Korean Potato Salad

bonappetit.com

Mark Oberemk

1 small red onion, finely chopped

2 Persian cucumbers, halved lengthwise, thinly sliced crosswise

1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise

2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

1 lb. russet potatoes (about 2 medium), peeled, cut into 8 equal pieces

2 large eggs, rinsed

1 cup fresh corn kernels (from about 1 ear; optional)

½ cup mayonnaise

2 Tbsp. unseasoned rice vinegar or distilled white vinegar

1 Tbsp. plus 1 tsp. sugar

1 tsp. yellow mustard (such as French’s )

Directions at bonappetit.com

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