Japanese Potato Salad

• total time: 1 hour

Ingredients

4 russet potatoes

1 1/2 tbsp rice vinegar

Freshly ground black pepper, to taste

1 cucumber, sliced

1 small carrot, cut into half moons

1/2 cup canned corn kernels (or frozen)

3 large egg, boiled, chopped

3 spring onion, sliced

100g ham, sliced

2 tsp dijon mustard

150g - 200g Kewpie mayonnaise

Peel and chop your potatoes, then boil in salted water until tender about 12 - 15 minutes. Drain, mash roughly with a fork, and season with vinegar and pepper while still warm. Set aside to cool.

Salt the cucumber and leave for 5–10 mins to draw out excess water, then squeeze dry. Boil the carrot and corn until just cooked.

Directions

Mix everything together: mashed potato, cucumber, carrot, corn, egg, spring onion, ham, mustard, and Kewpie, until creamy and well combined. Chill for an hour for the best flavour. Top with extra spring onion and a crumble of boiled egg yolk to serve.