Japanese Potato Salad

Ingredients:
2 medium Russet potatoes (400g)
½ medium carrot (80g)
½ fresh corn kernels (60g)
4 inches Japanese cucumbers (80g)
1 large egg (65g with shell)





Seasonings:
100g mayonnaise (preferably Kewpie)
2 teaspoons japanese rice vinegar
1 teaspoon honey (or sugar)
Black pepper and salt to taste
Extra salt for cucumber and potato

Instructions:
1. Peel and cut carrot into small cubes.
2. Remove the husks (outer leaves) and silks (thin hairs) from the corn. Wash and rinse. Carefully run a knife down the cob to cut off the kernels. Steam carrot cubes and corns till cooked about 8-10 minutes. Do not overcook. Drain away excess water from steaming.
3. Slice cucumber thinly and place in a small bowl. Sprinkle a little salt to coat evenly. Let it sit for 5 minutes. Squeeze out excess water.
4. Prepare one boiled egg and cut into small pieces.
5. In a small bowl, add mayonnaise, rice vinegar, honey and black pepper. Whisk to combine.
6. Peel and cut potato into 1 ½ inch chunk. Place the potatoes and a little salt in a large pot and fill with water until covered by ½ inch. Bring the water to a boil with medium heat and let the potatoes simmer until they are fork tender (about 10-15 minutes). Drain and mash the potatoes but leave some small chunks for texture (if you prefer a smooth texture, mash them thoroughly).
7. Add seasonings from step (5) and stir gently to combine. Then add cucumbers, corns, carrots and eggs and mix until well incorporated. Adjust salt, pepper and mayo, if desired.
8. Cover the salad with plastic wrap or place in an airtight container. Let it chill in the refrigerator for at least 1 hour.

Source:  food-4tots.com,  Facebook