The June 2024 issue of Food & Wine is the cooks delight, filled with many wonderful recipes.

For example, this Japanese Potato Salad. It might be the best, the greatest potato salad I have ever made and enjoyed–and I have made many different kinds of potato salads, from a Sesame-Ginger Potato Salad to a Lemon-Potato Salad with Mint to Roasted Green Bean, Roasted Red Potato, Red Onion, Kalamata Olive Salad with Rosemary Vinaigrette — a family favorite.

Quoting from the magazine:

“In Japan, potato salad is an essential picnic food, a mainstay at barbecues, and a regular in lunchtime bento boxes. This potato salad is the one that every Japanese person eats–no exaggeration. The potatoes are mashed and soft, some carrot for sweetness, and a generous glug of rice vinegar. But what sets it part from other potato salads is the umami-rich mayonnaise that binds it all together. Kewpie is the brand more Japanes use……the creamiest, most luscious mayo out there, thanks to the large amount of egg yolks in the recipe.”

Chef and cookbook author Sawako Okochi makes this vegetable-studded, creamy potato salad every year for the Fourth of July, though we think it’s perfect for any cookout or potluck. Adding the vinegar directly to the potatoes while they’re hot is a smart trick employed here that’s useful for any and all potato salads you make. It ensures that the potatoes absorb flavor and seasonings completely. Serve this creamy potato salad as a side dish, or, for a fun twist, stuff it between two pieces of soft bread like you would egg 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) (I didn’t have scallions so I added some chopped cilantro.)

Directions

1. Place potatoes, carrot, garlic, bay leaf, and 1 tablespoon salt in a medium saucepan; fill with cold water to cover by 1 inch. Bring to a boil over high. Reduce heat to medium, and simmer, uncovered, until potatoes are fork-tender, 8 to 10 minutes, adding corn and peas during final 3 minutes of cooking time. Drain potato mixture; discard bay leaf and garlic cloves.
2. Transfer warm potato mixture to a medium bowl. Add vinegar and remaining 3/4 teaspoon salt; toss to combine. Stir in Kewpie mayonnaise and black pepper. For a creamier salad, use a fork to mash a portion of the potatoes. Chill potato salad in refrigerator, uncovered, until cooled to room temperature, about 20 minutes, stirring occasionally.
   
3. Stir cucumber and scallions into potato salad; season to taste with salt, and garnish with black pepper. Serve potato salad immediately, or spread on sliced bread for a creamy sandwich, if desired.

I served the potato salad with grilled steak.