Bring 2 quarts (liters) of water to a boil over high heat in a medium saucepan. Prepare a nonstick skillet over extra-low heat as well. When boiling, add the potato. Cook until the potato is tender, but not falling apart, 5-7 minutes. Turn off the heat under the saucepan.

Use a slotted spoon to transfer the potato pieces to the heated skillet. Increase the heat on the skillet to medium-low. Gently flip the potato pieces periodically to dry them out but be careful not to brown them. When they are dry, after 2-3 minutes, transfer them to a large mixing bowl and turn off the heat under the skillet.

Add the vegan mayo, mayo, nutritional yeast, and salt to the bowl. Use a potato masher to thoroughly mash and mix the ingredients together until it forms an even and smooth mixture.

Set the burner under the saucepan of potato water to high heat and the one under the skillet to low heat. When the water returns to a boil, add the carrot. Blanch until slightly tender but still with some crunch, about 3 minutes. Transfer the carrot to the skillet to dry it, about 2 minutes, before transferring the carrot to the mixing bowl with the potato. Turn off all the burners

Add the celery, onion, and corn to the mixing bowl. Stir well.

You can either store the potato salad in the fridge or serve it now.

Before serving, sprinkle black pepper over the top of the potato salad and add a drizzle of okonomi sauce (if using).