Ingredients

Potatoes          (4) 800g

Cucumber        (1) 80g

Carrot               (1/3) 80g

Onion                (1/2) 50g

Ham                  4 slices 

Corn kernels     1 cup (can or boiled fresh corn)

Pickle juice: 

Sugar                                       2 tbsp 

Rice or apple cider vinegar    2 tbsp

Salt                                           1 tsp

Water                                       3/4 cup

Seasoning 

Salt                                             3/4 tsp salt

Sugar                                         1 tbsp

Rice or apple cider vinegar      1 tbsp

Ground pepper                          1/4 tsp

Japanese mayonnaise             6-8 tbsp 

Tsp: teaspoon

Tbsp: tablespoon

Direction

• Roughly dice potatoes and let it soak in water for 30 minutes to prevent browning.

• In the mean time thinly slice cucumber then sprinkle with a pinch of salt to dehydrate for 10 minutes.

• Thinly slice carrot and onion. Wash and drain carrot to prevent it from staining other vegetables. Combine both carrots and onion in a bowl with all the ingredients in a pickle juice section (above). Give it a mix and set aside for about 10 minutes. 

• Add diced potatoes and 2 eggs into a pot of water. Bring it to a boil then remove the eggs at the 10 minutes mark. Cool it down in a cold water bath then peel the shell.  Potatoes is done when you can pierce through with a chopstick. 

• Drain and mash potatoes until desired texture. Season with salt, pepper and rice vinegar from seasoning section. Mix to combine then add rest of toppings, sugar, then mayonnaise. Mix until everything is combined. Adjust seasoning according to your taste. Let it chill inside fridge for 30 to 60 minutes before serving.