Foryoueats: Instant Pot Potato Salad

Name: Foryoueats: Instant Pot Potato Salad
Ingredients: 1 large egg (50 g each w/o shell); 1½ lbs large russet potatoes (3 pieces); 3 oz carrot (2½ inches, 6 cm); 2 Persian cucumbers (or 1 Japanese cucumber; you can also use ½ English cucumber cut lengthwise and seeds removed); ½ tsp Diamond Crystal kosher salt (for draining the moisture from the carrots and cucumber); 2 slices ham (1.75 oz, 50 g; I use Black Forest ham); 4 Tbsp frozen or canned corn (cooked/cooled, if frozen; drained); ½ tsp Diamond Crystal kosher salt; freshly ground black pepper; 2 tsp rice vinegar (unseasoned); 4–6 Tbsp Japanese Kewpie mayonnaise (you can make my recipe for Homemade Japanese Mayonnaise; use regular mayonnaise in a pinch)

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This Instant Pot Potato Salad is a quick and easy side dish that's perfect for any occasion. With the perfect blend of potatoes, cucumbers, ham, and a creamy dressing, it's a refreshing and flavorful...

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Ingredients

1 large egg (50 g each w/o shell)
1½ lbs large russet potatoes (3 pieces)
3 oz carrot (2½ inches, 6 cm)
2 Persian cucumbers (or 1 Japanese cucumber; you can also use ½ English cucumber cut lengthwise and seeds removed)
½ tsp Diamond Crystal kosher salt (for draining the moisture from the carrots and cucumber)
2 slices ham (1.75 oz, 50 g; I use Black Forest ham)
4 Tbsp frozen or canned corn (cooked/cooled, if frozen; drained)
½ tsp Diamond Crystal kosher salt
freshly ground black pepper
2 tsp rice vinegar (unseasoned)
4–6 Tbsp Japanese Kewpie mayonnaise (you can make my recipe for Homemade Japanese Mayonnaise; use regular mayonnaise in a pinch)