Gobo Tempura Potato Salad

INGREDIENTS

2 large russet potatoes 
1 package Gobo Tempura (1 package contains 5 balls), chopped 
½ Japanese cucumber, salted and drained 
½ cup canned, frozen, or fresh corn, drained 
1 hard boiled egg, chopped (no overcooked, gray hard boiled eggs allowed!) 
5 Tbs. Kewpie mayo (you may need a little more depending on the size of your potatoes) 
Kosher salt 
Fresh cracked black pepper 

 

DIRECTIONS

1. Thinly slice the cucumber. Lightly sprinkle salt over the cucumber. After 30 minutes, squeeze and drain excess water. 
2. Boil potatoes and mash. Let cool to the touch. 
3. Mix all ingredients in a bowl. 
4. Refrigerate for 30-60 minutes before serving. Add more mayo if needed before serving.