Japanese Potato Salad
Ingredients
- 2 pounds russet potatoes, peeled and cut into eighths
- Kosher salt and freshly ground black pepper
- 4 1/2 teaspoons unseasoned rice vinegar, plus more if needed
- 1/3 English cucumber, halved lengthwise, seeded and thinly sliced
- 1/3 cup frozen corn
- 1 small carrot, halved lengthwise and thinly sliced
- 2 or 3 slices deli ham, diced
- 1/3 cup Japanese mayonnaise, such as Kewpie, plus more if needed
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