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Japanese Potato Salad with Cucumbers, Carrots, and Red Onion
Ingredients
  • 1 ½ pounds russet potatoes, about 3 large potatoes, peeled and quartered
  • Kosher salt
  • 2 Persian cucumbers, thinly sliced crosswise
  • 2 teaspoons rice wine vinegar
  • 6 tablespoons homemade or store-bought Japanese mayonnaise, such as Kewpie
  • ½ teaspoon Japanese hot mustard
  • 1 small carrot, quartered and thinly sliced crosswise
  • ¼ red onion, thinly sliced
  • 2 hard boiled eggs, chopped
  • 1 scallion, white and light green parts only, chopped
Steps
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