The Easiest Japanese Potato Salad

Peel and cut the potatoes into large chunks.

Place the potatoes in a pot, cover with water, add a pinch of salt, and boil for about 15 minutes until fork-tender.

While the potatoes are boiling, finely chop the onion.

Drain the cooked potatoes, transfer them to a mixing bowl, and mash them while they are still hot.

Add the chopped onion to the hot mashed potatoes and mix. Then season with vinegar, sugar, salt, and pepper. Mix well and let it cool down.

Thinly slice the cucumber, add salt, and let it sit for 10 minutes. Then, squeeze out all the excess moisture.

Thinly slice the carrot and blanch it in boiling water for 2-3 minutes. Drain and rinse under cold water.

Hard-boil an egg for 11 minutes, cool it in cold water, peel, and finely chop it.

Chop the ham into small pieces.

Add the prepared carrots, egg, ham, corn, and squeezed cucumber to the cooled potato mixture.

Add mayonnaise and mix everything together until well combined.

Taste and adjust seasoning with salt and pepper. For an extra kick, add yellow mustard. Chill for 1 hour before serving.