Korean Potato Salad Recipe

Ingredients

• 1 small red onion, finely chopped
• 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise
• 1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
• 1 lb. russet potatoes (about 2 medium), peeled, cut into 8 equal pieces
• 2 large eggs, rinsed
• 1 cup fresh corn kernels (from about 1 ear; optional)
• ½ cup mayonnaise
• 2 Tbsp. unseasoned rice vinegar or distilled white vinegar
• 1 Tbsp. plus 1 tsp. sugar
• 1 tsp. yellow mustard (such as French’s)

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