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*Appreciated the technique for cooking the potatoes, mashing half, mixing in rice vinegar for prep for this for a great texture at outcome.
*Ratio of mayo to potato was perfect at the end and the ratio of sugar to mayo just right too. (I'm not a fan of Kewpie mayo and I thought this recipe was much better for their substitution for that ingredient in traditional Japanese potato salads...most of which I've been served at Korean eateries.)
*Did not make this with the salted veg. I riffed to use a mixture of fresh veg all in small form - grated carrot, small julienned radish, fine diced sweet onion, peeled and fine dice celery, fine chop parsley - along with the eggs and ham and the scallions to finish top per recipe. Result was a good amount more veg by volume than as recipe was written but even at that the mayo proportion as written was just right. And the veg were crisper texture for given they weren't first salt cured.
*Modified from as written but it was delicious and will go to 'keeper' file. Although next time I would be happy to omit the ham. Or maybe leave it in and omit one or more of the other veg and add in some peas to partner with ham and onion and celery.
*Benefits from being chilled in fridge at least a couple of hours before serving, it is also good made as far ahead as day before and it travels well if you're taking it along to serve elsewhere.
*Last note is my Italian heritage and Italian home raised husband has never appreciated mayo based potato salads on the whole, but he really liked this one, had seconds and wanted the leftovers the next day.