Thinly slice the cucumbers. Add them to a mixing bowl with 1tsp salt. Use your hands to gently rub the salt into the cucumber slices. Set the bowl aside.
Peel the potatoes and cut them into ¾-inch dice. Immediately place them in a large pot and add enough cold water to cover by 1 inch.
Bring the water to boil over medium-high heat then reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 10 minutes.
Drain the potatoes and transfer to a large heat-proof mixing bowl. Season with ¼ tsp salt and pepper. Use a potato masher to roughly mash the potatoes and leave some small chunks for texture.
In the meantime, in a separate saucepan bring the water to boil then reduce heat to medium-low, add the eggs and simmer for 8 minutes. Remove the eggs and blanch the carrots and peas until tender, about 10 seconds. Set them aside to cool.
To assemble, add eggs to the potato bowl and lightly mash them together. Squeeze the cucumbers well and add them to the potato bowl with peas and carrots, ham, and scallions, if using.
Add the dressing and toss to incorporate. Season with more salt and pepper to taste, if desired. Serve in room temperature or best slightly chilled.
How long does potato salad last?
This potato salad with egg can be prepared and assembled up to 2 days before serving.
It tastes even better when it’s chilled so give it some time to allow the flavors meld. If I’m planning to serve in the evening, I’ll prepare it at lunch so it can sit and build the flavors.
I recommend finishing the salad within 2-3 days but it rarely lasts that long! The sweet, tangy, and creamy flavor really make this dish excellent. It’ll be gone before you know it! :)
Recipe variationsTry adding -
Corns if you tolerate it
If you aren't doing Whole30, try Kewpie Japanese Mayonnaise Skip the rice vinegar and mushroom seasoning listed in the recipe. No Mushroom seasoning? Season the mayo you have at home with salt and pepper and a dash more rice vinegar for the tangy flavor. Order the mushroom seasoning now for next time around!Note: Not every mushroom powder is the same! Quite a lot of them taste more Western (for example using herbs such as thyme, onion,..etc.). Japanese or Asian flavored mushroom powder uses either bonito and kelp or shiitake. So read your labels before you buy. ;)