A classic, home-cooked dish for over one hundred years, Japanese Potato Salad is distinct because of its colorful addition of fresh vegetables, creamy texture, and rounded flavor. It's the ultimate crowd-pleaser!

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INGREDIENTS

2 russet potatoes (1.15 lb, 520 g)
2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for cooking the potatoes)
¼ cup frozen or canned corn (1.4 oz, 40 g)
1 large egg (50 g w/o shell)
1 Persian cucumber (or ½ Japanese cucumber; 92 g, 3.25 oz)
2 inches carrot (2 oz, 60 g)
1 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (divided; for cucumber and carrot)
2 slices black forest ham (1.9 oz, 54 g)

For Seasoning
1 Tbsp rice vinegar (If you don't have rice vinegar, I'd skip and do not use other vinegar as they tend to be too strong)
freshly ground black pepper (to taste)
6 Tbsp Japanese mayonnaise (I recommend with 4 Tbsp first, then add more if needed)

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How To Make Japanese Potato Salad (Recipe) ポテトサラダレシピ (作り方)

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