Japanese Potato Salad

Steps

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1. 1
   Peel potatoes and cut into large chunks. Place in a pot, cover with water, add a pinch of salt, and bring to a boil. Reduce heat to medium and cook for about 15 minutes until fork-tender.
   ▶ ≈2:55
2. 2
   Transfer cooked potatoes to a mixing bowl and mash to your desired consistency—smooth or with some chunks. While still hot, add the finely chopped onion and mix well; the heat will soften the onion's bite and bring out its natural sweetness.
   ▶ ≈3:42
3. 3
   Add vinegar, sugar, salt, and black pepper to the potatoes and mix well. Set aside to cool completely.
   ▶ ≈4:07
4. 4
   Cut cucumber in half lengthwise and slice thinly. Toss with half a teaspoon of salt and let sit for about 10 minutes to draw out excess moisture.
   ▶ ≈4:29
5. 5
   Thinly slice the carrot and blanch in boiling water for 2-3 minutes, or microwave with a little water for about 3 minutes. Rinse under cold water and drain.
   ▶ ≈4:53
6. 6
   Bring a pot of water to a boil, gently add an egg, and cook for about 11 minutes. Transfer to cold water, peel, and finely chop.
   ▶ ≈5:16
7. 7
   Chop 3 slices of ham. If using bacon or spam instead, cook in a pan first.
   ▶ ≈5:38
8. 8
   Once the potato mixture has cooled, add the cooked carrot, chopped egg, ham, and corn, and mix well.
   ▶ ≈5:55
9. 9
   Squeeze out all moisture from the cucumber slices and fold into the potato mixture. Add Kewpie mayonnaise—start with 5 tablespoons and add up to 2 more for a creamier consistency—and mix thoroughly.
   ▶ ≈6:02
10. 10
    Optional: stir in yellow mustard for extra izakaya flavor. Taste and adjust salt and pepper to preference.
    ▶ ≈6:26
11. 11
    The potato salad can be served immediately, but refrigerate for about 1 hour for best flavor.
    ▶ ≈6:48