India-Japanese Potato Salad

Preparation: Put the potatoes in a saucepan of cold, salted water so the water is just covering the top of the potatoes. Bring to a simmer. Cook the potatoes until a paring knife or wooden skewer poked into them goes in without resistance, about 15 minutes. Drain the potatoes in a colander. While Potatoes are cooking prepare the other vegetables: Sprinkle both onion slices and cucumber slices lightly with sea salt, mix with your hands making sure the salt coats them evenly. Set aside for 10 minutes. After 10 minutes rinse off vegetables in a colander and wrap and gently squeeze vegetables in a clean dish cloth or a few paper towels to get all of the moisture out. This is a very important step and will prevent soggy potato salad. Add carrot slices to a small saucepan of salted water, bring to a boil and blanch for two minutes. They should still have a slight crunch, do not overcook. Drain and set aside. Place the cooked potatoes into a medium sized bowl and gently smash with a fork making sure you leave some small chunks. In a small bowl mix together the Group A ingredients and pour over the smashed potatoes, gently tossing to evenly coat the potatoes. Add the onions, cucumber, carrots and Kewpie Mayonnaise and gently combine with the potato mixture until all of the ingredients are combined. Serve at room temperature or chilled in the refrigerator. http://www.lovelylanvin.com/2013/05/03/japanese-potato-salad-%E3%83%9D%E3%83%86%E3%83%88%E3%82%B5%E3%83%A9%E3%83%80/