Sort ingredients
rich-insurance12
QR Code
Listen
Pdf
Add the potatoes to a medium pot and cover with water. Generously season the water with salt and bring to a boil. Once it starts to boil, reduce the heat to medium and simmer for 15 minutes or until fork-tender.
Transfer the potatoes to a large mixing bowl and mash, leaving some small chunks if you prefer. While the potatoes are still hot, add the onion and mix well. (The heat from the potatoes will slightly cook the onion, softening its sharpness while leaving a pleasant crunch.) Add the vinegar, sugar, salt (to taste), and pepper. Stir to combine. Set aside to cool.
Place the cucumber slices in a medium bowl. Add the ½ teaspoon salt and toss. Let sit for 10 minutes to draw out excess moisture. Squeeze out any excess water. Set aside.
Bring a pot of water to a boil and blanch the carrot slices for 2 to 3 minutes. Rinse under cold water and drain well.
Add the cucumber, carrot, chopped egg, ham, corn, and Kewpie mayonnaise to the potato mixture and stir everything together until thoroughly combined. (Add more mayonnaise if you like it creamier.) Give it a final taste and add more salt and pepper if needed. Serve immediately or store in an airtight container in the fridge for up to 4 days. There's no need to reheat it, as it's best enjoyed chilled.