Ingredients
The following ingredients have 4 Servings
- 2 1/2 pounds red potatoes
- cooked and peeled
- 2 1/2 teaspoons salt
- divided
- plus more as needed
- 1/2 English cucumber
- thinly sliced on a mandolin around 1/8-inch-thick (about 1 cup)
- 2/3 cup Japanese-style mayonnaise
- such as Kewpie
- 1/2 red onion
- thinly sliced on a mandolin around 1/8-inch thick (about 1/2 cup)
- One 15.25-ounce can corn
- drained
- 5 eggs
- hard-boiled
- peeled and chopped
Instruction
- In a large pot, place potatoes and cold water to cover by about 2 inches
- Season with salt, bring to a boil, and cook until tender, about 15 minutes
- Meanwhile, sprinkle the cucumbers with ½ teaspoon salt for about 15 minutes, then rinse under cold water to remove any excess salt
- Once the potatoes are done, run under cold water until cool to the touch
- Peel potatoes, then mash with 2 teaspoons salt and mayonnaise in a large bowl
- Fold in cucumbers, red onions, corn, and eggs
- Season to taste with more mayonnaise or salt and pepper
