Japanese Potato Salad

Name: Japanese Potato Salad
Ingredients: 1 1/2 pounds Yukon Gold potatoes , peeled, quartered lengthwise, and cut into 1/2-inch pieces (about 4 cups); 1 medium carrot , peeled and cut on an angle into 1/4-inch-thick slices (about 1/2 cup); 2 garlic cloves , peeled; 1 dried bay leaf; 1 tablespoon plus 3/4 teaspoon kosher salt , divided, plus more to taste; 1/3 cup fresh or frozen corn kernels; 1/3 cup fresh or frozen peas; 1 tablespoon rice wine vinegar; 2/3 cup Kewpie mayonnaise; 1/2 teaspoon black pepper , plus more for garnish; 1 cup thinly sliced cucumber half-moons (about 1 small cucumber); 2 scallions , thinly sliced (about 1/4 cup); Sliced milk bread or white bread, for serving (optional)