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Japanese Potato Salad with Cucumbers, Carrots, and Red Onion
Ingredients
  • 1 ½ pounds russet potatoes, about 2 to 3 large potatoes, peeled and quartered
  • Kosher salt
  • 2 Persian cucumbers (4.4 ounces; 125g), thinly sliced crosswise
  • 2 teaspoons rice wine vinegar
  • 6 tablespoons  homemade or store-bought Japanese mayonnaise (3 ounces; 85g), such as Kewpie
  • ½ teaspoon Japanese hot mustard
  • 1 small carrot (2 ounces; 55g), quartered and thinly sliced crosswise
  • ¼ red onion (2 ounces; 55g), thinly sliced
  • 2  hard boiled eggs, peeled and chopped
  • 1 scallion, white and light green parts only, chopped
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