Potato Salad (yield one quart)

• 1 cup Japanese mayonnaise (Kewpie brand)
• 3-1/4 pounds Idaho russet potatoes (peeled and diced)
• 1 cup baby carrots (chopped)
• 4 scallions (sliced)
• 1/2 cup grated daikon radish
• 1 cup diced English cucumber
• 3 tablespoons chopped pickled ginger (Gari)
• 1/2 cup chopped red onion
• 2 tablespoons rice vinegar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon nanami togarashi (Japanese pepper blend)
• 1/2 teaspoon salt