Steps

1. Place 750g of potatoes in a pot.
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2. Add enough water to cover the potatoes and bring to a boil over high heat.
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3. When foam appears, reduce the heat to low, just slightly above a simmer, and cook the potatoes until small bubbles gently rise.
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4. Thinly slice 1/4 onion.
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5. Microwave the thinly sliced onion for 30 seconds.
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6. Soak the microwaved onion in 500cc of water mixed with 1 tsp of vinegar for 10 minutes to remove its sharpness.
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7. Squeeze out the water from the softened onion thoroughly.
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8. In a bowl for the dressing, combine 2 tbsp of vinegar, 1/2 tsp of salt, and a pinch of pepper, and dissolve the salt.
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9. Gradually add 4 tbsp of vegetable oil while mixing with a whisk to emulsify.
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10. Drain the potatoes once a skewer slides easily into them. 【This is the trick!】 Boiling the potatoes thoroughly from the start ensures they retain their texture and don't become hard as they cool.
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11. Peel the potatoes while they are still hot.
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12. Slice the peeled potatoes into thin pieces, less than 1cm thick. 【This is the trick!】 Slicing them thinly allows the dressing to penetrate more easily.
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13. If the dressing has separated, mix it again and pour it over the hot potatoes.
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14. Mix well, ensuring the dressing soaks into the cut surfaces of the potatoes. 【This is the trick!】 Mixing the dressing into hot potatoes allows the flavor to deeply penetrate.
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15. Add the squeezed onion to the potatoes, loosening it as you go, and mix everything together.
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16. Cover with plastic wrap and refrigerate for at least 30 minutes.
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17. To the chilled potatoes and onion, gradually add 60g of mayonnaise, tasting as you go, and mix. 【This is the trick!】 Mixing mayonnaise with cooled potatoes preserves its flavor and results in a delicious dish. If you want to retain some texture, mix while leaving some larger chunks.
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18. Plate and serve.
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