Japanese Potato Salad

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Step 1

Before cooking

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Steps as written in the recipe card.

20 steps20 min

Black Pepper: freshly ground black pepper ((to taste))
Japanese Kewpie Mayonnaise: 6 Tbsp Japanese Kewpie mayonnaise ((divided; add 4 Tbsp first, then add more to taste))

Gather all the ingredients.

References

Full ingredient reference

2 russet potatoes ((1.15 lb, 520 g))
2 tsp Diamond Crystal kosher salt ((for cooking the potatoes))
2 inches carrot ((2 oz, 60 g))
¼ cup frozen or canned corn
1 large egg (50 g each w/o shell)
1 Persian cucumber ((or ½ Japanese cucumber; 3 oz, 90 g))
½ tsp Diamond Crystal kosher salt ((for the cucumber))
2 slices Black Forest ham ((1.9 oz, 54 g))
1 Tbsp rice vinegar (unseasoned)
freshly ground black pepper ((to taste))
6 Tbsp Japanese Kewpie mayonnaise ((divided; add 4 Tbsp first, then add more to taste))