Japanese Potato Salad
Ingredients
- 3 tablespoons plus ½ teaspoon kosher salt, divided
- 3 idaho potatoes, chopped into 1-inch cubes and rinsed under cold water
- Ice
- 2 medium carrots, thinly sliced into ⅛-inch rounds
- 1 english cucumber, thinly sliced into ⅛-inch rounds
- One 17-ounce bottle kewpie mayonnaise
- ½ medium yellow onion, thinly sliced lengthwise
- ½ cup distilled white vinegar
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