POTATO SALAD WITH KORIN'S NEW LAUNCH!

Thinly slice the onion and set aside in a bowl.

Slice the cucumber into thin rounds.

Cut the carrot (skin on) diagonally, arrange the slices so they are flat, and cut into thin strips. Add the onion and cucumber to the bowl.

Sprinkle salt over the chopped vegetables (onion, cucumber, and carrot) to dehydrate them.

Peel the potatoes, cut them in half, and slice into rounds.

Cook the potatoes in a pot with cold water and salt until tender.

Squeeze the vegetables that have released liquid to remove excess water. Separate the squeezed liquid and set aside the dehydrated vegetables.

While the potatoes are still hot to facilitate the process, transfer them to a bowl and mash them, leaving some small chunks.

Using the same water used to cook the potatoes, cook the eggs.

Peel the hard-boiled eggs. Dice the whites and add them to the bowl with the dehydrated vegetables.

Separate the yolks into another container, mash them with a fork, and mix with mayonnaise, sugar, salt, and black pepper until smooth.

Fold in the dehydrated vegetables, diced egg whites, cooked corn, and more mayonnaise into the bowl with the mashed potatoes.

Add the seasoned yolk mixture to the rest of the ingredients and mix well until all components are incorporated into the salad.