Japanese Potato Salad ポテトサラダ

T1.5 diabetic muddling through the food maze. Vegetarian? Sometimes. Pescatarian? Sometimes. Meat lover? Sometimes. Food lover? Always!

2 russet potatoes ( 1.15 lb)

2 tsp Diamond Crystal kosher salt (for cooking the potatoes)

2 inches carrot ( 2 oz, 60 g)

¼ cup frozen or canned corn (I used frozen corn, cooked for 5 minutes)

1 large egg (50 g each w/o shell)

1 Persian cucumber (or ½ Japanese cucumber; 3 oz, 90 g)

½ tsp Diamond Crystal kosher salt (for the cucumber)

2 slices Black Forest ham ( 1.9 oz, 54 g)

subheading: For the Seasonings:

1 Tbsp rice vinegar (unseasoned) (or use ½ Tbsp lemon juice/apple cider/Champagne vinegar/white wine vinegar)

freshly ground black pepper (to taste)

6 Tbsp Japanese Kewpie mayonnaise (divided; add 4 Tbsp first, then add more to taste)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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