Photo Credit: noobcook.com

Japanese Potato Salad


Ingredients

  • 1/2 Japanese cucumber cut to thin, semi-circle slices
  • 1/4 tsp salt
  • 1/2 carrot peeled and cut to thin, semi-circle slices
  • 2 russett potatoes peeled and quartered
  • water (enough water to submerge the potatoes)
  • 3 tbsp cooked corn nibblets usually tetra-pak or canned
  • 3/4 cup Japanese mayonnaise
  • salt and black pepper to taste