Classic Potato Salad from Japan

Ingredients

• 1 Japanese cucumber, thinly sliced
• salt and ground black pepper to taste
• 4 small potatoes, sliced into 1/2-inch circles
• 3 eggs
• 1 cup imitation crabmeat, shredded
• ½ cup whole-kernel corn
• 3 tablespoons Japanese mayonnaise, or more to taste
• 1 ½ teaspoons rice vinegar

Step 1

Slic the cucumber and tossing it with a pinch of salt in a bowl. Let it sit for about 5 minutes until it softens a bit, then squeeze out the excess water and set it aside. Rinse the potatoes under cold water to wash off some of the starch, then drain them. Put the potatoes in a pot, cover with fresh water, add the eggs and half a teaspoon of salt, and bring everything to a boil over high heat. Once boiling, turn the heat down to medium and cook until the potatoes are tender, which usually takes around 10 to 15 minutes.

Step 2

After cooking, transfer the eggs to a bowl of cold water to cool, and drain the potatoes well. Return the potatoes to the pot and mash them while they're still warm, leaving some chunks for a nice texture. Peel and roughly chop the eggs, then add them back to the pot along with the drained cucumber, imitation crab, and corn. Stir in mayonnaise, a splash of vinegar, and season with salt and pepper to your liking.

Step 3

Give the salad a good mix, then pop it in the fridge for about 30 minutes to let the flavors meld before serving.