potatoes for 15 minutes or until tender when poked with a fork. Drain potatoes in a colander. Transfer them to a large mixing bowl and let them cool for 15 minutes or so.
  • Blanch sliced carrots in salted boiling water for 2 minutes to soften them a bit. Drain carrots in a colander and run under cold water over them to stop the cooking process. Let them sit in the colander for a few minutes, until dry.
  • Whisk all the dressing ingredients: Mayo, vinegar, mustard, salt, sugar, and pepper.
  • Mash the potatoes with a fork, leaving some small chunks for texture. Add carrots, cucumbers, scallions and half the dressing to the bowl. Toss gently to combine. Add more dressing, tossing, until you get the desired consistency. You may not need all the dressing. Correct the seasoning with  salt and pepper, to taste. Chill until ready to serve. The salad can be made up to a day ahead and stored in the fridge.