Potato Salad

• 2 Russet potatoes
• ½ tsp. salt
• 1 egg
• 2 ½ inch carrot
• ¼ cup corns
• 2 inch English cucumbers (The cucumber in this photo is about 3 inches, but you just need bout 2 inches)
• 2 black forest ham slices
• ¾ cup (12 Tbsp.) Japanese mayonnaise
• Salt
• Fresh ground black pepper

Instructions:

1. Peel potato skins and cut into 1 ½ inch pieces. They should be roughly about the same size so that they’ll be done cooking around be the same. Put potatoes in a large pot and add water until it covers all the potatoes.
2. Boil potatoes with high heat. After water boils, lower heat to medium and cook until a skewer can goes through the potato smoothly. Drain the water from pot and put the potato back on the stove again.
3. On the stove, evaporate water and moisture of the potatoes over medium-high heat (for less than 1 minute). Shift the pot in circular motion so the potatoes wont’ get burnt. When you see there no liquid in the pan, remove from heat.
4. Mash the potatoes but leave some small chunks for texture. Sprinkle salt and transfer it into a big bowl and let it cool on the kitchen counter.
5. Meanwhile prepare a boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside.
6. Cut carrots into quarter (or half) and then slice it thinly. Put them in a microwave-safe container and cover it with water. Microwave for a few minutes until a skewer goes smoothly through the carrot (don’t overcook). Drain water and cool down.
7. Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarter. Then slice it thinly.
8. Dice the sliced hams into small size.
9. Prepare and boil corn (canned corn kernels works as well).
10. Add hams and veggies into the mashed potato bowl. Grind some pepper over and mix well.
11. Add mayonnaise.
12. Add boiled eggs and mix a bit but don’t over do it. Let it cool and keep in the fridge till you are ready to serve.