Cut the potatoes into quarters, and put into a special microwave cooking container or heatproof container and microwave for about 7 minutes. If using a heatproof container, loosely cover with plastic wrap and cook for a little bit longer.
Cut the ham slices into half and then into 5 mm wide strips. Rinse the corn and drain.
When the potatoes are tender enough so that a skewer goes through easily, crush with a masher. Add the soup stock granules.
Add the vinegar and sugar and mix again.
When the potatoes have cooled down a bit, add the mayonnaise and mix, then add the ham and corn and mix some more.
Refrigerate until chilled before serving.
Great in bentos too!
Story Behind this Recipe
I make my daughter's favorite potato salad with ham and corn using the microwave.
Be sure to cook the potatoes at Step 1 so that a skewer goes through them easily. (Adjust the cooking time depending on your microwave oven.)