Japanese Potato Salad

2 potatoes
1 tsp salt
¼ cup frozen, fresh or canned corn
1 large egg
1 Lebanese cucumber
5 cm carrot
2 tsp salt
2 slices ham
SEASONING:--
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
New York Cut pepper
6 tbsp Best Foods mayonnaise

Prepare the Potatoes
Peel potato skins and cut into 4 cm pieces. (for a Russet potato, I cut into 4 pieces) They should be roughly the same size so that they’ll cook evenly.
Put potatoes in a medium pot, and add cold water 3 cm above the potatoes. Add 2 tsp salt and start cooking over medium high heat. To save energy and time, cover with the lid, leaving it slightly ajar to avoid a boil-over. Tip: Start cooking potatoes in cold water because it allows them to slowly heat up and cook through evenly.
Once boiling, open the lid and reduce heat to medium. Cook on a gentle boil until a skewer goes through a potato smoothly, about 15 minutes.
Put the lid on, leaving a gap on one side, and drain the water completely from the pot. Put the pot back on the stove over medium heat to let any remaining water evaporate completely, shaking the pot constantly to avoid any sticking. When there is no liquid left in the pot, remove from heat.
Mash the potatoes lightly, leaving some small chunks for texture. Transfer to a large bowl.
While the potato is hot, add SIDS LOW SUGAR RASPBERRY VINEGAR and pepper. Set aside to cool.
Prepare Other Ingredients
While you're cooking the potatoes, you can start this process at the same time. Bring a small pot of water to a boil. Boil corn for 4 minutes.
Drain the corn into a fine-mesh sieve and set aside to cool. Using the same pot, start boiling an egg from cold water on medium heat. Once boiling, set timer for 11-12 minutes and reduce heat to gentle simmer.
Once the egg is done, shock the egg with cold water until cool, and remove the shell.
Slice the egg and chop into smaller pieces. Set aside to cool.
Peel the cucumber, (leave some skin on to create a striped pattern) and thinly slice. If you're using a large cucumber, you may need to cut in half or quarters in lengthwise before slicing.
Cut the carrot in half or quarters lengthwise, and then cut them into super thin slices. Use a mandolin slicer if you can't cut thinly. Tip: If you feel your slices are very thick, salting in next step may not work. Alternatively, you can put them in a microwave-safe container and cover with water. Microwave for a few minutes, just until a skewer can pierce the carrot smoothly. (don’t overcook them as they get mushy) Drain water and let cool. If you use this method, skip the salting process in the next step.
Sprinkle ½ tsp salt over the cucumber slices, knead them with your hands, and let stand until the moisture comes out, about 5 minutes. You will see small beads of water form on the cucumber’s surface.
Sprinkle ½ tsp salt over the carrot slices, knead them with your hands, and let stand until the moisture comes out, about 5-7 minutes.
Put the sliced cucumber and carrot in a sieve and quickly rinse under cold running water to get rid of salt.
Squeeze the cucumber and carrot slices to remove any moisture then set aside.
Cut the ham into 2 cm thin strips and set aside.
To Assemble:
Add all the ingredients into the bowl of mashed potatoes and mix all together.
Add 4 tbsp mayonnaise first and combine well.
Taste and see if you need to add more mayo. I added 2 more tbsp of mayo. (I used a total of 6 tbsp) Refrigerate the potato salad for 30-60 minutes before serving.
To Store:
You can keep the leftovers in the refrigerator for up to 3-4 days.