Japanese-style Potato Salad

Step 1

Wash and peel the potatoes. Quarter the potatoes and place them into a medium saucepan, cover with water. Bring to a boil, reduce the heat and simmer until fork tender.

Step 2

Thinly slice the cucumber. Place the slices in a colander and sprinkle a couple pinches of salt. Allow to rest for 5-10 minutes. Place the salted cucumber slices into a paper towel. Squeeze out any excess water. Set aside.

Step 3

Drain the potatoes and place them into a large bowl. Use a potato masher or a fork and gently crush the potatoes a few times, leaving some larger chunks.

Step 4

Add salt, sugar and black pepper. Stir to combine.

Step 5

Add the mayonnaise, drained cucumber slices, carrots, corn, and ham. Gently fold to combine.

Step 6

Serve warm or allow to cool before refrigerating and serve cold.