Korean Potato Salad

Ingredients:

• 6 medium russet potatoes, peeled and sliced
• 3 eggs
• ½ cup ham, finely diced
• ⅓ cup carrots, peeled and finely chopped
• ½ cucumber, sliced into long quarters and thinly sliced
• ½ cup canned corn
• 1 stalk green onion, finely chopped
• ½ cup mayo, Kewpie mayo recommended
• ½ tsp salt
• ½ tsp sugar

Method

1. Slice your cucumber into quarter long strips and then slice them thinly. Spread the cucumbers on a large plate and sprinkle salt all over it to force the cucumbers to release water. Set aside to allow the salt to do its work for 10 minutes.
2. Next peel and slice your potatoes. Bring a pot of water to a boil and carefully lower your potatoes in. Boil for 10-15 minutes until fork tender. Strain and rinse under cold water. Add them to your large mixing bowl.
3. Meanwhile, bring a smaller pot of water to boil and carefully add your eggs. Boil them uncovered for 8 minutes. Once they are boil, soak them in very cold water. Crack and peel them. Add peeled eggs to mixing bowl with potatoes. Mash everything with a potato masher until everything is fluffy and creamy.
4. Using a clean paper towel soak up the excess water from the cucumbers. Once the cucumbers are dry, add them to your potato and egg mixture. Followed by sliced ham, finely chopped carrots, canned corn, chopped green onions, Kewpie mayo, salt and sugar. Mix everything together with a spatula. Serve and enjoy!