Japanese Potato Salad

Step 1

Cut potatoes into 1-inch cubes by first cutting each potato lengthwise in half, then crosswise into 1-inch-thick half-moons, then lengthwise again to make small cubes—roughly the size of dice.

Step 2

Cut carrot into 1/4-inch-thick coins by slicing straight down through the carrot crosswise, rotating it slightly after each slice so all pieces are similar size.

Step 3

Cut cucumber in half lengthwise from tip to root, then place flat-side down and slice lengthwise into 1/4-inch-thick spears; rotate and cut crosswise into 1/4-inch chunks.

Step 4

Fill a medium pot three-quarters full with water and bring to a boil over high heat, watching until large bubbles break the surface rapidly and steam rises strongly.

Step 5

Add potato cubes to the boiling water and stir with a wooden spoon to prevent sticking; cook until a fork pierces a potato cube with no resistance, about 10 minutes.

Step 6

Add carrot coins to the pot and cook for 2 more minutes, stirring occasionally, until the carrot is just softened but still has slight resistance when pierced.

Step 7

Place a colander in the sink and slowly pour the entire pot contents through it, allowing water to drain completely; do not rinse the vegetables.

Step 8

Spread the drained potatoes and carrots on a plate in a single layer and let them cool for 5 minutes until they no longer steam—this allows the dressing to coat evenly.

Step 9

In a small bowl, pour 1 tablespoon soy sauce, 1 tablespoon mirin, and 0.5 tablespoon rice vinegar; stir with a spoon until well mixed and the sugar from the mirin dissolves, about 30 seconds.

Step 10

In a large mixing bowl, combine the mayonnaise and the soy-mirin mixture; whisk together with a fork until evenly blended and creamy, about 1 minute.

Step 11

Add the cooled potato-carrot mixture and cucumber chunks to the dressing and gently stir with a rubber spatula until all vegetables are evenly coated, about 1 minute.

Step 12

Taste a spoonful and sprinkle in a small pinch of salt if desired; stir once more and transfer to a serving bowl.