Japanese potato salad

Ingredients:

• 2 large potatoes, cut into medium chunks
• 2 hard-boiled eggs, chopped
• 1/2 medium English cucumber, thinly sliced
• 3 slices ham, diced
• 1/4 cup corn (canned or frozen)
• 1/4 cup carrots, 1/4 inch dice
• 1/2 teaspoon salt

For the dressing:

• 1/3 cup Japanese mayonnaise
• 1 1/2 teaspoons rice wine vinegar
• 1 teaspoon sugar (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional additions:

• 1/4 cup chopped green onions
• 1/4 cup chopped celery
• 1/4 teaspoon red pepper flakes

Instructions:

1. Prepare vegetables: Cut potatoes into medium chunks. Thinly slice cucumber and set aside with salt to draw out moisture (about 10 minutes). Squeeze out excess liquid.
2. Cook potatoes and carrots: Boil potatoes in lightly salted water until easily pierced with a fork. Add carrots during the last 2 minutes of cooking. Drain and set aside.
3. Make dressing: Combine Japanese mayo, rice wine vinegar, sugar (if using), salt, and pepper for the dressing. Taste and adjust to your liking.
4. Assemble: Toss dressing with potatoes, carrots, chopped hard-boiled eggs, cucumber slices, corn, and diced ham. Mash potatoes to your liking while mixing in the dressing.
5. Serve: Serve immediately or refrigerate to serve cold.

Optional additions:

• For extra flavor: Add chopped green onions, celery, or red pepper flakes.
• For a richer texture: Add a dollop of Greek yogurt or sour cream.
• For a spicier kick: Add a pinch of cayenne pepper.

Enjoy your delicious Japanese Potato Salad!