Ingredients
Equipment
Method
Boil and mash the potatoes
- Bring a Dutch oven of water to a boil, add peeled and cubed russet potatoes, and boil until very tender, about 15–20 minutes.
- Drain the potatoes and mash them roughly while still warm so the salad stays textured (not completely smooth).
Blanch the vegetables
- Add diced carrots to boiling water and blanch for 2 minutes, then drain well.
Combine the salad base
- In a large bowl, combine mashed potatoes, blanched carrots, diced cucumber, corn kernels, and chopped hard-boiled eggs.
Make the dressing and fold together
- Whisk mayonnaise, sugar, rice vinegar, salt, and pepper until smooth.
- Fold the dressing into the potato mixture until evenly coated and glossy, with vegetables and egg distributed throughout.
Chill before serving
- Cover and refrigerate for at least 2 hours before serving so the flavors meld and the salad thickens.
Notes
For the creamiest texture, mash the potatoes while warm and fold in the dressing thoroughly but gently so the cucumbers and eggs don’t break down too much. Store covered in the refrigerator for up to 3 days; it can be frozen, but the cucumber texture may soften after thawing. If you want a lighter option, swap in a reduced-fat mayonnaise for a similar sweet-tang balance.