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Rating

Rated 5 out of 5

Time
45 mins

Yield
4 to 6 servings

Category

Ingredients

  • 1 pound russet potatoes (about 2 whole large potatoes), peeled and cut into large chunks
  • Salt
  • 2 eggs
  • 1 tablespoon rice vinegar, plus more to taste 2 teaspoons sugar
  • 1 small Japanese or Persian cucumber, or 1⁄2 an English cucumber (about 4 ounces), quartered lengthwise, seeds removed and discarded, and thinly sliced
  • 1 small carrot (2 to 3 ounces), quartered lengthwise and thinly
    sliced
  • 1⁄2 cup thawed frozen corn kernels or briefly boiled fresh corn kernels (optional)
  • 1⁄4 cup chopped radish (about 2 radishes; optional)
  • 2 scallions, thinly sliced
  • 5 tablespoons Kewpie mayonnaise (see Tip), plus more to taste 1 whole sac mentaiko or tarako (about 2 ounces)
  • 1 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice, plus more to taste
  • Freshly ground black pepper

Instructions

  1. In a medium saucepan, cover the potatoes with cold water by at least 1 inch. Add a few big pinches of salt. Bring to a boil over high heat. Gently lower the eggs into the pot. Cover, reduce to a bare simmer, and cook until the potatoes are tender and show no resistance when pierced with a knife or cake tester, 10 to 12 minutes. Drain the potatoes in a colander and spread in a single layer on a large rimmed baking sheet. Immediately sprinkle with vinegar and sugar. Set aside until completely cool, at least 15 minutes. Transfer the eggs to a bowl of ice water and peel when completely cool.
  2. Meanwhile, toss the cucumber with a big pinch of salt in the bottom of a large bowl and set aside until the potatoes are cool.
  3. When the potatoes are cool, add them to the bowl with the cucumber and lightly mash with the back of a fork until some bite-size chunks still remain.
  4. Add carrot, corn, radish, scallion, mayonnaise, mentaiko, lemon zest and juice. Squeeze the hard-boiled eggs through your clean fingers to break them up, or chop them with a knife and add them to the salad. Stir together and season with pepper, more salt, sugar, vinegar, lemon juice or mayonnaise, or a combination, to taste.
  5. Kewpie is a Japanese brand of mayonnaise with a thicker texture, and tangier, more umami flavor, though any mayonnaise you prefer will work in this recipe.