Japanese Potato Salad

Step 1

1 Cut the cucumber and carrot in half lengthwise, then into very long thin slices (use a mandoline if you have one)

Step 2

2 Lay them on paper towels; season them lightly with salt and let them sit for about 20 minutes, then rinse well and pat dry

Step 3

3 Meanwhile, scrub the potatoes well, then cut them into small-ish bite-size pieces, placing them in a large saucepan as you work

Step 4

4 Cover with cool water and add a large pinch of salt

Step 5

5 Bring to barely a boil over medium heat; cook until just tender when pierced with the tip of a sharp knife

Step 6

6 Use a slotted spoon to transfer the potatoes to a plate to dry

Step 7

7 Increase the heat to high; once the water comes to a rolling boil, carefully add the quail eggs

Step 8

8 Cook for 3 minutes, then drain and immediately transfer to a bowl of cool water and ice cubes

Step 9

9 When the eggs are completely cool, peel and cut each one in half

Step 10

10 Whisk together the mayonnaise, dashi powder, powdered mustard, pepper and a pinch of salt in a mixing or serving bowl, until smooth

Step 11

11 Add the potatoes and stir vigorously to coat; the goal here is to break up the potatoes a bit more and half-mash some of them to give the salad a creamy texture

Step 12

12 Add the cucumber, carrot, cornichons, ham and quail egg halves

Step 13

13 Top with the chives and serve

Step 14

14 NOTE: To make your own dashi powder, pulverize kombu (dried kelp) in a designated spice grinder