Japanese Potato Salad Recipe (with Video)

1. Begin by peeling the potato and carrot. Then cut them into chunks and place them in a pot of cold water, make sure there is enough water to fully cover the potatoes and carrots. Add a couple pinches of salt and bring the water to a boil.
2. While waiting for the water to boil, add the sliced onions and cucumbers to a small bowl. Sprinkle 1/4 teaspoon of salt on top, mix well, and let it stand for about 10 minutes. Squeeze the cucumbers and onions with your hands to remove the accumulated water then set aside.
3. Reduce the pot of boiling water to a simmer and cook the potatoes and carrots for 10-15 minutes or until they are easily pierced with a fork. About 7-8 minutes before the potatoes and carrots are done cooking, add the eggs to the same pot and let them cook with the potatoes and carrots.
4. Drain the potatoes and carrots, and peel the cooked eggs. Transfer them to a large bowl. Mash them lightly with a masher, leaving some chunks for texture. Then add the prepared cucumber and onion slices, Kewpie Mayo, rice vinegar, 1/4-1/2 teaspoon salt, 1/2 teaspoon ground black pepper. Mix everything together with a spoon until it’s well combined.
5. Plate the potato salad and garnish with dried parsley flakes if desired.
6. Enjoy!