Japanese Potato Salad with Cucumbers and Carrots
- 5 medium red potatoes, with skin on
- 2 hothouse cucumbers, thinly sliced crosswise
- 2 small to medium carrots, peeled
- 3/4 cup storebought Japanese mayonnaise, such as Kewpie (Hellman’s mayonnaise works as a substitute)
- 1/8 cup dijon mustard
- Salt and pepper to taste
Boil potatoes (keep skin on), carrots, and bay leaf over high heat in a large pot, water seasoned generously with salt. Reduce to a simmer and cook until carrots are al dente, about 7 minutes, remove carrots from the pot. Let carrots cool, then slice into 1/4” rounds. Simmer potatoes until soft, additional 5-10 minutes.
Meanwhile, quarter and slice cucumbers. Place cucumbers in a bowl and mix in 1/2 teaspoon salt. Let stand for 15 minutes. Drain any accumulated water, then squeeze cucumbers with paper towels to blot up any excess liquid.
Drain potatoes and place in a large bowl. Let cool, then cut into large chunks. Add half of the mayo and mustard. Mash potatoes but keep texture. Once potatoes are well blended, add remaining mayo and mustard, fold in. Mix in carrots and cucumbers. Season with salt and pepper, to taste. Serve in a bowl or between sandwich bread.