Japanese Potato Salad

Instructions

1. Prepare the potatoes
   Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are fork-tender, about 10-12 minutes. Drain well and transfer to a large bowl.
2. Mash the potatoes
   While potatoes are still warm, mash them roughly with a potato masher or fork, leaving some small chunks for texture. Allow to cool for about 10 minutes.
3. Prepare the vegetables
   Sprinkle the sliced cucumber and red onion with a pinch of salt, and let sit for 5 minutes. Squeeze out excess moisture with paper towels. This helps remove bitterness and excess water.
4. Make the dressing
   In a small bowl, whisk together the Japanese mayonnaise, rice vinegar, Dijon mustard, sugar, and white pepper until smooth and well combined.
5. Combine ingredients
   Add the cucumber, red onion, grated carrot, and chopped eggs to the bowl with the mashed potatoes. Fold in the dressing mixture gently until all ingredients are evenly coated.
6. Adjust seasoning
   Taste the potato salad and adjust seasoning with additional salt, pepper, or vinegar if needed. The flavors should be balanced with a slight tanginess from the vinegar.
7. Chill and serve
   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours) to allow flavors to meld. Sprinkle with chopped chives just before serving.