Japanese-Style Potato Salad

Bring a large pot of salted water to a boil.

Add the peeled and diced potatoes to the boiling water and cook for about 10 minutes, or until they are fork‑tender.

Drain the potatoes in a colander and spread them on a large tray to cool for 5 minutes, then transfer to a bowl and let them reach room temperature.

While the potatoes are cooling, prepare the dressing: in a medium bowl whisk together the Japanese mayonnaise, soy sauce, rice vinegar, sugar, a pinch of salt, and black pepper until the mixture is smooth and homogeneous.

Add the diced cucumber, shredded carrot, and thinly sliced scallions to the dressing, stirring gently to combine the vegetables with the sauce.

Fold the cooled potatoes into the dressed vegetable mixture, tossing gently to ensure every piece is evenly coated without mashing the potatoes.

Taste the salad and adjust seasoning with additional salt or pepper if needed.

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld.

Before serving, give the salad a quick stir and optionally garnish with a few extra scallion slices for color.

Serve chilled as a side dish or light main course.