To a pot of water, add the potato pieces and simmer over medium-high heat until cooked. When the potatoes are done – you should be able to easily slide a fork or skewer into a potato. Drain the potatoes in a colander and set aside to cool.

While the potatoes are boiling, transfer the finely sliced carrot and cucumber and finely diced shallot to a bowl, sprinkle on half a teaspoon of salt, rub it into the salad vegetables, and set aside. When water appears on the vegetables, squeeze them with your hands to remove excess water and transfer them to a bowl.

To the same bowl, add the potato pieces, corn kernels, finely chopped hard-boiled egg, mayonnaise, rice wine vinegar, pepper and remaining salt.

Stir to combine well and don’t be concerned if the potato breaks up – like a Japanese potato salad, the text of a Korean potato salad is somewhere between a potato salad and mashed potatoes.

Taste and adjust the mayo and vinegar, salt and pepper to suit your palate. Transfer to a salad bowl, sprinkle spring onions on top, and serve.