Japanese Potato Salad

Time: 30min

Number of servings: 4

Ingredients:

• 300g (10.5oz.) potato
• 50g (1.8oz.) carrot
• 50g (1.8oz.) onion
• 50g (1.8oz.) cucumber
• 2 slices of cooked ham
• 1/2 cup whole kernel corn (canned)
• 4 tbsp. mayonnaise
• 1/2 tbsp. vinegar (rice or grain)
• salt and pepper

Directions:

1. Slice the onion, sprinkle with a bit of salt, and leave for 2~3 minutes until limp. Wash and drain well. Use a paper towel to squeeze out any excess water. This removes the bitter taste and strong smell of the onion.

2. Slice the cucumber into thin rounds (you can use a vegetable slicer if you have). Sprinkle with a bit of salt. When they become limp, drain well and gently squeeze with a paper towel. Removing excess water from the cucumber will keep the salad from becoming wet. 

3. Cut sliced ham into 1/2 inch (1cm) square pieces. Slice the potato into 1/2 inch (1cm) half rounds. Place the potato slices in a pot, lightly wash (to remove extra starch), add water until covered, add 1/2 tsp. of salt, and put on high heat. When it becomes to a boil, turn down to medium and cook for about 12 minutes. 

4. Check the potatoes with a skewer. When they are done, drain well, transfer to a bowl and mash with a fork while they are still hot. Season with 1/2 tbsp. of vinegar, salt and pepper. The seasonings will make the potato tasty.

5. Slice the carrot into 0.1 inch (3mm) quarter rounds. Boil for 3 minutes and drain well.

6. When the potatoes and carrots are cool enough, combine all the ingredients in one bowl and season with 4 tbsp. of mayonnaise, salt and pepper.