Ingredients
Method
Make the potatoes and hardboiled egg
- Peel the potatoes and chop them into even 2”-3” slices.
- Add the potatoes to a pot of cool, generously-salted water and bring them to a boil over high heat.
- Once boiling, turn the heat to medium-high and simmer the potatoes for 20 minutes or until done.
- While you’re potatoes are boiling, add an egg to a small saucepan filled with cool water and bring it to a boil over high heat. Once boiling, turn the heat to medium-low and simmer for 12 minutes.
- Once done, drain the hot water and shock the egg with cold water to cool it down.
- Once cool, peel and chop the egg.
While the potatoes & egg are boiling, prepare the carrots and cucumbers
- Peel the carrot. Cut it in half lengthwise and then slice it very thinly crosswise. You'll end up with very thin half-moons.
- Peel the cucumber. Slice it very thinly crosswise. You'll end up with very thin full-moons.
- Mix the sliced carrots and cucumbers with 2 tsp of kosher salt and set them aside for 10-15 minutes.
- Once rested, rinse them under water to remove the salt. Then use your hands to squeeze out as much of the moisture as you can.
Prepare the corn and ham
- To remove moisture from the corn, use your hands to squeeze out as much water as you can.
- Chop the ham into even 1/2" pieces.
Finish the potatoes
- Once the potatoes are done cooking, and while they're still warm, mash them until they’re almost smooth and there’s just a few grape-sized pieces left.
- Add the rice vinegar and 1 tsp kosher salt while the potatoes are still warm. Stir until combined.
- Let the potatoes cool.
Mix everything together
- Once the potatoes are cool, add them to a large bowl. Next add the Kewpie mayo, carrots, cucumbers, corn, ham, and egg to the potatoes. Mix thoroughly.
- Chill the potatoes in the refrigerator until cool and then serve.