Potato Salad With Ham and Corn

1. 1

   Cut the potatoes into quarters, and put into a special microwave cooking container or heatproof container and microwave for about 7 minutes.

2. 2

   If using a heatproof container, loosely cover with plastic wrap and cook for a little bit longer.

3. 3

   Cut the ham slices into half and then into 5 mm wide strips.

4. 4

   Rinse the corn and drain.

5. 5

   When the potatoes are tender enough so that a skewer goes through easily, crush with a masher.

6. 6

   Add the soup stock granules.

7. 7

   Add the vinegar and sugar and mix again.

8. 8

   When the potatoes have cooled down a bit, add the mayonnaise and mix, then add the ham and corn and mix some more.

9. 9

   Refrigerate until chilled before serving.

10. 10

    Great in bentos too!

* Per serving · 4 servings · Values may vary.