Japanese Potato Salad

Step 1

Fill a medium pot with cold water and place it over high heat. While the water comes to a boil, scrub 1.5 pounds of medium waxy potatoes under cold running water to remove any dirt, but do not peel them — the skin helps them hold their shape during cooking.

Step 2

Once the water boils, carefully add the whole potatoes and 2 large eggs in their shells. Return to a gentle boil, then reduce heat to medium. Simmer until a fork easily pierces the thickest part of the potatoes, about 12-15 minutes — the eggs will finish cooking at the same time. You're aiming for potatoes that are tender but still hold their shape, not falling apart.

Step 3

While the potatoes and eggs cook, cut 1 medium English cucumber (unpeeled for color and texture) in half lengthwise. Scoop out the watery seed core with a small spoon, then cut the cucumber into 1/4-inch half-moons. Peel 1 medium carrot and cut it into 1/4-inch thick matchsticks, keeping them consistent in size so they cook evenly in any leftover heat. If using ham or chicken, cut it into 1/4-inch dice.

Step 4

Drain the potatoes and eggs together in a colander, reserving 1/4 cup of the cooking liquid in a small bowl. Run the potatoes and eggs under cold water for 30 seconds to stop the cooking and cool them slightly — this prevents them from turning mushy when you mix in the dressing.

Step 5

Peel the cooled eggs and chop them into 1/2-inch chunks. Peel the potatoes (the skin should slip off easily now) and cut them into 3/4-inch cubes — keep them warm, not refrigerated, as they'll absorb the dressing better.

Step 6

In a small bowl, whisk together 0.5 cup of Japanese mayonnaise, 1 tablespoon of rice vinegar, 0.5 teaspoon of salt, and 0.25 teaspoon of white pepper. Stir in 2-3 tablespoons of the reserved warm potato cooking liquid — this thins the mayo just enough so it coats the potatoes without clumping.

Step 7

Transfer the warm potato cubes to a large mixing bowl. Pour the mayo dressing over them and gently fold together using a rubber spatula, being careful not to crush the potatoes — you want distinct chunks, not a mash. The warm potatoes will absorb the flavors beautifully.

Step 8

Add the chopped eggs, cucumber, carrot matchsticks, and ham or chicken (if using) to the bowl. Gently fold everything together until evenly combined and creamy — the salad should look cohesive but not over-mixed.

Step 9

Taste the salad and adjust seasoning with a pinch more salt or white pepper if needed. Serve at room temperature or refrigerate for up to 2 days — the flavors actually deepen as it sits. The creamy, tangy dressing balances the soft potatoes and crisp vegetables beautifully.