So many foods, so little time. Case in point: Kewpie mayonnaise. I met this condiment just a couple of weeks ago, although some of my friends say that is only because I’ve been deprived my whole life. I’ve also discovered an underground of fanatics who share their love of Kewpie on various online sites.

Kewpie is made in Japan and sold in squeeze bottles with a drawing of a kewpie doll on the package. Aficionados say it is creamier and sweeter than American mayos, made with rice vinegar and egg yolks instead of whole eggs. Find it at Asian markets such as Marukai Wholesale Mart (if you can’t read Japanese, look for the picture of the doll; the English label on the back calls it QP).

Anyway, I was led to this mayo by a request from Linda Sakuma: "Can you teach me how to make Korean-style potato salad (somewhat mashed with what seems to be pickled cucumber and carrots)?"

A survey of many recipes led to several that theorize it is Kewpie that defines this Koreanized American salad.

Beyond that, the recipes have in common lots of colorful add-ins — carrots, apple and lightly pickled cucumber are all standard. Like American potato salad, though, there is plenty of room for innovation.

For example: Corn and/or peas may be added in place of carrots. Or, for a more "pickled" taste, double the amount of cucumbers and their vinegar mixture. Sweet or dill pickles also show up in some recipes.

Consider this formula to be a starting point. Do with it what you will.

KOREAN POTATO SALAD

1 cucumber, seeded and diced in 1/2-inch pieces (about 2 cups)
1/2 teaspoon salt
1 tablespoon vinegar
1/2 teaspoon sugar
3 pounds russet potatoes, peeled and cut in 1-inch pieces
1 large carrot, peeled and diced in 1/2 -inch pieces, about 1 cup
1 apple (any type), diced in 1/2-inch pieces (leave skin on)
1 cup chopped green onions
4 hard-boiled eggs
1/4 cup mayonnaise (Kewpie brand preferred)
1/2 teaspoon pepper

Toss cucumbers with salt to draw out excess water. Let sit 15 minutes, then squeeze lightly. Add vinegar and sugar; toss. Let sit at least 1 hour.

Bring large pot of water to boil. Add potatoes, reduce heat to medium and simmer 5 minutes.

Add carrots and cook 5 minutes more or until potatoes are tender. Don’t let them get too soft.

Remove about 1/2 cup of cooked potatoes and mash lightly; place remaining potato pieces with carrots in salad bowl. Add apple and green onions.

Peel eggs, cut in half and separate yolks from whites. Chop whites and add to salad bowl.

Add yolks to mashed potatoes. Mash until smooth. Stir in mayonnaise and pepper.

Add mixture to salad bowl and gently fold to mix well. Taste and add more salt and pepper if necessary. Chill. Serves 10.