Japanese Potato Salad
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, peeled, quartered lengthwise, and cut into 1/2-inch pieces (about 4 cups)
- 1 medium carrot, peeled and cut on an angle into 1/4-inch-thick slices (about 1/2 cup)
- 2 garlic cloves, peeled
- 1 dried bay leaf
- 1 tablespoon plus 3/4 teaspoon kosher salt, divided, plus more to taste
- 1/3 cup fresh or frozen corn kernels
- 1/3 cup fresh or frozen peas
- 1 tablespoon rice wine vinegar
- 2/3 cup Kewpie mayonnaise
- 1/2 teaspoon black pepper, plus more for garnish
- 1 cup thinly sliced cucumber half-moons (about 1 small cucumber)
- 2 scallions, thinly sliced (about 1/4 cup)
- Sliced milk bread or white bread, for serving (optional)
Directions
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