Japanese potato salad

Peel and quarter the potatoes; cover by one inch with cold water in a medium pot and add 2 tsp kosher salt.

Bring to a boil on medium-high, then gently boil 15 minutes until a skewer slides in.

Bring the egg to a boil in cold water, lower the heat and cook 11 to 12 minutes.

Halve the carrot lengthwise and slice thinly; stripe-peel and thinly slice the cucumber.

Massage the cucumber with half a teaspoon kosher salt and let stand 5 minutes; squeeze out the moisture.

Cut the ham into thin one inch strips.

Shock the egg in ice water, peel, slice and chop.

Cook the carrot and frozen corn in boiling water 5 minutes; drain and cool.

Drain the potatoes completely and dry them in the pot over medium heat, shaking constantly.

Mash lightly, leaving small chunks; transfer to a large bowl and, while hot, add rice vinegar and black pepper; cool.

Add all the other ingredients and 4 tbsp mayonnaise; taste and add the remaining 2 tbsp and a little salt.

Serve, or refrigerate 30 to 60 minutes first.