Japanese Potato Salad

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

INSTRUCTIONS:

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.

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.

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.

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

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.

Enjoy!